Thin and Chewy Oatmeal Raisin Cookies
These cookies are thin and chewy, offering a delightful contrast of crisp edges and a soft chewy center. The combination of rolled oats and sweet raisins surely will bring back childhood memories.
Ingredients
- ½ cup butter – cut into 1 tablespoon squares 115 grams or 1 stick
- ½ cup brown sugar 100 grams
- ¼ cup white sugar 50 grams
- 1 egg large
- 3/4 cup all-purpose flour 85 grams
- 1 cup rolled oats 80 grams - old fashioned rolled oat is a must if you want thin cookies. Use quick oats and you will get a thicker cookie
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp vanilla extract
- ½ cup raisins 130 grams
Instructions
- Preheat the oven to 375 ℉ and line a cookie sheet with parchment paper.
- In the bowl of a stand mixer with the paddle attachment or with an electric hand mixer, beat all ingredients together until well mixed, occasionally scraping the bowl.
- Chill the dough for at least 30 minutes in the refrigerator to prevent excessive spreading.
- With an ice cream or cookie scoop, scoop the cookie dough and place them 2 inches apart on the prepared sheet. For small 1 oz scoops, bake for 12 minutes or until the edges of the cookie are golden brown and the centers are still soft. Bake for 2 - 3 minutes more if you prefer crispier cookies. Being careful that your cookies don’t burn since they are very thin.
- Remove the pan from the oven and let the cookies rest in the pan until completely cooled. Enjoy!!
Video
Notes
For thicker cookies: Using quick-cooking oats and adding 1/4 cup more all-purpose flour will yield thicker, softer cookies.