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    Home » Farm To Table » Crispy Oatmeal Raisin Cookies

    Crispy Oatmeal Raisin Cookies

    Posted on January 16, 2017 By Beth Neels

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    Jump to Recipe Print Recipe

    This is the only Crispy Oatmeal Raisin Cookie that you will ever need! They are the perfect marriage between crispy and chewy.

    Peach Oatmeal Crispies
    Peach Oatmeal Crispies

    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

    • Dutch cocoa cookies
    • Apple cookies
    • M&M cookie bars
    • Gluten free chocolate cookies

    Tools I Use to Make Oatmeal Crispies

    • kitchenaid mixer
    • non stick cookie sheet
    • measuring spoon
    • spatula, baking spatula

    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.

    Crispy Oatmeal Raisin Cookies

    This is the only Crispy Oatmeal Raisin Cookie that you will ever need! They are the perfect marriage between crispy and chewy.
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 48 cookies
    Calories: 101kcal
    Author: Beth Neels
    Cost: $3

    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.
    non stick baking sheet
    spatula, pancake turner
    mixer- KitchenAid
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    Notes

    General Baking Tips:
    Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
    Always measure liquid ingredients with liquid measuring cup
    Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
    Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
    Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.

    Nutrition

    Calories: 101kcal | Carbohydrates: 14g | Protein: 0.25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 79mg | Potassium: 33mg | Sugar: 8g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.4mg
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    Originally Published 10/20/2014 Updated 1/31/2022

    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.

    « Blackberry Crisp
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    Comments

    1. Kim

      February 20, 2017 at 7:18 pm

      5 stars
      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!

      Reply
      • Binky

        February 20, 2017 at 7:28 pm

        Haha! I didn’t want to name any name ‘to protect the innocent!’ Thanks Kim!

        Reply

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    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

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    photo of Beth Neels aka Binky

    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

    More about me →

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