I have no idea where this oatmeal raisin cookie recipe came from.
I found it awhile back in my scrappy old recipe book I’ve had for several years.
What I do know, is that this recipe is one that I’ve gone back to time and time again, whenever I’ve needed a trusty recipe for some perfectly chewy, crunchy, lacy, ultimate oatmeal raisin cookies.
There have only ever been ingredients listed for these cookies, and there are no instructions to be found. Luckily, when there are no instructions on a cookie recipe, it’s safe to assume the basic creaming technique, which is:
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 light in colour.
Add egg and vanilla. The eggs will preferably be at room temperature too, so they incorporate nicely with the butter. The eggs need to be added and mixed in one at a time. Otherwise it’ll be a bitch to get the mixture nice and smooth.
Stir in the dry ingredients. This is when you don’t want to mix too much or the gluten in the flour will develop and your cookies will be tough.
Once you have the creaming method in your back pocket, you can make basically any cookie you want.
Chewiness Is Paramount
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 perfect chewy crunchy sweet spot.
This is a great recipe for those of you like me, who love a chewy oatmeal raisin cookie. For extra chewiness, I recommend using old fashioned oats rather than quick oats, but I’ve used both kinds in a pinch, and they both work.
Because I know some of you are cup people and some of you are scale people, I’ve included both measurement styles here. That means there is nothing stopping you from being well on your way to ultimate soft and chewy oatmeal raisin cookie paradise.
This kid loves raisins! This is a perfect recipe to make with kids.
Don’t Like Raisins?
While I have never really understood the strong dislike for raisins I’ve encountered among some of my friends and loved ones, I would totally be ok with you switching out these raisins for chocolate chips if necessary.
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.
Get Two Cookies in One With an 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.
And speaking of email, I’d love to jump into your inbox once a week with updates and cooking inspiration and tips!
Crunchy Chewy Oatmeal Raisin CookiesCourse: DessertCuisine: CookiesDifficulty: Easy
These crunchy chewy oatmeal cookies are everything they say they are going to be. Crunchy on the outside, chewy in the middle, perfect all around.
- Wet Ingredients:
225g (1C) Butter, room temperature
340g (1C) White Sugar
200g (1C) Brown Sugar
2 tsp Vanilla
- Dry Ingredients:
240g (2C) All Purpose Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
270g (3C) Oats
225g (1.5C) 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, and baking powder.
- Mix the flour mixture in thoroughly before adding the oats and raisins.
- Mix until well combined. 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.