Crispy Oatmeal Raisin Cookies
This is the only Crispy Oatmeal Raisin Cookie that you will ever need! They are the perfect marriage between a crispy exterior and chewy center.
We have been making Crispy Oatmeal Raisin Cookies for a bazillion years.
Every time these were brought to school for parties, teachers would plead for the recipe.
They are high in fiber and a great snack for the kids after school. The flavor is buttery, crispy perfection.
Ingredients you need
- all-purpose flour
- baking soda
- salt
- butter – use room temperature, unsalted butter for cookies.
- brown sugar
- white sugar
- vanilla extract
- large eggs – room temperature
- old-fashioned oats – use rolled oats, not quick oats
- walnuts or pecans – hand chopped
- raisins – gold or black will work. If you don’t like raisins, try substituting chocolate chips
Step by step how to make them
- Mix dry ingredients together.
- With an electric mixer, cream together butter and sugars until light and fluffy in a large bowl. If you have a stand mixer, use the paddle attachment. You can’t overmix at this stage. The more you beat it, the lighter the cookies will be,
- Add vanilla and beat until mixed.
- Then add eggs, one at a time, and beat until fully incorporated.
- Add flour mixture in 3 additions. Mix well, but don’t over-mix.
- Stir oatmeal and nuts in by hand.
- Drop tablespoonfuls (or use a small cookie scoop) onto a greased or parchment paper-lined cookie sheet. If you like your cookies soft, place the cookie dough in the refrigerator between batches; if you prefer crispy cookies, leave the dough out on the counter. If the dough is cold, it will spread out less when it goes into the hot oven, making the cookies thicker and softer.
Bake until dark golden brown for crispy cookies. Do not attempt to remove cookies from cookie sheet for 2 to 3 minutes or they will fall apart. If your spatula gets gummed up, scrape it off with a knife and let the cookies sit a little longer on the pan.
Cool completely on a wire rack.
These cookies make great ice cream sandwiches. Freeze the cookies first, then add a layer of ice cream between. Freeze the assembled ice cream sandwiches for at least a couple of hours.
If you try to eat them right away, the ice cream will squish all out, and you end up with a big mess.
How to store cookies
Store in a container in the refrigerator or freezer. For longer storage, freeze them flat on a cookie sheet for a couple hours. Once frozen, transfer to freezer bags or an air tight container and freeze. If you freeze them they will stay crispier for longer.
Pro tips for your success
- Always measure all of your ingredients before starting to make a recipe. It will save you time, ingredients and failed batches.
- Beat butter and sugar (called creaming if you encounter the word in a cookbook) until they are light-colored and fluffy.
- Always use unsalted butter when baking. Salted butter may make your sweets too salty.
- Always use room-temperature butter. Let the butter stand out on the counter for at least a couple of hours before making the cookies.
- Can you freeze this dough? Yes. This dough freezes beautifully.
- If cookies are spreading more than you’d like, place the bowl of dough in the refrigerator or freezer for a while to allow the butter to harden up again.
More cookies
Tools I Use to Make Oatmeal Crispies
Contains affiliate links, for full disclosure, see FTC Disclosure, here.
This easy, crispy oatmeal raisin cookie recipe is the only recipe you will ever need for these beloved cookies. Perfectly crispy yet just the right amount of chewy on the inside.
Connect with us through our social media pages! Facebook, Instagram, Pinterest, Twitter.
Please ask any questions or share your comments in the comments section below. We’d love to hear from you.
I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Crispy Oatmeal Raisin Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup Sugar
- 1 cup brown sugar
- 1 teaspoon pure vanilla extract
- 2 eggs
- 1 1/2 cup all-purpose flour
- 1 teaspoon Salt
- 1 teaspoon baking soda
- 2.5 cup gluten free oats
- 1/2 cup raisins or nuts , original recipe. I use both.
Instructions
- Preheat oven to 350 F. / 177 C.
- Measure all ingredients and place in separate bowls. Allow butter and eggs to come to room temperature.
- Cream butter. Add sugars, one at a time and cream in between additions.1 cup unsalted butter, 1 cup Sugar, 1 cup brown sugar
- Add vanilla and eggs and mix thoroughly.1 teaspoon pure vanilla extract, 2 eggs
- Mix the flour, soda, and salt. Add it slowly to the butter mixture until it is mixed thoroughly, but do not over beat.1 1/2 cup all-purpose flour, 1 teaspoon Salt, 1 teaspoon baking soda
- Add oats and nuts. Mix by hand.2.5 cup gluten free oats, 1/2 cup raisins or nuts
- Drop a teaspoonful of dough onto a greased or parchment paper-lined cookie sheet
- Bake for 10-12 minutes.
- Let cookies cool on sheet for 3-4 minutes.
- Remove cookies from baking sheet to a cooling rack.
- If spatula gets gummed up, clean with knife.
- Let cool thoroughly. Store in refrigerator or freezer, for a crispier cookie.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
Nutrition
Originally Published 10/20/2014 Updated 7/7/2022
This post may contain affiliate links, which means I get a small commission if you go to the link and purchase something at no additional cost to you. See FTC Disclosure here.
LOL, I remember the flour less cookie incident. We opened the oven door, looked inside, looked at each other, shut the oven door, and opened it again like we did’t believe what we saw!
Haha! I didn’t want to name any name ‘to protect the innocent!’ Thanks Kim!