These crispy oatmeal raisin cookies are made from my grandmother’s recipe, made with buttermilk, raisins, and walnuts.
These oatmeal raisin cookies are a little airier and crispier than the usual kind, quite different than these thick oatmeal cookies and the opposite of these thick and chewy oatmeal cookies. The recipe comes from a family notebook, and they were actually labeled as “oatmeal cakes”.
I wouldn’t call them cakes, myself, but they are definitely a delicious, simple cookie, and really great with a strong cup of tea or coffee. They are mini-sized because I followed the directions that specifically said to “drop by teaspoonful, not heaped”. You can’t argue with that kind of precision.
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
- baking soda increases the pH of the dough, which reduces gluten formation and helps cookies spread more, which will also lead to more crisp texture
- using less flour compared to the amount of butter can lead to a thinner cookie that spreads more, thereby increasing the crispiness
- adding a little liquid to the cookie dough loosens the dough and encourages spread, which in turn leads to cookies that are more crispy
Remember that for any of these tricks to work, it’s important that you properly measure the baking ingredients when making the dough. A little less flour or a little more butter can really change the texture and lead to completely different results!
For a twist on the classic oatmeal raisin cookies, try these blueberry oatmeal cookies made with chunks of white chocolate!
Crispy oatmeal raisin cookies
- 115 grams (½ cup) unsalted butter softened
- 150 grams (¾ cup) granulated sugar
- 2 large eggs
- 20 mL (4 tsp) buttermilk
- 2.5 mL (½ tsp) baking soda
- 125 grams (1 cup) all-purpose flour
- 100 grams (1 cup) rolled oats (or large flake oats) also called old fashioned oats
- 5 mL (1 tsp) ground cinnamon
- 125 grams (1 cup) sultana raisins
- 12 walnuts chopped
- Preheat the oven to 175 ºC (350ºF) and line a couple of baking sheets with parchment.
- In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for about a minute or until properly blended and smooth, then add the eggs, one at a time, beating between each and scraping down the bowl as needed.
- Stir together the buttermilk and baking soda in a small cup and then add this to the mixer bowl, beating it in.
- In a medium bowl, whisk together the flour, oats, and the cinnamon. Add these dry ingredients to the mixer, on low, until the cookie dough is just starting to come together, then add in the raisins and walnuts.
- Drop the cookie dough by teaspoonful (not heaped) onto the prepared baking sheet and bake the cookies from 8 to 13 minutes, depending on how well done you like them. Personally, I leave them until the edges turn golden brown.
- Transfer the cookies to a wire rack to cool.
I do my best to bake with the finest ingredients. Stirling Creamery, a Canadian company, has provided the butter for this post.
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.