Crispy Oatmeal Raisin Cookies
Food & Drink

Crispy Oatmeal Raisin Cookies

Crispy Oatmeal Raisin Cookies

Yesterday started the official one month countdown until my wedding! We nailed down the rehearsal dinner, and I dropped off my dress, for hopefully, its final alterations. Then we had a beer to celebrate. All that is left are details..the big things are planned! Hallelujah! Planning this wedding has been a complete blast, but wowsers does it suck up ALL my time now! I wouldn’t change it for a thing..planning a wedding only happens once and I’m enjoying every minute of it, and drinking lots of champagne! ๐Ÿ˜‰

Crispy Oatmeal Raisin Cookies

A few weeks ago, maybe a month ago now, my dad fell out of a tree, slash, off a ladder. He got pretty hurt, breaking his collar bone, wrist, and foot, all on his dominant side. It put him out of work, since he does physical labor, and it was an adjustment for my mom. Hes healing slowly, and crutches are in use. Hopefully he’ll still be able to walk down the aisle with me!

Crispy Oatmeal Raisin Cookies

So when he first fell, he was laid up on the couch for a couple of weeks. Id stop by in the mornings to make him breakfast while my mom was at work sometimes. But what he really kept asking me for were his favorite cookies; Crispy Oatmeal Raisin Cookies. See, unlike me, hes not a huge fan of soft, chewy cookies. Crazy, I know! But hes a lover of crispy, crunchy cookies, and oatmeal raisin are his all time fav! I figured this request was the least I could do!

Crispy Oatmeal Raisin Cookies

I set out to find the prefect crunchy cookie recipe, and I succeeded. He was over the moon with these babies! He hid them from everyone, and told me numerous times that he hoped I wrote down this recipe! (But of course!) Even I, the soft, chewy, cookie lover, was a fan of these crunchy crispy cookies! I found myself stealing little pieces right out of his hands!

Crispy Oatmeal Raisin Cookies

These cookies may have been for my dad, but I can’t wait to switch up the fillings for some more crispy, crunchy goodness!

Crispy Oatmeal Raisin Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 24 Cookies

Crispy Oatmeal Raisin Cookies

Perfectly crispy Oatmeal Raisin Cookies!

Ingredients

  • 1 1/2 sticks unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 of a large egg (whisk it, and cut in half)
  • 3/4 teaspoon vanilla
  • 1 1/2 cups old fashioned rolled oats
  • 1 1/4 cups flour
  • 1/4 kosher salt
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 cup raisins

Directions

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In a large bowl, whisk together the old fashioned oats, flour, salt, baking soda, cinnamon, and nutmeg.
  3. In a medium sized bowl, cream together the butter and sugars.
  4. Stir in the egg and vanilla extract.
  5. Fold the dry ingredients into wet ingredients until just combined.
  6. Stir in the raisins.
  7. Roll about 2 Tablespoons each into balls, place on baking sheet, and slightly flatten.
  8. Bake for 9-10 minutes.
  9. Cool and enjoy!

Adapted from: The Food Network

43 Comments

  • Ashley

    So sorry about your dad! That’s crazy and hope he is healing well. And very exciting about your wedding. It can be stressful, but I’m sure it will be an amazing day!

  • Kathi Altamura

    oooh I hope your dad is doing much better by now? I’m a huge fan of crispy cookies like your dad so I plan on making
    these this weekend. Who doesn’t like a cookie??

  • Candia

    So unhappy. They were not Crispy at all . If fact too much cinnamon and a little doughy. My other receipe called for about the same amount for flour to oats and about the same fats although I mix in coconut oil and butter with more white sugar. Boo hoo my family will be disappointed. Especially I always boulle the receipe.

    • Alaina

      I’m sorry they didn’t work for you, if you send me an email with more details, maybe we can figure out where you went wrong, Id be more than happy to help!

  • Helen

    These cookies are absolutely delicious. I was drawn to the recipe by the photos and the use of 1/2 egg.
    My cookies did not brown as well as yours and I allowed an extra minute. I have been told to chill the dough for a plump cookie. Do you do this?

    Yummy yummy yummy!

    • Alaina

      ooh Im so glad you enjoyed them! I didn’t chill the dough for this cookie. There was enough of a balance in the fat and starch that they wouldn’t overly spread. Chilling the dough would definitely have plumped them up more, but I was going for flatter and crispier here!

  • Bev

    HI Alaina,
    Well, I made these cookies this morning. They are certainly crispy, but needed some extra time (2 minutes, might have been OK with 3) in the oven. I’m disappointed with the flavor, though, which may be on me as I used Earth Balance as my fat. The cookie just tasted a bit one note. If you really think the butter is the issue, please let me know. I use Earth Balance all the time and have been pleased with my cookie results. Maybe I could bump up the sugar and other spices? The texture is great, so I don’t want to mess with that. Thanks for the recipe.

    • Alaina

      I have never tried anything other than real butter or coconut oil in cookies, so I can’t really say about how the earth balance would affect them, though I’m sure it would be quite different, since the fat content is different. You could try bumping up the cinnamon, nutmeg, or vanilla. If you mess with the sugars to much, it will change the texture of the cookie. I hope you’re able to fix it, and I hope I helped at least a little! Let me know if you try them again ๐Ÿ™‚

      • Bev

        Thanks, Alaina. My husband loves them as is. He’s not fond of butter, so I may just keep on using Earth Balance or perhaps, coconut oil – although, I may play with the vanilla, cinnamon and nutmeg. I appreciate your telling me about the sugar. The texture is wonderful. Cookies are crisp and crunchy, Day 2.

  • Wanna

    Hi Alaina,

    Wow! These cookies are Da Bomb! I love them! Made them with some changes cos I ran out of brown sugar, so I sub the rest with white. Came out great. I did leave them in the oven for a good 5 min longer for a even crispier cookies. I grew up with crispy cookies, so these are just great. Baked a whole jug and keeping them all for myself!

    Thanks again!

  • Kathy

    Have been looking for (and baking) oatmeal raisin cookies for a while. The search for a GOOD, CRISPY Oatmeal cookie is over !! Didn’t have any raisins, so I subbed Craisins. YUM! They will be the replacement ingredient from now on.

  • Marilynn Torri

    When I was filing this in my To Be Tried Recipes, I noted that the recipe calls for “1/4 kosher salt”. Should that be 1/4 tsp.??

  • Molly

    I just made these! Still warm from the oven and they are magnificent! Perfectly crisp on the outside and a little chewiness when you take a bite! Yum!

  • Sandy B

    Well, it must have worked…somebody ate them all with no complaints..they weren’t as crunchy as I wanted, but it worked out without going to store and getting the Old Fashioned oats….

  • Tanya

    Delicious! Thanks so much – I omitted the cinnamon and nutmeg for a more simple taste, and they’re wonderful! Just what I was looking for.

  • Jennifer

    My cookies turned out chewy and soft (after the second batch I kept trying to flatten them more, cook them longer, etc) I suspect you are calling for way too much baking soda (1 and 1/4 teaspoon seems a lot). In fact I could taste the baking soda. Also, It would be nice if the kosher salt actually had the quantity written. I had to check against other recipes to see what quantity. I think I am searching for another recipe. I was looking forward to a crispy cookie. (I use butter for my fat).

    • Kristin

      I’m new to these blogs. First time in fact. Looked up oatmeal raisin crispy cookies for my choir director who is retiring and loves these. It just seems mean that someone posts everything you did wrong for their cookie !! I tried your recipe and I am the worlds worse baker. They tasted wonderful. I wonder why people have to write condescending things to you. If people have substitutions , dietary restrictions etc and they didn’t like your cookie, that is their fault . Much like my bad skills would be reason my cookies didn’t come out well. But they did. I think it takes courage to be a good baker like you and have responses like this. If my cookies tasted horrible I would certainly not post it on your blog. And ciriticize why it could have been better. God bless you. Hope your wedding and your dad went well/ will go well. Keep posting. I will be looking. ๐Ÿ™‚

  • Ashley

    Made my share of cookies and these are some of the best! So good, flavorful, and just right crispy. Subbed golden raisins because I had them on hand. Perfect!!

  • Laurel Tangen-Foster

    These are amazing – love how crispy they are. As some folks have already mentioned, to get super-crispy cookies, I left mine in the oven for an extra 3-4 minutes (around 14 minutes total).

  • Vera

    These cookies were just OK. First 6 in oven: I cooked as you suggested and they were not crispy enough, brown enough, and not flattened enough. Next 6 in oven: I flattened a LOT more before baking and cooked for 12 minutes – much more crispy and golden, but bland, even though I soaked my raisins in rum. Too late to alter ingredients, so I cooked the remaining cookies for 12 minutes. Next time I will add a bit of cloves. I made a total of 20 cookies. I decided to use some of the cookies to make individual trifle desserts. I broke up some cookies, and layered them with vanilla pudding that I made that had some of the spices that I felt the cookies were missing and topped with whipped cream. It was a good Plan B!

  • Bisbebe

    I tried these yesterday, flavour was awesome but my cookies spread too much, almost looked like lace cookies, I halfed the recipe, what could I have done wrong?

  • Lois Thomas

    Worst cookie recipe ever, followed exactly and the cookie fell apart and would not even keep a shape. These ingredients are expensive, and I made a special trip to get them. I am not sure about half an egg in the first place….Please do not try and make these, it is way too much work and all you have is a crumbly mess on your hands..My son was waiting for these with a glass of milk and all I could do is say think of them as the bottom part of a apple crumb dessert…

  • Mardie Mohamed

    Thank you for the recipe! Recently I tried a store bought crispy oat cookies,and I love them. Since I loved them so much, why not made them myself. So I searched the net and found your recipe, tried it, and it’s better than the store bought one! It is crispy just the way I like it. Everybody else I gave them to loves it too. I used black currants I instead of raisins, and reduced the sugar a bit for the second time, and it’s still crispy.

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