If there’s one thing I’ve learned about oatmeal cookies it’s that people are very loyal to one type or another – chewy or crunchy. And rarely do they cross over to the other side to enjoy the other kind. As for me, I really do enjoy both types, but if I had to choose just one, I’d go for for crunchy without hesitation.
When I was in high school, I spent a few summers working at my dad’s office. We’d take the train to and from downtown Chicago together each day. Our train ride home almost always included a snack that we’d pick up at the train station. One of my favorite snack choices for those rides home was a small bag of Famous Amos’ Miniature Oatmeal Raisin Cookies. I loved the crunchy texture and the taste.
This Oatmeal Raisin Cookie recipe comes close to those cookies in both taste and texture, without that mass-produced feeling. The cookies turn out crunchy but not crispy, with just a hint of chewiness in the center. They work well with my family, even though we are evenly divided on our chewy or crunchy preferences.
Oatmeal Raisin Cookies
- 1 1/2 c. butter, softened
- 3/4 c. packed brown sugar
- 2/3 c. sugar
- 1 egg
- 1 1/2 t. vanilla
- 1 1/4 c. flour
- 2 c. oats (quick or old-fashioned)
- 1 t. cinnamon
- 3/4 t. baking powder
- 3/4 t. baking soda
- 1/4 t. salt
- 1 – 1 1/2 c. raisins (If you don’t care for raisins, you can use chocolate chips instead)
1. In a mixing bowl, beat together the butter and sugars until fluffy and creamy. Add the egg and vanilla and beat another minute, until completely blended.
2. Add the remaining dry ingredients and mix or stir by hand just until combined, being careful to not overmix.
3. Roll tablespoons of dough into balls or use a cookie scoop. Place at least a 1/2 inch apart on baking sheets. Bake at 375 for 12-15 minutes, until lightly golden brown. Cool on a wire rack.
Which type of oatmeal cookie has your loyalty – crunchy or chewy? And just because I’m curious – raisins…yay or nay?