Thin & Crispy Oatmeal Cookies
Thin & crispy oatmeal raisin cookies are reminiscent of TBS-brand crispy oatmeal cookies.
Equipment
- Baking Sheets (2)
- Parchment Paper
- Measuring cups
- Measuring spoons
- Mixing bowl
- Large glass or ceramic bowl
- Large metal spoon
Ingredients
- 1 cup flour
- 1 tbsp flour
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 3/4 sticks butter, salted (cold)
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1 egg (large)
- 1 1/2 tsp vanilla extract
- 1 tsp cinnamon (ground)
- 1/2 tsp nutmeg (ground)
- 2 cups rolled oats
- 1 cup raisins or craisins
Instructions
- Preheat oven to 350 degrees F
- Line 2 baking sheets with parchment paper
- In a large mixing bowl, mix flour, baking soda, baking powder and salt with a large spoon
- Place butter in large glass bowl, then place in microwave. Use defrost setting to soften butter without fully melting it (1.5 min) - OR - microwave on high for a total of 30 seconds, pausing every 10 seconds to prevent butter from melting.
- Remove glass bowl from microwave and add sugars
- Mix with metal spoon or whisk until homogenous
- Add egg, vanilla extract, cinnamon, and nutmeg to sugar mixture, then mix thoroughly
- Add 1/2 dry ingredients (flour, soda, powder and salt); mix thoroughly
- Add the rest of dry ingredients; mix thoroughly
- Fold in oats and raisins until evenly distributed
- Use a tablespoon or a #40 cookie scoop to make dough balls. Roll dough into small balls (about 1.5 inches in diameter)
- Place dough balls 3-4 inches apart on baking sheets
- Bake until tops are golden and edges are crisp (~12-15 min)
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