Crispy Oatmeal Raisin Cookies

Wednesday, April 1, 2015

 Asian Family Recipes: Crispy Oatmeal Raisin Cookies
A little while ago my friend, Sukma made the thin and crispy version of the oatmeal cookies and shared it with us. We like it so much that I asked for the recipe and she kindly shared it with me. It is a nice change to the chewy ones we usually make. 

The ingredients:

Want to know what's behind the white board? Ta da:

Watching Kitchen Aid mixes the dough is very entertaining for a two years old but make sure he doesn't put his finger in.

So happy to finally get to work:
You can add chocolate chips or raisins. Since one of my boy like chocolate and the other like raisins I use both.

Next is the boys' favorite part: "the smash-down" although the original recipe says, "use your fingertips to gently press the dough". Clearly the boys or their mom do not follow recipe very well.

Ready to be baked
Homemade Oatmeal Raisin Cookies

The aftermath:
 Homemade Crispy Oatmeal Raisin Cookies

We eat them as snack, breakfast, lunch, or dinner. ;)
 Oatmeal Raisin Cookies Recipe

Crispy Oatmeal Raisin Cookies

Crispy Oatmeal Raisin Cookies
Yield: 2 dozens
prep time: 15 Mcook time: 20 Mtotal time: 35 M


  • 1 cup unbleached all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon table salt
  • 1 teaspoon baking powder
  • 14 Tablespoons or 1 ¾ sticks unsalted butter, softened
  • ¼ cup brown sugar
  • ½ cup sugar
  • 1 egg
  • 2 ¼ cups rolled oats
  • 1 cups raisins and/ or chocolate chips


How to cook Crispy Oatmeal Raisin Cookies

  1. In a standing mixer beat butter until creamy using pedal attachment. Add sugars; beat at medium speed until light fluffy, about 3 minutes. Beat in the egg and vanilla extract.
  2. In a separate bowl, mix flour, salt, and baking powder together, then stir them into the butter-sugar-egg mixture mix at low speed.
  3. Add the oats and raisins or chocolate chips and stir with a wooden spoon spatula.
  4. Heat oven to 350 degrees. Form dough {using cookie scoop or two spoons} into about 1 ½ inch balls, placing each dough round onto one of two parchment paper covered, large cookie sheets then gently press the dough with your fingertips.
  5. Bake until cookie edges turn golden brown, about 18 to 20 minutes. Let cool at least 30 minutes before serving.
  6. Enjoy!

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