Prep 10 mins
Cook 12 mins
From aspoonfulofsugar.net These are crispy crunchy buttery oatmeal cookies. I made them without raisins and they DIDN'T SPREAD even though made with butter. See tip below.
- 12 tablespoons unsalted butter, softened (175g)
- 3⁄4 cup firmly packed light brown sugar (160g)
- 2⁄3 cup granulated sugar (130g)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups rolled oats (170g)
- 1 1⁄4 cups all-purpose flour (160g)
- 3⁄4 teaspoon baking soda
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 1⁄2 cups raisins, if desired (200g)
- Preheat oven to 375°F/190°C/Gas Mark 5.
- Cream together; butter and sugars until light and fluffy.
- Add egg and vanilla extract; beat until well combined.
- In a small bowl combine oats, flour, soda, baking powder and salt.
- Mix into butter mixture until just combined.
- Stir in raisins if desired.
- Drop the dough by heaped tablespoons onto ungreased baking sheets, leaving a 2" gap between each mound.
- Tip: I used a dessert-spoon and made ovals rather than balls (quenelles, if we're being posh) as I heard that this caused the dough to spread less.
- Bake for 12-15 minutes until golden brown.
- Cool on sheet for at least a minute before transferring to a rack.
These were a bit weird, not in a bad way, perhaps I added too much baking powder but I felt like they had rice crispies all over them or something! they were good but not what I expected, I was looking for a chewier cookie
i made these cookies for my cousins birthday yesterday and they were by far the tastiest ive ever had! lightly crispy on the outside but chewy and soft inside..i made 16 jumbo ones instead of 32 regular and also included the raisins and drizzeled them with milk chocolate...they were a huge hit!!