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Thin & Crispy Oatmeal Cookies

Val Angell
Thin & crispy oatmeal raisin cookies are reminiscent of TBS-brand crispy oatmeal cookies.
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Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 30 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)
Keyword Cookies, Oatmeal
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