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I googled Thin crispy cookie recipe. I had these getting coffee in San Diego many years ago. I’m baking 5 batches for our family this Christmas celebration. Such a great cookie♡
So Good!! Made them for Christmas.
Family loves these. Thank you!
These are great! I melted the butter and brown sugar in a microwave-safe mixing bowl and substituted 1TBS tapioca starch + 1 TBSP rice flour for the “regular” flour. Eight minutes in the oven was perfect. Will be making these again (and again)!
I made these but added another tablespoon or 2 to the recipe. Baked them for 10 minutes Perfect it yielded 36 2 1/2” cookies. It’s really hard to keep up with demands of my family & friends for these delectable cookies!
Love these. They remind me of the almond florentine cookies we made in culinary school, only simpler. I will definitely make these again.
Hi! I’m trying to make these cookies, will it be alright if I use white sugar and not brown? May I know the difference if I use between the white and brown sugar in the recipe?
Wonderful…I made 24cookies & baked them for 10 minutesSuper easy recipe.
This recipe made me eat oatmeal cookie! Hahahha! Now I better run after eating a bunch of them!
The minute I put them in the oven they started to melt, it was just one big mess in the tray. Left them for 15 minutes took them out and left to cool. Taste good, maybe use as granola❓
Hi, Fany! I’m so sorry these didn’t work out for you! They are intended to melt and spread out quite a bit on the cookie sheet during baking. If you place the cookies too closely together, they can melt into each other and create one big cookie.
I found the 8 minute baking time too short — the first batch was chewy and stuck to the teeth. I found 12-14 minutes made for perfectly crispy, though brittle cookies. These are my new favorite oatmeal cookies.
Not as foolproof as your typical florentines. Made this recipe to a T- they came out a sticky mess that I had to scrape up and serve as a sort of deconstructed gelato topping. (The only change I made was using a sil-pat on top of the cookie sheet, which generally works better than parchment in these scenarios.)
Tasted alright (I added additional spices) but if you’re expecting crisp, beautiful thin cookies… this is maybe/definitely not the recipe you’re looking for.
These cookies were ridiculously good. I love the crispy/chewy combo. Will be making again and again and again…
I used nearly a cup of slivered almonds In Addition to the recipe as given. The cookies stay intact, the oat+almond flavor is great, and the slivered almonds have nice texture.
Hi, i just made these cookies now. They seem to get stuck on the parchment paper. What do you think am i doing wrong?
Hi, Clarice! Make sure you let the cookies cool completely on the baking sheet. If any are still sticking, lift up the parchment in your hands and use a very thin off-set spatula or a butter knife to help loosen the stuck cookies. Hope that helps!
Hi! How many mins does it take to melt the butter and sugar? Also, is it ok to use regular brown sugar and not the dark one? I tried it twice w/the regular 1, 1st I made sure the sugar is melted but it turned as hard as a candy. So the 2nd time even the sugar still had crystals, I removed it from the heat and the same outcome, candylike :)
Hi there! I’m sorry you are getting crystals. Is your brown sugar hard or old? It should be moist and fresh. It’s also possible you are cooking the sugar and butter too long. Just cook the butter and sugar until the butter has melted. Then remove from the heat and let the residual heat from the pan and butter dissolve the brown sugar. That should do it.
It shouldn’t take more than 2 or 3 minutes to melt the butter and have the sugar dissolve, less depending on how powerful your stove is. You can certainly use light brown sugar as well if that helps!
Would earth balance (margarine) work instead of butter? I’d love to make these without dairy! Thanks. :)
Hi, Kelly! We haven’t tested these cookies with anything except for real butter, so it’s hard to say for sure. My gut instinct is that it would work ok, though. If you try it, please report back and let us know how they turned out!
So… I tried with Earth Balance instead of butter and it did work! They spread out a lot more than what you have shown however, and were not very pretty (though quite tasty). Might try again with less time or a little more flour perhaps?
Awesome! That’s so great. Yes, I think you’re right that a little more flour (or a little more oats?) might help them to firm up a little more.
I made these and they turned out great. Can I freeze them?
Hi, Sandy! We haven’t tested how these ones freeze, but my gut instinct is that they’re probably not going to be the best for freezing. I think they will turn sticky and gummy when thawed. Why don’t you try freezing one or two overnight and seeing how they thaw the next day? If they seem ok, then you can go ahead and freeze the rest of the batch! Let us know if you try it — I’m curious now!
I made these today, for my brother, a childhood favorite of his. I cooked the brown sugar and butter at a slightly high temp,and let it bubble for two minutes. The batter was stout. I dropped (scraped) it from the spoon, then flattened it a cot with the bottom of a buttered glass. Eight minutes was perfect for baking time. Beautiful and delicious! Thanks! He will be happy.
I made these and I loved the flavor. However, when I used a tablespoon full of batter, my cookies were like 5 inches across once I got them as thin as they needed to be. Also, my cookies did not spread at all. They were simple to make and delicious!!!