I have no idea where this oatmeal raisin cookie recipe came from. I found it awhile back in my scrappy old recipe book, and I haven’t looked back since. This recipe produces the best crispy oatmeal raisin cookies, with just the right amount of chew in the middle. Whenever I need a trusty recipe for some perfect oatmeal raisin cookies, this is the one.
As it was written (probably by my grandma), the recipe only included ingredients and no instructions whatsoever. Fortunately, I know that when confronted with a cookie recipe sans instructions, it’s usually safe to apply the basic creaming method.
How to use the creaming method
- Cream room temperature butter with sugar. Creaming just means mixing until smooth. You can mix it at this stage as much as you want. If you want a lighter airier cookie, you can really whip this butter sugar mixture until it’s pale in colour.
- Add eggs, one at a time, and vanilla. Ideally your eggs will also be at room temperature, so they incorporate nicely with the butter. Adding the eggs one at a time makes it much easier to get the mixture nice and smooth.
- Stir in the dry ingredients. At this stage, you need to be a bit careful not to over mix. Once the flour is in there, there is a risk of over developing the gluten which would make for a tough cookie.
Once you know the creaming method, keep it in your back pocket. Now you can make basically any cookie you want!
The right amount of crisp and chew
I’m a bit particular about cookies. I don’t like them cakey, which is often a problem with cookie recipes I find online. I don’t like them too crunchy either. The best cookies, in my opinion, hit that perfectly chewy, crispy-edged sweet spot.
This is a great recipe for those of you like me, who love chewy AND crispy oatmeal raisin cookies. For extra chewiness, I recommend using old-fashioned oats rather than quick oats, but either kind works in a pinch.
Because I know some of you are cup measuring people and some of you are weight measuring people, I’ve included both measurement styles here. That means there is nothing stopping you from chewy crispy oatmeal raisin cookie paradise.
This isn’t to say that I don’t have an opinion on the weights vs cups debate. More on that HERE.
Don’t Like Raisins?
Although I don’t relate to people with a strong dislike for raisins, I know you are out there. If I were to make these for some raisin-averse friends (you know who you are), I’d simply swap out the raisins for chocolate chips.
Side note: These cookies spread out quite a bit, making them quite thin and lacy. This is not only a delightful style of cookie for eating straight up, but they also make a very good contender for sandwich-izing with vanilla ice cream.
Crispy Oatmeal Raisin Cookie Ice Cream Sandwich
If you’re going the ice cream sandwich route, make sure you freeze them after they’re assembled for at least a couple of hours before diving in. Otherwise the ice cream will just squish out like crazy upon your first bite. If you have a deep freeze (chest freezer) you’re in even better shape. You want that ice cream rock solid.
Let me know if you make these cookies, and how they work out for you. You can catch me here, via email, or on FB, Instagram, and YouTube.
Crispy Oatmeal Raisin Cookies
Ingredients
Wet Ingredients:
- 225 grams (1 cup) butter, room temperature
- 340 grams (1 3/4 cup) white sugar
- 200 grams (1 cup) brown Sugar
- 2 eggs
- 2 teaspoons vanilla
Dry Ingredients:
- 240 grams (2 cups) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 270 grams (3 cups) oats
- 225 grams (1 1/2 cups) raisins
Instructions
- Preheat the oven to 350 degrees.
- Cream the butter and sugars together until smooth. You can do this by hand, or with a mixer. Whatever floats your boat.
- Add the eggs, one at a time, stirring each one in before the next.
- Stir in the vanilla.
- Sift in the flour, baking soda, baking powder, and salt.
- Mix the flour mixture in thoroughly before adding the oats and raisins.
- When the flour is well combined, add the oats and raisins and mix well. You might want to use your hands here, the dough is pretty thick!
- Use a portion scoop if you have one, or use two dessert spoons to make golf ball sized cookie dough balls and spread them out on a couple of baking sheets with parchment paper.
- Squish the dough balls down slightly to flatten.
- Bake at 350 for 10-14 minutes, or until they are golden brown around the edges but still soft in the middle.
- Let them cool for a few minutes on the baking sheet, then transfer to a wire rack to finish cooling.
I ran out of white sugar.😱..I ended up using aunt Jemima pancake syrup…The cookies turned out a bit puffy an not as sweet but …They’re ok still good with coffee !
Awesome! I can see the Aunt Jemima making them turn out a bit cakier. Glad they were good either way!
Please advise: Do I soak raisins first and…does imitation vanilla make much of a difference in this cookie. Thank you and I will let you know how we like them.
Please advise: Do I soak raisins first and…does imitation vanilla make much of a difference in this cookie. Thank you and I will let you know how we like them.
Hi! No need to soak the raisins, and between you and me, it would probably be very hard to tell whether the vanilla you use is real or imitation 😉
Hi Paula. I have a couple of questions.
1. I made the recipe exactly as you listed. My hubby & I both like the texture and general flavour, but for us they are too sweet. In other cookie recipes that have both brown & white sugar I tend to cut out the white sugar altogether, but I know from experience that it makes the cookies more brittle. What is your suggestion for making these with less sugar, but still keeping the softness? Is it possible?
2. Before adding the oatmeal & raisins, I divided the dough in half. I put 1/2 the oatmeal & raisins into one of these, and 1.5c chocolate chips into the other. For the choc chip batch, the cookies really spread out. I’m guessing this is because I did not put in the oatmeal and the recipe relies on the oatmeal to make the dough the right consistency (e.g. I had too much butter for the amount of dry ingredients). What do you suggest for making these as choc chip cookies?
Thanks!
Hi Chris! For both of these questions, I would just find different recipes altogether! I won’t be offended! 🙂
Thanks Paula. I’ll see what I can find. I appreciate your honesty. I love all the other recipes I’ve tried of yours! Will definitely be back for other ideas! 💐
Thanks Chris! I forgot to give a little shoutout to my Chocolate Chip Tahini Cookies. You might like them! (I certainly do 🙂 https://howtomakedinner.com/blog/tahini-chocolate-chip-cookies/
These are the most delicious oatmeal raisin cookies I’ve ever made. I used Saigon Cinnamon and the full teaspoon of sea salt that’s recommended in your recipe. The 13 minute baking time was spot on. Thanks for sharing!
Just Super!!!! The texture of these cookies is just fantastic with crispy being the best description but still having some substance. My husband does not like chewy, cakey cookies and I actually found this recipe by choosing the picture on the images page. My new favorite cookie. I did add a teaspoon of nutmeg which gave it subtle flavor but didn’t overwhelm the taste. Thanks so much for this recipe!
A bit of nutmeg sounds lovely! So glad you liked the cookies 🙂 They’re my go-to as well. Thanks for the review!
This is the best recipe for Oatmeal raisin cookies I have tried. I will be using this recipe for now on. Thank you
Maybe a dash more fish sauce? I do that often because I’m a major salt-tooth 🙂 Glad you liked the recipe! Stay cozy!
These were great! I used golden raisins, next time I might try cranberries. I love the crispy and chewy texture. Thanks!
So glad to hear it!
Hi, fabulous cookie recipe which I just used and subsequently pinned. Tell me please, can the cookies be frozen after baking? Many thanks 😋😋
Definitely! I love throwing a frozen cookie into a kid’s lunch box too (or a grownup’s lunch box). It defrosts just in time for lunch!