This is the only Crispy Oatmeal Raisin Cookie that you will ever need! They are the perfect marriage between crispy and chewy.
I 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 perfect marriage between a crispy outside and chewy inside.
These oatmeal cookies are high in fiber and are a great snack for the kids after school.
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
Step by step how to make them
- Mix dry ingredients together.
- With an electric mixer, in a large bowl, cream together butter and sugars until light and fluffy. 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) on to greased or parchment paper lined cookie sheet. If you like your cookies soft, place cookie dough into the refrigerator between batches, if you prefer crispy cookies, leave the dough out on the counter.
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 cookies first, then add layer of ice cream between.
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 until they are light colored and fluffy.
More cookies
Tools I Use to Make Oatmeal Crispies
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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.
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.
- Add vanilla and eggs and mix thoroughly.
- Mix flour, soda and salt. Add slowly until mixed thoroughly but do not over beat.
- Add oats and nuts. Mix by hand.
- Drop teaspoonful size cookies onto a greased or parchment paper linked 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.
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Nutrition
Originally Published 10/20/2014 Updated 1/31/2022
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Kim
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!
Binky
Haha! I didn’t want to name any name ‘to protect the innocent!’ Thanks Kim!