These crispy oatmeal raisin cookies are made from my grandmother's recipe, made with buttermilk, raisins, and walnuts.
These oatmeal raisin cookies are a little airier and crispier than the usual kind, quite different than these thick oatmeal cookies and the opposite of these thick and chewy oatmeal cookies. The recipe comes from a family notebook, and they were actually labeled as "oatmeal cakes".
I wouldn't call them cakes, myself, but they are definitely a delicious, simple cookie, and really great with a strong cup of tea or coffee. They are mini-sized because I followed the directions that specifically said to "drop by teaspoonful, not heaped". You can't argue with that kind of precision.
If you want a crispy oatmeal cookie, as opposed to a chewy one, there are a few tricks to keep in mind next time you bake:
- brown sugar leads to a chewier or even a softer cookie, while granulated sugar leads to a crispier cookie
- adding more granulated sugar can lead to cookie spread (and increasing the sugar in general), which means the edges may become lacier and more crisp
- baking soda increases the pH of the dough, which reduces gluten formation and helps cookies spread more, which will also lead to more crisp texture
- using less flour compared to the amount of butter can lead to a thinner cookie that spreads more, thereby increasing the crispiness
- adding a little liquid to the cookie dough loosens the dough and encourages spread, which in turn leads to cookies that are more crispy
Remember that for any of these tricks to work, it's important that you properly measure the baking ingredients when making the dough. A little less flour or a little more butter can really change the texture and lead to completely different results!
For a twist on the classic oatmeal raisin cookies, try these blueberry oatmeal cookies made with chunks of white chocolate!
Crispy oatmeal raisin cookies
- 115 grams (½ cup) unsalted butter, softened
- 150 grams (¾ cup) granulated sugar
- 2 large egg(s)
- 20 mL (4 teaspoon) buttermilk (1 % fat)
- 2.5 mL (½ teaspoon) baking soda
- 125 grams (1 cup) bleached all-purpose flour
- 100 grams (1 cup) rolled oats (or large flake oats), also called old fashioned oats
- 5 mL (1 teaspoon) ground cinnamon
- 125 grams (1 cup) sultana raisins
- 12 walnuts, chopped
- Preheat the oven to 175 ºC (350ºF) and line a couple of baking sheets with parchment.
- In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for about a minute or until properly blended and smooth, then add the eggs, one at a time, beating between each and scraping down the bowl as needed.
- Stir together the buttermilk and baking soda in a small cup and then add this to the mixer bowl, beating it in.
- In a medium bowl, whisk together the flour, oats, and the cinnamon. Add these dry ingredients to the mixer, on low, until the cookie dough is just starting to come together, then add in the raisins and walnuts.
- Drop the cookie dough by teaspoonful (not heaped) onto the prepared baking sheet and bake the cookies from 8 to 13 minutes, depending on how well done you like them. Personally, I leave them until the edges turn golden brown.
- Transfer the cookies to a wire rack to cool.
I do my best to bake with the finest ingredients. Stirling Creamery, a Canadian company, has provided the butter for this post.
thanks for your post about you and zen and your cookies, which sound like the only kind of oatmeal raisin cookie i'd want to eat. i labeled the cookies "zen's crispy oatmeal raisin cookies". heal well.
Jennifer @ Seasons and Suppers says
So sorry for your loss of Zen. Love your comfort cookies.
I am so sorry to hear of the loss of your friend, Zen. I recently lost my cat too and also found a fleeting moment of joy while baking. May the pain of your loss be gently replaced with sweet memories.
I'm so so sorry for the loss of your kitty. We had to say goodbye to our 18 year old kitty at the vet last year and it was really hard. So many animals go un-loved, your kitty was lucky to be be loved by you and in return you have all the wonderful memories.
Janice Lawandi says
Thanks, Stephanie! I try to focus on that too: that I gave a rescued cat a really loving home 🙂
Suha Jundi says
Janice, thanks for your awesome and informative recipes... Could you help by putting each new recipe in the subject of the email...which will help in referring to the right recipe in my inbox. Currently I receive your email from "Kitchen Heals Souls" and the subject of the email is: "Kitchen Heals Souls" too. Hope you can help..
Janice Lawandi says
Thank you for your comment, Suha Jundi! I know exactly what you mean! I will work on it and try to get that fixed ASAP 🙂