Best Oatmeal Raisin Cookie Recipe

This is the best oatmeal raisin cookie recipe for lovers of thin and crispy oatmeal raisin cookies. They are not the thick and chewy cookies that can sometimes taste doughy.

These cookies are packed with walnuts, raisins and brown sugar, with just a touch of cinnamon for a little extra spice.

If you like your oatmeal cookies thin but just a little chewier, try adding a cup of shredded coconut to the mix - the cookies will still be thin, but the coconut gives them a little extra moisture.

Either way, these oatmeal cookies will please everyone in your family and all your friends as well.

Best Oatmeal Raisin Cookie Recipe

2 1/2 cups rolled oats
1 cup all purpose flour
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 cup unsalted butter, softened
1 cup raisins
1 cup walnuts, chopped
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon

Preheat the oven to 350F. Grease cookie sheets with vegetable shortening or cooking spray and set them aside.

Use an electric mixer and cream together the softened butter, the brown sugar and the granulated sugar until fluffy and smooth. With the mixer on medium low speed, add the eggs, one at a time, and beat until they are well blended. Add the vanilla extract and mix for about 30 seconds.

Whisk together the all-purpose flour with the baking soda, kosher salt and cinnamon. Stir this mixture into the creamed sugar and butter with a wooden spoon. When all the ingredients are well combined, fold in the vanilla extract, raisins, chopped walnuts and the rolled oats. Stir until everything is well incorporated.

Drop tablespoons of dough on to the prepared cookie sheets, spacing them at least 2 inches apart. Bake in the preheated oven for 8 to 10 minutes. Remove the pans from the oven and allow the cookies to sit on the sheet pans until they are firm. Transfer the finished cookies to wire racks to cool completely.

Food For Thought - If you would like slightly chewier cookies, under bake them just a touch. The bottoms should be lightly browned, but still soft in the center. Don't allow them to sit on the sheet pans, but move them carefully to the wire racks.

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop