| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 48 cookies |
Ingredients
- 3/4 pound (3 sticks) unsalted butter
- 1 cup light brown sugar
- 1 1/8 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 3 cups rolled oats (not instant)
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 2 1/2 teaspoons baking soda
- 1 1/2 cups raisins
Instructions
- Preheat the oven to 350 degrees F.
- In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.
- In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.
- Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 48 servings |
| Calories | 129 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 1 g |
| Cholesterol | 19 mg |
| Sodium | 69 mg |
Reviews
Fantastic recipe. I also like to add cranberries. Thin and crispy, yum, yum.
10 Lifelong love affair with this recipe! I have added walnuts & great chocolate chips. Don’t skimp, find the best butter and organic oatmeal. Finally, give a platter of these Oatmeal gems as gifts.
Best crispy oatmeal cookies. Anyone ever use golden raisins for this recipe? How were they?
This recipe has been a family staple since 2014! Crispy on the edges and chewey in the middle. I use 2.5 cups of raisins since the cookies spread and we like raisins in each bite. Have never had a problem mixing the dough in my Kitchenaid mixer!
This is an awful recipe. There’s more out there that don’t require SO much ingredients! So much sugar in this and you don’t need to feed an army. Two cups of oats, even 1 3/4 Cups of rolled oats in a recipe is better..By the way the photo is disgusting. Don’t know who made that but adding raisins is dumb, this recipe is perfect without anything except nuts.
I’m trying to make them right now and about to ruin my egg beater! I’m afraid to add the white sugar because my beater motor is starting to smell–seems almost impossible to mix all these dry ingredients without more liquid, never mind make the butter and sugar ‘fluffy.’ My egg beater is veteran of many many recipes and I may have to toss this batter into the trash.
Followed the recipe. They are crispy around the edges, but chewy inside. I’m not a fan of chewy cookies. But I know my family is, so others will enjoy them.
I made these a few minutes ago and they turned out perfect! Crispy on the outside and chewy on the inside. My family loves them. I omitted the raisins as it taste better without them.
This is essentially the Quaker Oats recipe. It makes very good cookies. I failed in two ways: 1) I haven’t bought an oven thermometer and so I think my oven is a little “slow;” 2) I overmixed the cookie dough. Even with those failings, the cookies were delicious. Like Susan B, I used parchment paper…so much easier.
My first time using this recipe. I adore this type of cookie and am picky. Very good cookie overall. I taste a little baking soda which is not really welcome but perhaps it could be cut down slightly to avoid this next time. Great texture. I cooked in convection oven at 325 for 11 minutes per 12 cookie batch and they were perfectly crispy.