These are very crispy cookies rather than being soft and chewy. I tend to prefer a crisp cookie so these are really what I like - and they are also very "buttery" (if that's a word!). With apologies in advance to my grandmother, I actually think they're the best oatmeal raisin cookies I've ever had.
Try them yourself and let me know what you think!
Ingredients (makes about 4 dozen cookies)
- 3/4 lb (3 sticks) salted butter
- 1 1/4 cup brown sugar (light or dark brown will work - I personally prefer dark)
- 1 cup granulated sugar
- 1 large egg, beaten
- 2 tsp vanilla extract
- 3 cups rolled oats (not instant)
- 1 1/2 cups all-purpose flour
- 3/4 tsp salt
- 2 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1 1/2 cups raisins (you can also use dried cranberries a.k.a. craisins - I like both, but I used craisins for this batch)
- Preheat the oven to 350 degrees F.
- In a mixer, cream the butter until fluffy
Cream the butter - and yes, my mixer has flames
- Add both the sugar and brown sugar and cream together until light and fluffy
Sugar and brown sugar added to the butter
- Add the egg and vanilla and mix well
Cream both the sugars and the butter
- In a bowl, stir together the oats, flour, salt, baking soda, cinnamon and nutmeg
Stir the oats, flour, salt, baking soda, cinnamon and nutmeg together
- Slowly add the oat mixture to the butter mixture and mix just until combined
- Add raisins and mix just until combined
For this batch, I used dried cranberries (craisins) instead of raisins - either work fine!
- 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
*NOTE: If you want a crispier cookie, press them down a bit with your fingers or the back of a spoon when you place them on the baking sheet - if you want them a bit chewier then don't press them down (they will be crispy cookies either way, it's just a matter of HOW crispy you want them).
I frequently only make a dozen or two at a time and put the rest of the dough in a sealed container in the refrigerator. It will last for quite awhile this way (I've kept it for over a month) and then make a dozen at a time whenever I want them until the dough is gone.