Alaskan Laura Sampson’s mission when it comes to making oatmeal raisin cookies is simple — to create a recipe that yields a cookie that snaps when broken. Sampson, who blogs at Little House Big Alaska, told Mashed about this goal: "I have always loved a crispy oatmeal cookie." This is what sets her recipe apart from the many others out there, with the passionate cookie creator saying, "Most oatmeal raisin cookies seem to be puffy and fluffy. Not this one!" She reiterated about her cookie, "It snaps when you break it." In fact, according to Sampson, her cookie "almost has a granola bar feel to it." She adds that the cookie eats "as if it’s toasted."
So, if you are craving a cookie that is the opposite of soggy, Sampson is here for you. And for those of you who simply cannot wait to sink your teeth into a crunchy, crave-able cookie, the best news is that you likely already have the ingredients you need on hand, so you can get to baking without a trip to the market.
Gather the ingredients for these oatmeal raisin cookies
Get a batch of oatmeal raisin cookies up and running ASAP by simply gathering granulated sugar, brown sugar, unsalted butter, eggs, vanilla extract, all-purpose flour, rolled oats, baking powder, baking soda, salt — only if you are using unsalted butter — and raisins, with Sampson noting either golden or the good old-fashioned variety works equally well here.
You will also need a mixing bowl and a mixer. But Sampson assures home cooks who do not own an electric mixer, "You could hand mix the dough." She does have some advice for those who are going to put their backs into it, telling Mashed, "It’s a pretty heavy dough with all those oats, so be sure to use a sturdy wooden spoon." Sampson also adds, "Have fun!"
We are all going to have fun tasting these cookies — just a few steps until that dream becomes a reality.
Combine your ingredients for oatmeal raisin cookies in stages
Your first step to make these oatmeal raisin cookies will be to preheat the oven to 350 degrees Fahrenheit. Do a bit more cookie prep by lining two baking sheets with Silpats or parchment paper, and set them aside. Now, turn your attention to mixing together your sugars and butter. Sampson advises ensuring these ingredients are well creamed, which will take about three minutes.
Next, go ahead and add in the eggs one at a time, beating the mixture well after each addition. Ready for your next ingredient? Great — add in that vanilla.
Now, set this creamy combo aside for just a moment. We are going to work on combining the remaining ingredients in a separate bowl — the flour, oats, baking powder, baking soda, and salt — only if you are using unsalted butter, or else your cookies will be way too salty. Once well-combined, add the mixture to your mixer. Finally, add in your plump raisins. Your cookie dough is now ready for baking.
Get those oatmeal raisin cookies in the oven
You will use a small cookie scoop to make balls of oatmeal raisin cookie dough — Sampson recommends creating one-inch balls, spaced evenly apart on your lined baking sheet. She told Mashed, "You can make bigger cookies — they just need to bake longer." For your one-inch variety, Sampson suggests placing about 12 to a sheet and baking them for 12 to 14 minutes until the cookies are "thin and crispy."
You will repeat with the remaining dough until you have about four dozen cookies to enjoy.
Meanwhile, we asked Sampson if she had any tips for achieving the perfect, crispy cookie this recipe aims to yield. In other words, how do we ensure we don’t over- or under-cook these tasty little gems? Luckily, she admits, "Oh, well, I burnt a pan of these while recipe testing — it’s so easy to do it if you don’t set the timer." So, help us! How do home cooks avoid burning a batch?
Bake crisp, delicious oatmeal raisin cookies to perfection
Sampson offers this advice to keep burnt oatmeal raisin cookies from ruining your day: "My number one rule is set the timer for the minimum amount of time and see where they are." She adds, "Then, if you will be baking the cookies longer, set it again. Don’t assume you’ll remember them. I never do!"
She further shared with Mashed, "I also look to see if the cookies are still doughy-looking. For some cookies, that’s a good thing, but for these, you want them to be spread thin and lightly browned."
Once your yield gets that granola-bar look and feel, let the cookies rest on the baking sheet a few minutes before transferring them to a cooling rack. Then, you are obliged to taste them first before anyone else. You made them, after all.
Keep leftovers stored in a covered container to maintain your cookies’ crispiness. Sampson told us, "They will keep in a covered container for about four to five days." She adds, "They didn’t last that long around here, though!"
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup unsalted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1-½ cups all-purpose flour
- 3 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt, if using unsalted butter
- 1-½ cups raisins
- Preheat oven to 350 degrees Fahrenheit.
- Line two baking sheets with Silpats or parchment paper.
- Beat the sugars and the butter together until well creamed, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Beat in the vanilla extract.
- In a separate bowl, mix the flour, oats, baking powder, baking soda, and salt, if using. Add to the mixer.
- Pour in the raisins.
- Mix on low until well combined.
- Use a small cookie scoop to make 1-inch balls of dough.
- Place them on the prepared sheets, 12 to a sheet.
- Bake in the preheated oven until thin and crispy, about 12 to 14 minutes.
- Let rest on the baking sheet a few minutes before transferring to a cooling rack.
- Repeat with remaining dough.