Thinnest Oatmeal Cookies Recipe
One of the easiest cookies I know how to make - made from rolled oats, they're razor thin and lacy, golden, freckled with poppy seeds, with and anise accent from crushed fennel seeds.
Hi all - I thought I'd take a stab at a kid-friendly oatmeal cookie recipe today. Remember when Jack was tiny? Well, he's not anymore. And we cook and bake together when he comes to stay - imagine me hovering over him, pointing out hot surfaces every ten seconds. The number of times I utter the word careful is mind-numbing. He loves making Belgian waffles, blanching broccoli, and baking cookies. And he can whip egg-whites like a champ. It's super fun, although, I will say (like many adults I know) he tends to lose interest if a baking project is too involved. So, my plan is to try these cookies with him. It's a stove top dough, so I don't have to bother pulling out the big electric mixer, and there are all sorts of aspects I suspect he'll like - pounding fennel seeds with a mortar and pestle, using an egg-beater to blend the sugar and egg, and working with dough that transforms from little bumps to pancake flat in a short baking time. It's all quick to pull together, and the resulting cookies are razor thin and lacy, golden, freckled with poppy seeds, with and anise accent from crushed fennel seeds.
Just know, these are a specific type of cookie. They're different from these snappy whole wheat favorites. These are lacier, and a bit less substantial. The dough comes together fast, and compared with many other doughs, it's easier to manage when you have a little kitchen helper - faster baking. These are cookies best enjoyed the same day, preferably 15 minutes after they come out of the oven. Their life-cycle goes something like this: chewy and hot just from the oven, snappy when cool for a few hours, not as snappy (but still tasty) beyond that.
One last note for you bakers out there - you can certainly trade out the type of sugar you use here, as long as it is fine-grain. I've baked them using natural cane sugar, Muscovado sugar, and a blend of the two.
Premium Ad-Free membership includes:
-Ad-free content
-Print-friendly recipes
-Spice / Herb / Flower / Zest recipe collection PDF
-Weeknight Express recipe collection PDF
-Surprise bonuses throughout the year
Thinnest Oatmeal Cookies
You can absolutely use brown or Muscovado sugar in place of the white sugar called for here (and I have in the past), but the cookies tend to lose their snap more quickly. Also, I used poppy seeds and fennel here, but you could introduce spices, or finely chopped nuts, or take them in whatever flavor direction you can dream up
1 tablespoon whole wheat flour
1 teaspoon baking powder
1/4 teaspoon fine grain sea salt
1 teaspoon fennel seeds, crushed
4 teaspoons poppy seeds
1/2 cup unsalted butter
1 1/2 cup / 5 oz uncooked rolled oats (not instant)
1 egg, room temperature
2/3 cup / 4 oz natural cane sugar
Preheat oven to 350F / 180C with a rack in the top third. Line two baking sheets with parchment paper, Silpat isn't as good for these cookies.
In a small bowl, combine the flour, baking powder, salt, fennel and poppy seeds. Set aside.
Gently melt the butter in a medium saucepan. When just melted, remove from heat and stir in the oats. Stir until well coated.
In a large bowl, whisk the sugar with the egg until it is the consistency of a creamy icing - I like to use an old-fashioned egg beater here. Whisk the flour mixture in, and then add the oats. Stir until combined, then drop, a level tablespoon at a time, onto the prepared baking sheets, at least 2 inches apart. I like to bake these one sheet at a time, in the top third of the oven, spinning once halfway through. Bake until very deeply golden, about 8-10 minutes. Remove, and let sit for a few minutes, then transfer to a rack to continue cooling. Best enjoyed within 4 or 5 hours of baking - their texture definitely changes (for the worse) overnight. Repeat with remaining dough.
Makes about 2 dozen cookies.
Prep time: 10 minutes - Cook time: 10 minutes
Comments are closed.
Apologies, comments are closed.
Comments
How something so easy can be so delicious??? I have just made them with my son (not school today as he was a bit sick) and these cookies made his day. I didn’t add the fennel but still very nice. I want to try with nuts and raisins next time!
I have yet to try this recipe, but I can’t wait until I finally do! Reading your post, I could see myself in the kitchen begrudgingly lifting the heavy mixer out of the cabinet, so your stove-top idea is fantastic. You can’t go wrong with an oatmeal cookie and your recipe sounds delish!! You post with a very friendly voice and it make readers and bakers–like myself– more inclined to go home, bake up a batch, and have 1…2…or 5 cookies maybe. Great post!
I made these this weekend, and they were delicious! I even got the approval of my boyfriend and his three friends that were over for the hockey game! Winner!
These are insanely good. I love fennel seed but had never thought of putting it in a cookie. I did make these gluten free by subbing in a GF all purpose flour mix (by Glutino) for the wheat flour, and they did perfectly. I’ve also kept them practically vacuum sealed in a bag, and they still have their “snap” four days later. Wonderful recipe!
Ohhh… Poppy seed, fennel, oatmeal cookie? Who would have thunk? Yum!
Saw the lovely mortar and pestle in the background. Do you recall where it was purchased? I haven’t been able to find large one in Santa Rosa or online. 🙂
HS: thanks Lisa, if I remember correctly it was a roadtrip antique store find!
My oh my! Just made these. They just MIGHT be the best oatmeal cookies I’ve ever had and/or made! Being the (semi) traditionalist, I replaced the fennel seeds (had none) w/ walnuts and added a handful of currants as well. These are to absolute DIE for!!! PERFECT consistency and flavor. THANK YOU THANK YOU!!!!!!
All the recipes look absolutely delicious. how wonderful it would be if you could give us a list of Carbs in each of the portions so those on diets or are DIABETICS, like myself, could enjoy.
Is there any chance of this happening?
Thanks
These cookies were amazing! We didn’t have fennel and poppy seeds, so I used cinnamon, cloves, and coconut instead. Delicious!
My Grandmother always dropped the pan of cookies down on the oven lid when they were cooked about halfway through to make very thin cookies.
Heidi, you are my cooking blog hero! I adore fennel AND oatmeal cookies!
I have two problems: I’m a totally novice baker and I also can’t go through a recipe without substituting like mad. This means plenty of oddly shaped/flat/not-sweet-enough baked creations (and “gifts” for my ever-tolerant mom and dad!, bless their hearts!).
I needed to make these vegan so made them with coconut butter, brown sugar/agave, chia seeds instead of poppy, and no egg. In the oven they spread out a ton and became 1 giant cookie…which I broke up into chunks and called “cookie granola” 🙂 The taste was fantastic, but too sweet for my taste (the fennel adds a “sweet” taste as it is).
Next time I make them, I’ll need to come up with a better binder/egg substitute (any suggestions, Heidi or more expert chefs out there?) Yogurt? 1/2 a banana?
Thank you and happy holidays!
Fennel and poppy seeds, should taste fantastic, a unique twists on oatmeal cookies. Your pictures are very helpful, thank you.
these cookies are insane
I love all kinds of cookies. These sound like fantastic little treats. Happy holidays, Heidi!
I made a thin crispy brown sugar oatmeal cookie as part of my Christmas baskets many years ago, but I’ve never gotten them to turn out that well again. Can’t wait to try these. I love the idea of the crushed fennel and poppy seeds.
This is a great addition for a holiday cookie box 🙂
Question- Do you have any recommendations for restaurants in SF for dinner on Christmas? No specific cuisine, any suggestions would be much appreciated, I love all your SF favorites!
These cookies sound great! I love seedy cookies in general, and when they’re lacy too–well.
These remind me of the Ikea cookies which are my husband’s absolute favourite (they come as a pair, sandwiched together with semi-sweet chocolate). I’ve tried a few variations of this, trying to replicate the texture and flavour, but I’ve never thought of a poppyseed and fennel variation. Although they are not exactly the Ikea style, my hubby and kids like my orange peel and nutmeg variation best. I’ll have to see what they think of this one …
As another commenter suggested, these seem like great candidates for making gluten-free since they contain so little flour! I’m so excited to try them. I love the addition of poppy seeds too. I’ve been poppy seed obsessed lately! I think they’re so pretty.
Thanks for this recipe.
These cookies seem incredibly easy to make. And healthy too. Manageable for a non cookie baker like me.
I made them today and they were delicious. No fennel seeds so I used cinnamon and all spice. Very delicate to remove from the pan. Will see what they are like in the morning:)
What a wonderful post. I too love to cook with my nephews. My favorite story is from the time they helped me shape the Thanksgiving dinner rolls. The oldest delicately shaped perfect little balls of dough while the youngest insisted on punching and poking and flattening the dough as much as possible and, wouldn’t you know, they were the lightest, softest rolls ever.
These look so yummy–very European wafer cookie in texture, but made with the very American oatmeal. Pretty photos, too!
These are evil. I have eaten them all – by myself – in the last 24 hours. I think they are my favorite cookie I have ever made. I didn’t have any poppy seeds but I loved the subtle anise flavor. I actually loved the texture the next day even more, mine were crispy around the edges and chewy in center and just so buttery and amazing! mm, thanks. I am excited to try out different additions like finely chopped nuts.
Color me hooked on fennel in cookies — I love this flavor combination. Despite doing a few substitutions, these cookies still came out well:
* No egg – I used a ground flax egg instead
* Half the butter – I subbed applesauce for the remaining butter (added once the oats were stirred in w/ the butter)
* 1/2 C turbinado sugar – I may use 1/3 C in the future, as I still found these to be pretty sweet
Because Heidi noted these cookies lose their texture within hours, I decided to throw them in the freezer. And beware, I think they’re even better chilled!
What gorgeous lace like cookies. They are so pretty, and sound divine. The combination of fennel and poppy seeds sounds unusual, and delicious. Can’t wait to try these.
Color me hooked on fennel in cookies — I love this flavor combination. Despite doing a few substitutions, these cookies still came out well:
* No egg – I used a ground flax egg instead
* Half the butter – I subbed applesauce for the remaining butter (added once the oats were stirred in w/ the butter)
* 1/2 C turbinado sugar – I may use 1/3 C in the future, as I still found these to be pretty sweet
Because Heidi noted these cookies lose their texture within hours, I decided to throw them in the freezer. And beware, I think they’re even better chilled!
Wow – saw these and made them immidiately! They are incredible!!!! I made them without fennel (but think it would be delicious) and would add more poppy seeds next time. My entire family LOVED them. Watch for the deep brown color, I took most of them out too early, still fabulous, but not as crispy. You will NOT regret making these! Thank you for the best recipe I have come across in a long time.
Wow – saw these and made them immidiately! They are incredible!!!! I made them without fennel (but think it would be delicious) and would add more poppy seeds next time. My entire family LOVED them. Watch for the deep brown color, I took most of them out too early, still fabulous, but not as crispy. You will NOT regret making these! Thank you for the best recipe I have come across in a long time.
I love this twist with fennel and poppy seeds – so unique! Got to give this one a try…
Oh my gosh these are good! I am not easily tempted by cookies but these are another story. Made them with gluten free flour and they were perfect. As a Registered Dietitian I recommend your site and books for the multitude of healthy plant based whole food recipes. Thank you Heidi for this wonderful resource.
I love making oatmeal cookies. It makes the whole house smell wonderful.
Heidi,please enlighten me , “can egg be omitted for a pure veg substitute ? as in India Egg is out of bounce for the pure veggie “,,,,,, this quest is also addressed to all the lovely foodie fans of Heidi,,,,I am looking forward guys !!!!
fennel…
poppy seeds…
cookies… !!
i’m sold.
Would honey or maple syrup work with these? Add more flour? How about a gluten free one like oat/almond/ coconut?
@Sue… What a lovely story. Thank you for sharing that. What goes around comes around.
Heidi, have you ever thought about writing a cookie cookbook? I like lots of your recipes, but when you post a cookie recipe…makes my day! They are gold!
Impossibly thin cookies produce such a delicious texture that leaves you wanting more. It’s funny to think that texture can be delicious, but in this case I feel like it totally makes sense.
Just made these, and they are a hit with me and my husband. I just should have spaced them out more on the cookie sheets, since they really spread out. Thanks!
Just made these for a cold rainy morning in Sebastopol. I substituted lemon zest as I am not a big fan of fennel. Could also see toasted finely chopped pecans and garden lavender. This is a good recipe. Thanks!
Have you tried just cinnamon? My son is allergic to many seeds. Thx.
Great as these sound, I would rather have a cookie recipe that maintained its crispness for longer…suggestions?
HS: Hi Jan – give these Whole Wheat Oatmeal Chocolate Chip Cookies a try – they’re snappy!
The timing of this recipe is perfect. I was just looking for a little baking project to share with a little one. Thank you!
Love your recipes. This particular post has me bawling again. In the wake of yesterday’s horrific events; the beautiful image of your nephew when he was a wee one and the mental image of him coming home now as a young man…This is such a beautiful thing. Thank you for sharing these tiny glimpses into your life and the goodness in it all.
Thanks Heidi for the great post. Both poppy seeds and fennel are favorite tastes and textures for me, and I think old fashioned oats are just a staple… I’ve never bought parchment paper, but I think it’s time to experiment… I’ve been teaching my 16 yr.-old grandson how to prepare food lately, like deviled eggs and pumpkin cookies, etc. . At his age, I have to ask him to stand with his feet together, so I don’t trip on them in my small kitchen…Merry Christmas!
I am totally making these right now.
I’m curious to see how hemp seeds would do in these cookies (instead of poppy seeds)…
WOW, I love the addition of fennel seeds to the mixture. This seems like such an interesting a delicious combo. 🙂
cookies looks yummy!
What a great recipe! These look delicious! I’m obsessed with oats! I will have to give these a go!
I always try and get my little cousins in the kitchen with me but they also lose interest extremely fast. And if there is nothing pink involved you can guarantee that it will not hold interest.
BUT I love love love fennel. And what an interesting addition of poppy seeds. It’s not often a cookie recipe makes me stop in my tracks. I will totally try this! 🙂 Happy holidays!!
Thank you.
Made it as one giant cookie and we happily demolished every crumb. Love the fennel. Next time will try coriander seeds.
Almost lace cookie-esque – beautiful!
Heidi, yet again you’ve showed me a new viewpoint on cookies; I’d never have thought to add poppy and fennel seeds for a cookie (savory only for me!), and I haven’t been in the crisp cookie mood for ages … but suddenly I want to try them! These look wonderful and unique.
Looks super delish!
My niece grew up in my kitchen. I would have never dreamed how she has embraced cooking and the community it creates from that one act of handing her a knife and showing her how to chop herbs. We’ve cooked together now for at least 20 years. Last Christmas she treated me to a 10 course dinner that she prepared, – even sent a taxi for me to and fro. I hope you are blessed as well by including Jack in your kitchen.
HS: Love this story Sue – the taxi was a nice touch for sure! Thanks for sharing and happy holidays.
I can’t help but imagine a thin layer of bittersweet chocolate between two of these cookies. I’m sure they are also great as is with a nice cup of tea!
I think I’d like this at the snappy stage. Love the inclusion of fennel and poppy seeds.
Fennel and poppy seeds, wow, unique twists on oatmeal cookies and I bet so flavorful. The first and last images showing the razor thinness are worth a million words – and I’d love to sample one of these!
I can’t wait to try these with my son. We made oatmeal raisin bars today that were intended to be cookies but, as you said, impatience hit! Xo
Comments are closed.
Apologies, comments are closed.
More Recipes
Weekly recipes and inspirations.
Popular Ingredients