Crunchy Oatmeal Cookies

If you’re looking for the perfect cookie to dunk into milk – this. is. it.  If you don’t care for raisins & cinnamon, you can leave them out or replace with them chocolate chips.  My husband was complaining about my soft cookies (which I happen to love) so I found this recipe and tweaked it to be exactly what he was looking for.  Yes, he takes milk and cookies that seriously.

INGREDIENTS

• 1 cup all-purpose flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 3/4 sticks (14 tbsp) unsalted butter, room temp
• 1 cup granulated sugar
• 1/4 packed light brown sugar
• 1 large egg
• 1 tsp vanilla
• 2 1/2 cups old-fashioned rolled oats
• 3/4 cup raisins

HOW TO MAKE IT

• Preheat your oven to 350°F and adjust your rack to the middle position
• In a bowl, mix together your dry ingredients: flour, baking powder, baking soda, salt and cinnamon
• In your mixing bowl, beat together the butter and sugars until light and fluffy (about 1-2 minutes)
• Scrape down the sides of the bowl and add in the egg and vanilla and mix on medium-low speed until well incorporated
• Scrape down the sides of the bowl again and slowly add in the dry ingredients on low until just incorporated
• Gradually add in the oats and mix until well combined; 30 seconds – 1 minute
• Lastly, fold in the raisins and make sure you get all the way to the bottom of the bowl so none of the oats are left unincorporated
• Spoon 2 tbsp-sized balls of dough onto a parchment paper lined baking sheet – leaving at least 2 inches in between each cookie (they will spread quite a bit; I only put 8 on each sheet)
• Bake 1 sheet of cookies at a time for 13-16 minutes – you want the cookies to be golden brown and the center only very slightly soft
• If you let the cookies completely cool on the sheet they will be even crispier
• Resist all temptation to undercook these – they really are the perfect cookie to dip into milk!

Source: Recipe adapted from The Best of America’s Test Kitchen 2009