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Thin Oatmeal Cookie

Sylvia Carter Creates a Thin Oatmeal Cookie

These thin oatmeal cookies adapted from a recipe by Sylvia Carter of Newsday. They are chewy rather than crisp and raisins are optional.
Course Dessert
Cuisine America
Keyword Oatmeal Cookies, Thin
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 36
Author Cookie Madness


  • 2 sticks unsalted butter softened (230 grams)
  • 1/2 cup granulated sugar 100 grams
  • 1 cup brown sugar packed (200 grams)
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup water
  • 1 cup flour 127 to 140 grams**
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups oats old fashioned
  • 2 cups toasted pecans roughly chopped (not optional)


  • Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  • Using an electric mixer, beat the butter and sugars until creamy. Add eggs, vanilla and water.
  • In a separate bowl, combine flour, cinnamon, salt and baking soda and stir well.
  • Stir flour mixture into butter mixture, then stir in oats and pecans.
  • Scoop out a rounded tablespoon of dough for each cookie, spacing them about 3 inches apart. Use a dampened spoon to flatten each cookie to about 2 inches in diameter.
  • Bake 12 minutes or until golden. Cool for a few minutes before carefully removing from the parchment paper to a rack. Cool completely.
  • For chocolate chip oatmeal cookies: Add 2 cups chopped dark chocolate or chocolate chips.


When made with a heavier cup (140 grams) of flour, the cookies are slightly cakier. If you measure the 1 cup of flour with a light hand or weigh out 127 grams on a scale, the cookies are a bit chewier.