• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Start here
  • Baking 101
  • Recipes
  • Shop

The Bake School

menu icon
go to homepage
  • Start here
  • Baking 101
  • Recipes
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Start here
    • Baking 101
    • Recipes
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Cookies

    Published on: March 17, 2014 by Janice; Updated on: October 8, 2021 7 Comments

    Crispy oatmeal raisin cookies

    38 shares
    • Facebook27
    • Yummly
    • Email
    Jump to Recipe Print Recipe
    Crispy oatmeal raisin cookies

    These crispy oatmeal raisin cookies are made from my grandmother's recipe, made with buttermilk, raisins, and walnuts.

    Classic oatmeal raisin cookies

    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    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.

    small crispy oatmeal raisin cookies

    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:

    1. brown sugar leads to a chewier or even a softer cookie, while granulated sugar leads to a crispier cookie
    2. 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
    3. 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
    4. using less flour compared to the amount of butter can lead to a thinner cookie that spreads more, thereby increasing the crispiness
    5. 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!

    small crispy oatmeal raisin cookies

    For a twist on the classic oatmeal raisin cookies, try these blueberry oatmeal cookies made with chunks of white chocolate!

    Crispy oatmeal cookies
    Save Recipe Saved! Print Pin

    Crispy oatmeal raisin cookies

    Prevent your screen from going dark
    These oatmeal raisin cookies are a little airier and crispier than others. 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
    Course Dessert
    Cuisine American
    Keyword crispy oatmeal cookies, crispy oatmeal raisin cookies
    Prep Time 20 minutes
    Cook Time 13 minutes
    Total Time 33 minutes
    Servings 64 cookies
    Calories 46kcal
    Author Janice

    Equipment

    • Braun mixer
    • GIR spatula
    • OXO balloon whisk
    • Sheet pan

    Ingredients

    • 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

    Instructions

    • 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.
    Give backIf you enjoy the free content on this website, say thank you!

    Notes

    For this recipe, I used Stirling European-style Churn 84 salted butter
    Tried this recipe?Mention @bakesomethingawesome or tag #bakesomethingawesome!

    Nutrition

    Calories: 46kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 14mg | Potassium: 27mg | Fiber: 1g | Sugar: 2g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

    I do my best to bake with the finest ingredients. Stirling Creamery, a Canadian company, has provided the butter for this post.

    More Cookies

    • Mini Eggs cookies cooling on a wire rack.
      Easy Mini Eggs cookies
    • A plate of chocolate shortbread cookies that are dipped in white chocolate and sprinkled with crushed freeze-dried raspberries.
      Chocolate shortbread cookies
    • Homemade alfajores cookies on plates served with coffee.
      Alfajores
    • Chocolate chip cookies with pecans cooled on a rack being served on black plates with glasses of milk.
      Chocolate chip cookies with pecans
    38 shares
    • Facebook27
    • Yummly
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Baking resources

  • Baking conversion charts
  • Baking ingredients and pantry staples
  • Baking substitutions
  • Common baking conversions
  • Choosing baking pans
  • How to measure ingredients for baking
  • Mixing methods
  • Reader Interactions

    Comments

    1. Anonymous says

      March 17, 2014 at 1:13 pm

      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.
      jude

      Reply
    2. Jennifer @ Seasons and Suppers says

      March 17, 2014 at 2:47 pm

      So sorry for your loss of Zen. Love your comfort cookies.

      Reply
    3. Deb says

      March 17, 2014 at 3:05 pm

      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.

      Reply
    4. Stephanie says

      March 19, 2014 at 2:06 am

      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.

      Reply
      • Janice Lawandi says

        March 24, 2014 at 2:45 am

        Thanks, Stephanie! I try to focus on that too: that I gave a rescued cat a really loving home 🙂

        Reply
    5. Suha Jundi says

      March 19, 2014 at 3:50 pm

      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..

      Reply
      • Janice Lawandi says

        March 24, 2014 at 2:44 am

        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 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    This is a picture of Janice Lawandi

    Hi, I'm Janice! I am a baking-obsessed recipe developer with a PhD in Chemistry who writes about baking and the science of baking.

    More about me →

    Give back

    If you enjoy the free content on this website, consider saying thank you!

    Eggless chocolate cake

    Chocolate layer cake with cream cheese frosting and chocolate sprinkles on a cake stand.
    Learn to make an eggless chocolate cake with cream cheese frosting!

    Bake for Easter

    • Mini Egg bars cut into squares and served on small plates with a glass of milk on the side and a bowl of Mini Eggs.
      Mini Eggs blondies
    • Brownies decorated with Easter eggs cut into squares to serve.
      Easter brownies with Mini Eggs
    • Freshly baked carrot muffins being served on plates with butter.
      Moist carrot muffins
    • A slice of carrot cake layer cake with cream cheese frosting on a pale blue plate with a fork and striped linen napkin.
      Eggless carrot cake
    • Hot cross bun on a pink plate split open and served with butter.
      How to make hot cross buns for Easter weekend
    • Slices of chocolate babka bread
      Dark chocolate babka for Easter

    Bake with citrus

    • Lemon loaf cake topped with lemon icing and fresh raspberries being sliced to serve it
      Lemon loaf cake
    • Jars of homemade lime marmalade on a cooling rack.
      Lime marmalade
    • Pavlova cake filled with whipped cream, lemon curd, and raspberries being served.
      Pavlova
    • Orange pie with saltine crust and topped with orange marmalade glaze.
      Orange pie
    • A pot of homemade marmalade ready to be canned in jars.
      Orange marmalade
    • A pink glass plate with lemon bars.
      Easy lemon bars

    Baking conversions

    Buy the baking conversion charts NOW!

    How to poach pears

    Poached pears on an enamelware plate.
    This easy poached pears recipe is simple and you can use the poached fruit for salads, appetizers, and desserts!
    This is a picture of Janice Lawandi

    Hi, I'm Janice! I am a baking-obsessed recipe developer with a PhD in Chemistry who writes about baking and the science of baking.

    More about me →

    Give back

    If you enjoy the free content on this website, consider saying thank you!

    Eggless chocolate cake

    Chocolate layer cake with cream cheese frosting and chocolate sprinkles on a cake stand.
    Learn to make an eggless chocolate cake with cream cheese frosting!

    Bake for Easter

    • carrot focaccia with feta and almonds
      Carrot focaccia
    • Let's bake with carrots-
      What to bake with carrots
    • Button-shaped cookies - Honey flavoured cookies
      Honey sugar cookies (cut-out cookies)
    • carrot cake
      Glazed carrot cake

    Bake with citrus

    • A pink plate filled with lemon shortbread cookies and with a yellow napkin.
      Lemon shortbread cookies
    • Pink grapefruit marmalade on toast on a plate with a striped linen.
      Grapefruit marmalade
    • Slices of orange cranberry cake served on pink glass plates with forks.
      Orange cranberry bundt cake
    • Rubbing lemon zest into granulated sugar in a bowl to make lemon sugar.
      How to make lemon sugar
    • Drizzling lemon cranberry muffins on a wire rack with lemon icing.
      Cranberry lemon muffins
    • A scoop of lemon ice cream served on a speckled plate with a cone and a black spoon
      Lemon custard ice cream

    Baking conversions

    Buy the baking conversion charts NOW!

    How to poach pears

    Poached pears on an enamelware plate.
    This easy poached pears recipe is simple and you can use the poached fruit for salads, appetizers, and desserts!

    Footer

    If you enjoy the free content on this website, consider saying thank you!

    Buy Me a Pound of Butter

    Footer

    ↑ back to top

    About

    • Meet Janice
    • FAQ
    • Privacy Policy
    • Terms and conditions
    • Accessibility
    • Press

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Portfolio

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2023 · THE BAKE SCHOOL