From Food Network in 2010 came this great Oatmeal Raisin Cookie recipe – it is my all-time favorite oatmeal cookie recipe! If asked what is my favorite cookie, no , it’s not chocolate chip, it is oatmeal! And this recipe in particular if I am making them! I love oatmeal as a cereal or a snack. I prefer oatmeal in a meatloaf over breadcrumbs. Oatmeal muffins! etc!
I know people who LOVE these cookies and have asked me for the recipe many times. I like that it has both white and brown sugars.
In the month of March I think of Irish cuisine, and oatmeal, or “porridge”, the old word, has been associated with Ireland forever! I make these oatmeal cookies all through the year, but definitely a few times in March!
Over the many times I’ve made these, once in a while I change it up depending on how I feel! I might add chocolate chips in the batter or on top, or both, or craisins or finely chopped nuts. In some pictures here you will see a variation with craisins and mini-chocolate chips.
My kind of oatmeal cookie is thin and buttery, crispy and chewy and this is all that! If that is how you like your oatmeal cookies, you will LOVE these!
See the steps to make these in the slideshow below.
Enjoy!
Oatmeal Raisin Cookies~Crispy and Chewy
Ingredients
- 1 ½ cups butter (3 sticks)
- 1 cup light brown sugar
- 1 cup white sugar
- 1 egg
- 1 ½ teaspoons vanilla extract
- 3 cups oats old fashioned, not instant
- 1 ½ cups flour
- ¾ teaspoons salt
- 2 ½ teaspoons baking soda
- 1 ½ cups raisins
Instructions
- Preheat oven to 350°.
- With a mixer on medium speed, cream the butter until fluffy.
- Add the white sugar and brown sugar and mix well.
- Mix in the egg and vanilla extract. Set aside.
- In small bowl, mix the oats, flour, salt, and baking soda. Switch to lowest speed and add it to the creamed mixture until combined.
- With the mixer on lowest speed, mix in the raisins.
- With a # 40 cookie scoop, or two tablespoonfuls, drop the dough onto ungreased baking sheets., or you can use parchment paper. Add a few extra raisins on top if you'd like.
- Bake for 8 – 10 minutes. ( I like the cookies thin, so I flatten them with a metal spatula at the 8 minute mark.)
- Let the cookies cool for just a minute in the pan on a wire rack, then transfer them onto a wire rack to continue cooling.
- These cookies store best in a covered tin or cookie jar at room temperature. If you store them in plastic bags or plastic containers they will lose their crispness and soften.