Oatmeal raisins crispy cookies. But what he really kept asking me for were his favorite cookies; Crispy Oatmeal Raisin Cookies. See, unlike me, hes not a huge fan of soft, chewy cookies. But hes a lover of crispy, crunchy cookies, and oatmeal raisin are his all time fav! I figured this request was the least I could do! Add raisins and mix just until combined.
You gotta make these beauties … oats, raisins, almonds, no refined sugar, exploding with flavor, MIRACULOUS!
I've been on the hunt for a copycat recipe of the Tate's oatmeal cookies.
While I found recipes for crunchy cookies, they weren't thin and crispy like Tate's.
You can cook Oatmeal raisins crispy cookies using 9 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Oatmeal raisins crispy cookies
- It's 1/2 cup of softened unsalted butter.
- It's 2/3 cup of brown sugar.
- Prepare 1 large of egg.
- You need 1/2 tsp of vanilla extract.
- You need 3/4 cup of all-purpose flour.
- It's 1/2 tsp of baking powder.
- It's 2/3 tsp of ground cinnamon.
- You need 1 1/2 cup of rolled oats.
- It's 1 cup of white raisins.
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 Crisp Oatmeal Raisin Cookies. In a large bowl, cream the shortening and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. I used this recipe as a base, but put the oatmeal in the food processor and ground it up fairly fine, and added tiny semi-sweet chocolate chips.
Oatmeal raisins crispy cookies step by step
- In a large bowl mix the butter, brown sugar, the egg yolk and the vanilla..
- In another bowl mix the flour, the baking powder and cinnamon together. Add to the 1st mixture.
- Beat the egg whites until hard peaks and add to the mixture. Stir in 3/4 of the raisins. Pre-heat oven to 130°C..
- Put it in the fridge for 30 minutes. Then make balls of the size of a teaspoon and flatten them. Put the rest of the raisins on top..
- Bake them until golden brown and let cool down before consuming..
In a large bowl, cream together the shortening, white sugar and brown sugar. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. If you are craving a softer, thicker cookie, try out my Oatmeal Raisin Cookies, or my Oatmeal Chocolate Chip Cookies, but if you want a chewy oatmeal cookie, stay with me, because these are the BEST! The thing about these cookies is while they are on the thin side, the edges are crispy and caramelly…but the inside is chewy and buttery.