Oatmeal Raisin Crisps
Get ready to indulge in the ultimate combination of crispy texture and comforting sweetness with these Oatmeal Raisin Crisps! These delightful cookies are made with old-fashioned rolled oats, plump raisins, and a hint of warm cinnamon, creating a nostalgic treat that’s both hearty and satisfying. The recipe features a perfect balance of brown sugar and granulated sugar for a subtle caramelized flavor, while softened butter ensures just the right amount of crispiness around the edges. Ready in under 30 minutes, these golden-brown cookies are easy to whip up and ideal for sharing at gatherings, packing in lunchboxes, or pairing with a warm cup of tea. Whether you’re a seasoned baker or looking for a new twist on classic oatmeal cookies, these irresistibly thin and crispy treats are sure to please!
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Recipe Information
Ingredients
- 113 grams unsalted butter, softened
- 150 grams light brown sugar, packed
- 50 grams granulated sugar
- 1 unit large egg
- 1 teaspoon pure vanilla extract
- 95 grams all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 120 grams old-fashioned rolled oats
- 80 grams raisins
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes using an electric mixer.
Add the egg and vanilla extract, and mix until fully combined.
In a separate smaller bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the rolled oats and raisins using a spatula until evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them at least 2 inches apart. These cookies will spread as they bake.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 1258 mg | 55% | |
| Total Carbohydrate | 418.9 g | 152% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 252.0 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 308 mg | 24% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1429 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
