These are the most delicious Oatmeal Raisin Cookies you'll ever make from scratch. With their crispy edges and chewy exterior, these crisps are thin enough to make oatmeal cream pies with too.
Today we're getting serious on LTG and tackling a controversial topic. Oatmeal Raisin Cookies.
Usually, I don't have to say anymore. I don't even have to ask. Simply utter those three words and you'll get an immediate reaction. It's either a pained facial expression accompanied with ewww, or an eyes-wide-open expression accompanied by something along the lines of, 'unpopular opinion but I love oatmeal raisin cookies...'
I've seen few foods divide a nation quite like oatmeal raisin cookies, and quite frankly I don't understand why.
When I was younger one of my favorite treats were oatmeal cream pies and a tall glass of milk. Remember the Little Debbies? I'd have one everyday on my lunch break.
Needless to say, people still feel conflicted on oatmeal cookies. Does oatmeal belong in cookies? Do raisins belong in cookies? A cookie without chocolate chips? Why though?
I'll proudly admit that I am, in fact, a fan of oatmeal raisin cookies. Which brings us to today's recipe.
I've always viewed oatmeal raisin cookies as an acceptable breakfast cookie and there isn't anything more comforting on a brisk fall morning honestly than a warmly spiced cookie and a hot cup of coffee. That right there just sets the tone for the day. Now, doesn't that sound too good to pass up, all you oatmeal cookie naysayers? Have I won you over yet?
Today's recipe is a cross between a cookie and a crisp. The edges are crisp and the center is soft. They're thin, making them perfect to replicate those beloved childhood cream pies.
I used a mix of all-purpose flour and almond flour to give today's cookie more texture. Brown sugar is key for the deep golden color, and for that warm spiced flavoring, I added a dash of cardamom along with the cinnamon for an extra depth of flavor.
The final result are an irresistible cookie for the season that I'm convinced will win over sceptics. I hope you give today's recipe a try and if you do, don't forget to tag us and share your oatmeal cookie creations with us. Happy Baking!
PrintOatmeal Raisin Crisps
- Total Time: 22 minutes
- Yield: 2 dozen cookies 1x
Ingredients
- 1/2 cup unsalted butter
- 3/4 cups white sugar
- 1/2 cup dark brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 3/4 cup AP flour
- 1/2 cup almond flour
- 1/4 teaspoon cardamom
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup old-fashioned rolled oats
- 3/4 cup raisins
Instructions
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper and set aside.
- In the bowl of your stand mixer, beat butter and sugars until smooth and whipped.
- Add eggs and vanilla. Beat again until well incorporated.
- Add AP flour, almond flour, spices, baking powder, and baking soda. Mix on low until a sticky dough forms. Finally, add the oats and raisins. NOTE: the dough will still be sticker than usual. That's fine.
- Drop tablespoon amounts of dough on the prepared baking sheets leaving enough space for the cookies to expand as they bake.
- Bake for 12 minutes or until golden around the edges. Remove and let set on the baking sheets for 2 minutes before carefully transferring to a cooling rack.
- Leave to cool before serving or filling with cream if making oatmeal cream pies. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Cuisine: American
Jupiter Hadley says
My partner loves oat meal cookies! I will make these, they look so delicious.