Thin and Crispy Oatmeal Raisin Cookies

Thin and Crispy Oatmeal Raisin Cookies I tried to combine recipes to come up with a cookie that tastes like Tate’s Bake Shop cookies. The published Tate’s recipe on YouTube does not taste like the cookies you buy in the store in the green bag. This is the closest I’ve come to simulating the oatmeal raisin flavor. This is not a thick cakey cookie but a thin, crisp, lighter version.


Original recipe yields 30 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 15 mins

    TOTAL : 30 mins

    SERVING : 30

    YIELD : 30 cookies

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

  • Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.

  • Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.

  • Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.

  • Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

Per Serving: 129 calories; protein 1.6g; carbohydrates 17.9g; fat 6g; cholesterol 20.4mg; sodium 135.4mg. Make sure you don’t overmix the cookie dough. I don’t use an electric mixer because it overmixes.