Thin and Crispy Oatmeal Raisin Cookies

Recipe View 5 mins 1. Gather all of your ingredients and prepare your workspace. (5 minutes)

Recipe View 5 mins 2. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and even baking. (5 minutes)

Recipe View 5 mins 3. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures even distribution of the leavening agents. Set aside. (5 minutes)

Recipe View 2 hrs 4. Place the cold butter in a microwave-safe bowl and heat in short bursts (20-30 seconds total) until softened but not melted. The butter should be pliable but still cool. Add the brown sugar and granulated sugar. Using a metal whisk or spoon, mix until well combined and creamy (about 45 seconds). Beat in the egg, vanilla extract, cinnamon, and nutmeg until the mixture is light and fluffy (about 20 seconds). Gradually add the flour mixture, mixing until just combined (10-20 seconds). Be careful not to overmix.

Recipe View 30 mins 5. Gently fold in the rolled oats and raisins until evenly distributed throughout the dough (about 30 seconds).

Recipe View 5 mins 6. Scoop or roll the dough into small balls, about 1 1/2 inches in diameter. Arrange the dough balls on the prepared baking sheets, leaving about 3 inches between each cookie to allow for spreading.

Recipe View 15 mins 7. Bake in the preheated oven for 13-15 minutes, or until the edges are crisp and golden brown and the tops are lightly browned. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.