Name: Crispy Oatmeal Raisin Cookies
Ingredients: 1 cup (226g or 2 sticks) Unsalted Butter, melted: Using melted butter is crucial for a crispier, thinner cookie as it coats the flour differently than softened butter, leading to more spread.; 1 cup (200g) Granulated White Sugar: The primary source of sweetness and a key player in creating a crisp texture and promoting spread.; ½ cup (110g) Packed Light Brown Sugar: Adds moisture and a hint of molasses flavor for depth, creating a lovely chewiness in the very center to contrast the crisp edges.; 2 large Eggs, at room temperature: Acts as a binder and adds richness. Room temperature eggs incorporate more easily into the batter for a uniform texture.; 1 teaspoon Pure Vanilla Extract: Enhances all the other flavors in the cookie, adding warmth and aroma.; 1 ½ cups (180g) All-Purpose Flour: Provides the main structure of the cookie. Be sure to measure it correctly to avoid a cakey cookie.; 1 teaspoon Baking Soda: The leavening agent that reacts with the brown sugar’s acidity to help the cookies spread out thin.; 1 teaspoon Ground Cinnamon: The classic spice pairing for oatmeal and raisins, adding a warm, comforting flavor.; ½ teaspoon Salt: Balances the sweetness and brings out the buttery and nutty flavors of the oats.; 3 cups (240g) Old-Fashioned Rolled Oats: These provide the signature hearty texture and nutty flavor. Do not use instant or steel-cut oats, as they will drastically alter the final texture.; 1 cup (150g) Raisins: Adds pockets of sweet, chewy fruitiness. You can use regular or golden raisins.

Ingredients

Scale

1 cup (226g or 2 sticks) Unsalted Butter, melted: Using melted butter is crucial for a crispier, thinner cookie as it coats the flour differently than softened butter, leading to more spread.
1 cup (200g) Granulated White Sugar: The primary source of sweetness and a key player in creating a crisp texture and promoting spread.
½ cup (110g) Packed Light Brown Sugar: Adds moisture and a hint of molasses flavor for depth, creating a lovely chewiness in the very center to contrast the crisp edges.
2 large Eggs, at room temperature: Acts as a binder and adds richness. Room temperature eggs incorporate more easily into the batter for a uniform texture.
1 teaspoon Pure Vanilla Extract: Enhances all the other flavors in the cookie, adding warmth and aroma.
1 ½ cups (180g) All-Purpose Flour: Provides the main structure of the cookie. Be sure to measure it correctly to avoid a cakey cookie.
1 teaspoon Baking Soda: The leavening agent that reacts with the brown sugar’s acidity to help the cookies spread out thin.
1 teaspoon Ground Cinnamon: The classic spice pairing for oatmeal and raisins, adding a warm, comforting flavor.
½ teaspoon Salt: Balances the sweetness and brings out the buttery and nutty flavors of the oats.
3 cups (240g) Old-Fashioned Rolled Oats: These provide the signature hearty texture and nutty flavor. Do not use instant or steel-cut oats, as they will drastically alter the final texture.
1 cup (150g) Raisins: Adds pockets of sweet, chewy fruitiness. You can use regular or golden raisins.

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Instructions

Preheat and Prepare: Adjust your oven rack to the middle position and preheat to 350°F (175°C). Line two large baking sheets with parchment paper. This prevents sticking and promotes even browning on the bottom.
Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, and light brown sugar until thoroughly combined. The mixture will look glossy and a bit grainy.
Add Eggs and Vanilla: Add the room temperature eggs one at a time, beating well after each addition until the mixture is smooth and slightly lightened in color. Stir in the vanilla extract.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This step ensures the leavening and spices are evenly distributed throughout the dough, which is vital for a uniform batch of cookies.
Mix Dough: Gradually add the dry ingredient mixture to the wet ingredient mixture, mixing on low speed with an electric mixer or by hand with a spatula until just combined. Be careful not to overmix at this stage; stop as soon as you no longer see streaks of flour. Overmixing develops gluten, which can make cookies tough instead of crispy.
Incorporate Oats and Raisins: Gently fold in the old-fashioned rolled oats and raisins with a sturdy spatula until they are evenly distributed throughout the dough. The dough will be relatively loose and sticky compared to other cookie doughs.
Portion the Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving at least 2-3 inches of space between each cookie. These cookies will spread significantly, so giving them ample room is essential to prevent them from merging into one giant cookie. For a 1-tablespoon scoop, you should fit about 8-9 cookies per sheet.
Bake to Perfection: Bake for 12-15 minutes, or until the edges are a deep golden brown and the centers look set. For maximum crispiness, err on the longer side of the baking time. The cookies will look quite flat and lacy around the edges.
Cool for Crispiness: This is a critical step. Let the cookies cool on the baking sheet for 5 minutes. They will be very soft and fragile right out of the oven, and this time allows them to set up. After 5 minutes, use a thin spatula to carefully transfer the cookies to a wire cooling rack to cool completely. Cooling on a wire rack allows air to circulate underneath, preventing moisture from getting trapped and ensuring the entire cookie becomes crisp.

Nutrition

Serving Size: one normal portion
Calories: 145