Learn how to make the best oatmeal raisin cookies with crispy edges with this easy recipe, made with butter, Sultana raisins, and rolled oats for the perfect oatmeal raisin cookie. No chilling required!
Preheat the oven to 350 °F (175 °C) and line a couple of half-sheet pans with parchment paper. Set aside
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugars for about a minute or until properly blended and smooth, then add the egg, and the vanilla, beating well and scraping down the bowl as needed.
In a medium bowl, whisk together the flour, oats, cinnamon, baking soda, and salt. Add these dry ingredients to the mixer, on low, until the cookie dough is just starting to come together, then add in the raisins.
Scoop the cookie dough with a ¾ ounce scoop onto the prepared baking sheets, rolling them into smooth balls with your palms. Each scoop should weigh around 35 grams. I fit 8 cookies per half-sheet pan.
Bake the cookies from 12 to 13 minutes, depending on how welldone you like them. Personally, I leave them until the edges turn golden brown for a crispier cookie.
Notes
Oatmeal cookies don't spread as much as regular chocolate chip cookies, especially if they have a lot of oats, walnuts, and raisins. Don't add too many of these ingredients as they will stop the cookie from spreading.
Variations:
nuts—if you want to add nuts, like chopped toasted walnuts, replace half the raisins with nuts. You could also use pecans or almonds, or even peanuts!
chocolate chip—replace the raisins with the same volume of chocolate chips to make crispy oatmeal chocolate chip cookies
cranberry or cherry—replace the raisins with the same weight of dried cranberries or dried cherries.