Crispy Oatmeal Raisin Cookies
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.
(1 cup) butter, room temperature
(1 3/4 cup) white sugar
(1 cup) brown Sugar
(2 cups) all-purpose flour
(3 cups) oats
(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.
If you love cinnamon in your oatmeal raisin cookies, feel free to add 1 1/2 teaspoons to this recipe!
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