Crispy Oatmeal Raisin Cookies
Learn how to make the best oatmeal raisin cookies with crispy edges with this easy recipe, made with butter, Sultana raisins, and rolled oats for the perfect oatmeal raisin cookie. No chilling required!
Servings: 21 cookies
Calories: 138kcal
Ingredients
- 115 grams unsalted butter softened
- 100 grams granulated sugar
- 100 grams dark brown sugar
- 1 large egg(s)
- 10 mL pure vanilla extract
- 125 grams bleached all-purpose flour
- 75 grams rolled oats (or large flake oats) also called old fashioned oats
- 5 mL ground cinnamon
- 2.5 mL baking soda
- 2.5 mL Diamond Crystal fine kosher salt
- 160 grams sultana raisins
Instructions
- Preheat the oven to 350 °F (175 °C) and line a couple of half-sheet pans with parchment paper. Set aside
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugars for about a minute or until properly blended and smooth, then add the egg, and the vanilla, beating well and scraping down the bowl as needed.
- In a medium bowl, whisk together the flour, oats, cinnamon, baking soda, and salt. Add these dry ingredients to the mixer, on low, until the cookie dough is just starting to come together, then add in the raisins.
- Scoop the cookie dough with a ¾ ounce scoop onto the prepared baking sheets, rolling them into smooth balls with your palms. Each scoop should weigh around 35 grams. I fit 8 cookies per half-sheet pan.
- Bake the cookies from 12 to 13 minutes, depending on how welldone you like them. Personally, I leave them until the edges turn golden brown for a crispier cookie.
Notes
- Oatmeal cookies don't spread as much as regular chocolate chip cookies, especially if they have a lot of oats, walnuts, and raisins. Don't add too many of these ingredients as they will stop the cookie from spreading.
- Use rolled oats, also called large flake oats or old-fashioned oats. Don't use quick-cooking or minute oats which are too fine, and don't use steel-cut oats, which are much too coarse and crunchy.
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- Variations:
- nuts—if you want to add nuts, like chopped toasted walnuts, replace half the raisins with nuts. You could also use pecans or almonds, or even peanuts!
- chocolate chip—replace the raisins with the same volume of chocolate chips to make crispy oatmeal chocolate chip cookies
- cranberry or cherry—replace the raisins with the same weight of dried cranberries or dried cherries.
- Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) in order to prevent your baked goods from browning too quickly.
Nutrition
Calories: 138kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 81mg | Potassium: 94mg | Fiber: 1g | Sugar: 9g | Vitamin A: 149IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 1mg
