Crispy Crunchy Oatmeal Raisin Cookies
Tate’s cookies made me appreciate the joy of a crunchy cookie. But I also like a smaller size cookie that isn’t super flat as well. I have tried many oatmeal raisin cookies claiming to be crispy and while all were flavorful, they got soft after a day or two.
I remembered that the one oatmeal cookie that was reliably crispy is an oatmeal white chocolate cookie. The key was to reduce the amount of brown sugar. And then I added cinnamon to the recipe and swapped in raisins.
The result? A crispy oatmeal raisin cookie that stayed crunchy for almost a week!
Yields 24-36 cookies
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon table salt
- 14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
- 1 cup sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2-1/2 cups old-fashioned rolled oats
- 1 cup raisins
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
Whisk flour, baking powder, baking soda, cinnamon and salt in a medium bowl.
In a separate bowl, cream butter and sugars. Scrape down bowl. Add egg and vanilla and mix well. Mix in dry ingredients gradually. Add oats and raisins until evenly incorporated.
Depending on your preference, use a 1 or 2 tablespoon scoop to form each cookie, making sure to leave at least 2 inches between each cookie. Gently press down each ball.
Bake until cookies are deep golden brown, about 15-20 minutes. Transfer baking sheet to wire rack to cool.