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.
Crispy Oatmeal Raisin Cookies
- 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
- 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
- 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.