Holy cookie. If you’re someone who has sworn off the oatmeal raisin cookie, let me change your mind. This copycat is a recreation of a simple masterpiece—the great Tate’s Oatmeal Raisin Cookie. What makes it special? It’s thin and crunchy with a slight chewiness in the center. By increasing the ratio of white sugar to brown sugar, you ensure that you’ll get the perfect cookie crunch every time. I also decreased the butter slightly from our original oatmeal raisin cookie recipe, and in doing so, the cookies spread a little bit less so that you still get that slightly soft center.
These cookies are on the small side which make them perfect to eat by the fistful. Bring these to your next dinner party, park day, or movie night. You can make them up to 3 days in advance—just be sure to store them in an airtight container at room temperature to maintain that delicious crunch.
Did you try making this recipe? Let us know what you think in the comments below!
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Ingredients
- 1 cup
(89 g.) old-fashioned rolled oats
- 1 cup
(120 g.) all-purpose flour
- 1/2 tsp.
baking soda
- 1/2 tsp.
kosher salt
-
Pinch of ground cinnamon
- 1 cup
(200 g.) granulated sugar
- 3/4 cup
(1 1/2 sticks) unsalted butter, softened
- 1/4 cup
(53 g.) packed light brown sugar
- 1
large egg, room temperature
- 1 tsp.
pure vanilla extract
- 1/2 cup
dark raisins
-
- Step 1Arrange racks in upper and lower thirds of oven; preheat to 350°. In a food processor, pulse oats until mostly broken up but a few whole pieces remain.
- Step 2Transfer oats to a medium bowl. Add flour, baking soda, salt, and cinnamon and whisk to combine.
- Step 3 In a large bowl, using a handheld mixer on medium-high speed, beat granulated sugar, butter, and brown sugar until light and fluffy, 2 to 3 minutes. Add egg and vanilla and beat until combined.
- Step 4Add half of dry ingredients to sugar mixture and beat on medium-low speed until just combined. Add remaining dry ingredients and beat until a few streaks of flour remain. Add raisins and gently fold with a spatula until combined.
- Step 5Scoop dough into 2-tsp. balls and arrange on 2 parchment-lined baking sheets, spacing 2″ apart.
- Step 6Bake cookies, rotating sheets top to bottom halfway through, until golden brown, 12 to 14 minutes. Let cool 10 minutes.
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