SOOOOOO, while I've cut down on my cookie consumption I still like to make a batch of these once in a while.

Oatmeal raisin cookies are perhaps my favorite flavor because of their chewy texture and low(er) butter content. Personally, a cookie is not a cookie unless there is a crackle game going on top. I have found that banging the cookie tray a couple times on the countertop at certain intervals helps with the cookie crackle. Without further adieu....

Tips & Tricks:

  • Even though the butter to flour and oatmeal ratio may seem off, don't be tempted to add more butter. It'll just become a pile of circular, but flat mush.
  • As noted before, manually banging the cookie tray on the countertop at certain intervals will help with the cookie crackling!


  • 6 tb butter, softened
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 190g all purpose flour
  • 100g oatmeal
  • 1/2 teaspoon salt
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1/3 cup raisins
  • 100g dark chocolate

The How-Tos:

  1. With a whisk, cream softened butter and brown sugar.
  2. Add the eggs and whisk well.
  3. Add vanilla extract.
  4. Mix the dry ingredients (including the oatmeal).
  5. Add the raisins and broken pieces of dark chocolate into the batter.
  6. Let the covered dough refrigerate for one hour, or put it in the freezer for 20-30 minutes.
  7. While the cookie dough is chilling, preheat your oven to 350 degrees F.
  8. Place the 12 cookies into the oven and at the 5 minute mark, take the trays out and bang them on the countertop (5 times, very hard). Put them back in the oven. Repeat the same step but now after every 3 minutes, until total baking time has reached 15-16 minutes, or whenever the cookies are fully cooked.
  9. Yay! Eat them warm.

-Emily xx