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 cup butter, softened
- 3/4 cup packed brown sugar
- 2/3 cup sugar
- 1 egg
- 1 1/2 tsp vanilla
- 1 1/4 tsp flour
- 2 cup oats (quick or old-fashioned)
- 1 tsp cinnamon
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 – 1 1/2 cup raisins (If you don’t care for raisins, you can use chocolate chips instead)
- 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.
- Add the remaining dry ingredients and mix or stir by hand just until combined, being careful to not overmix.
- 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.