These thin, crispy oatmeal cookies have a Tate’s Bake Shop-like flavor. The cookies you buy at the shop in the green bag don’t taste like the one shared by Tate on YouTube. This is the closest I’ve ever gotten to the flavor of oatmeal raisin.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 30 |
| Yield: | 30 cookies |
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 ¾ sticks cold salted butter
- ½ cup brown sugar
- ½ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 cups rolled oats
- 1 cup raisins
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a large bowl. Set aside.
- Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown and white sugars; mix with a metal whisk or spoon until combined, about 45 seconds. Add egg, vanilla, cinnamon, and nutmeg; mix for 20 seconds. Pour in flour mixture and mix for 10 to 20 seconds. Fold in oats and raisins until incorporated, about 30 seconds.
- Roll dough into small balls, about 1 1/2-inches in diameter. Arrange balls 3 inches apart on the prepared baking sheets.
- Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.
- Do not overmix the cookie dough. I make the dough by hand to prevent overmixing.
Nutrition Facts
| Calories | 129 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 135 mg |
| Sugars | 10 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
These were great cookies, crispie and very tasty, I rolled mine in wax paper and put them in the fridge for an hour then sliced and formed. Half chocolate chip and half with dried cranberries, I was generous with the spices, made 24 large cookies. I used margarine due to a health issue and they spread nicely. Thanks
Awesome cookies. The texture is perfect and cookies are crisp. I added chopped walnuts, but my next batch will have chocolate chips, too.
Pleasant tasting, buttery, but bland. If I were to make this recipe again, I would double the amount every spice, add another 1/2 tsp vanilla, add more sugar and oats by 1/2 cup.
This is now my go to recipe, I like Tates but these are much better. Definitely with the raisins and also some toasted walnuts. Great exactly as given, I bump up the butter to flour ratio a little bit which is decadent and nice, makes em a little crisper, maybe.
This recipe is absolutely perfect. It’s quick and easy to make, has more oats than flour and so delicious. Only difference I baked mine for 5 minutes longer.
I’m always trying to recipe ideas and this crispy crunchy oatmeal raisin /cranberry cookie was perfect, I omitted the brown sugar, didn’t need that extra flavor/moisture of molasses nor sweetener to be delicious
Used cranberries instead of raisins, added chopped walnuts and maple flavoring…….OMG so good!!! I soaked my cranberries in Captain Morgan Pineapple Rum nuked for 30 seconds in microwave to hydrate. No alcohol taste after baking.
These cookies were delicious if you like crisp cookies. This is my go to recipe for oatmeal cookies.
I made this recipe today and it was great. I used a 1 inch cookie scoop so mine were smaller and I got around 45 cookies out of the dough. 12 minutes to the perfect cookie! I’ll definitely be making these again! Thank you!!
Yowsa these are good! I don’t care for raisins do I omitted. Didn’t change anything else. This recipe is going to be a regular around here.
I made the cookies exactly as instructed in the recipe. If I made them again I would cut down on the nutmeg. I thought the flavor of nutmeg was much too prominent.
I have made many variations of oatmeal cookies. This is by far the best recipe. This is my now go to cookie recipe. It is very important to follow directions as written. Over mixing will alter the outcome of the cookie. Also, because my family love very crispy cookies I flattened each cookie with a fork just before going into the over. They turned out perfect.
These are phenomenal! I baked them a little longer for even more crispness. They didn’t last long with my Cookie Monster around!
Crispy with fabulous wholesome cookie taste! Better than Tate’s IMHO. Thanks for sharing this wonderful recipe—my new favorite!
They did not turn out thin and crispy…. followed recipe
These cookies are so good! I used 1/2 tsp more cinnamon and nutmeg to add a bit more flavor. Love the crunchiness!
These were thin, crispy, and full of flavor. The nutmeg and cinnamon was the right ingredient.
Best crispy oatmeal raisin cookies I’ve ever had
Very tasty cookies but I don’t understand calling a recipe “thin and crispy” and then not including in the instructions that the cookie balls must be flattened in order to get them thin and crispy. I took them out of the oven at about 9 minutes, flattened them with a spatula and returned to the oven for another 4 minutes.
This is the best recipe ever! I used gluten free flour instead of regular white all purpose flour and the cookies were delicious.
My wife loves Tate’s Oatmeal Raisin Cookies so I thought I’d surprise her. Unfortunately, I was missing some ingredients. I didn’t have cinnamon so I just added nutmeg and I didn’t have raisins so I used dried Cranberries. I did miss the lack of cinnamon but the cranberries were a stroke of luck. They were wonderful and crisp as she likes. Keep the dough in the fridge between batches and it will make it easier to roll it into balls. Also flatten the ball slightly so it spreads out nicely. And don’t let your dogs guilt you into a bite like I did (one less cookie).