These perfectly thin and crispy oatmeal raisin cookies have the rich flavor of traditional cookies and they’re a bit chewy on the inside. Made with quick oats, butter, raisins, and sugars, it’s hard to eat just one of these crispy, homemade, and utterly irresistible treats.
crisp and soft on the inside
What camp are you in when it comes to cookies? Sometimes, I prefer a crisp cookie, and other times, I like soft and gooey, like Sally’s Baking Addiction’s recipe. Because of their crispness and somewhat chewy centers, my family couldn’t stop eating these cookies for dessert, especially around the holidays.
In the case of oatmeal raisin cookies or traditional cookie recipes, like snicker doodles, I prefer a crisp outer edge and a slightly chewy center.
crispy vs. soft
The truth is, sometimes cookies can be too crunchy. The perfect amount of crunch is crucial. Simply said, I like oatmeal raisin cookies a bit crisp on the outside and chewy on the inside. You’ll know they’re perfect if the center still bends and doesn’t break.
- quick oats– quick oats are smaller and give a better texture for thin cookies, but old-fashioned may also be used
- white granulated sugar
- light muscovado sugar– Brown sugar may also be used
- vanilla extract– only pure vanilla extract
- egg- room temperature only
- all purpose flour
- baking soda
- baking powder
- raisins– decrease per your preferences
- Preheat oven to 350°F.
Prepare 2 big baking sheets with parchment paper.
- A large mixing dish, add flour, oats and salt and other dry ingredients. Set aside.
- Beat the butter and both sugars until creamy, about 2 minutes, with a hand mixer or a stand mixer with the paddle attachment.
- Beat in egg and vanilla. Add the flour mixture in 2-3 stages and mix well. Add raisins.
- Freeze for 10-15 minutes until the batter is ready.
- Lay 12-13 dough balls (approximately 2 tablespoons each) on baking pans (don’t push down). Allow 2-3 inches between each cookie for spreading. Press a few raisins on top for a lovely display (optional). Bake per recipe card instructions.
Quick oats are a great in this recipe. This allows the cookies to spread perfectly for the texture you want. Old-fashioned oats work, but will also give more of a grainy texture.
I recommend using light muscovado sugar for this recipe. Muscovado sugar is raw cane sugar with naturally occurring molasses. Colorful, juicy, and sweet, the brown Muscovado is also great for this recipe and it tastes like toffee.
No Muscadavo sugar? Use brown sugar instead.
Swap out raisins for cranberry raisins (craisins) or dried blueberries, Raisinettes, or chocolate chips. For a lot of texture and more cookie in every bite, decrease raisins to ¾ or ½ cup.
Switch out Muscovado sugar for brown sugar if you do not have Muscovado on hand.
Old-fashioned oats may be used for this recipe, but will have bigger crumbles when compared to quick oats.
If you are short on time, you can bake the cookies without chilling in the freezer.
The cookies will spread out more and may be uneven, but the flavor should remain unchanged. I also suggest freezing the dough in between batches.
You may also freeze the dough ahead of time, then bake after sitting out at room temperature for 30 minutes.
how to store leftover oatmeal cookies
These cookies may be stored in an air-tight container at room temperature for up to 3 days. Store in the fridge for up to 5 days.
To keep these cookies extra crispy while being stored, try leaving the container uncovered for a few hours before sealing in an air-tight container.
To keep the cookies softer while being stored, keep a pinch or two of bread inside the container.
Crisp Oatmeal Raisin Cookies
- ¾ cup all-purpose flour
- ¾ cup quick oats
- ½ cup granulated sugar
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp salt
- ½ tsp baking powder
- ½ cup butter
- ½ tsp baking soda
- ¼ cup muscavado sugar light or dark; brown sugar may also be used
- 1 tsp vanilla extract
- 1 cup raisins or to your preference
- 1 egg
- Preheat the oven to 350 Fahrenheit. Line 2 large baking sheet trays with parchment paper, set aside.
- In a large bowl whisk together the flour, oats, baking soda, baking powder, cinnamon, ginger, salt, mix well and set aside.
- With mixer, beat the butter with both sugars until creamy, about 2 minutes. (Note: I don’t recommend substituting brown sugar for entirely white as for best flavor and texture combining both white and brown sugar actually give the best results, tested!)
- Add egg, vanilla and beat on low.
- Add the flour mixture in batches until thoroughly combined. Add in the raisins
- Roll the dough into 12-13 balls (Space about 2-3 inches from each cookie for spreading. For a pretty presentation press a few raisins on top. Bake for 10-12 minutes.
More cookie recipes…
Whoopie Monster Cookies
Easy Pumpkin Cookies with Mix
Christmas Light Cookies
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