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Crispy-Chewy Oatmeal Raisin Cookies
February 04, 2006

I always make cookies in 1/2 recipes. because my husband (a diabetic) and I happen to like fresh cookies. So I make enough for just a few days. I found the oats proportions to be fine I used "Silver Palate" Oats which are high quality (afterall, these are adult cookies). My hubby also has high cholesterol so I use a stick of regular "I Can't Believe It's Not Butter" instead. (In any recipe, I just omit any additional salt because, ICBINB unfortunately is pre-salted) I don't bother with the hand blender I just use a wooden spoon and a big bowl and break up the butter as I add more "wet" ingredients to the bowl. Even as I add the flour mixture if I have any leftover chunks of butter I try to flatten them with the wooden spoon on the sides of the bowl as I mix. Next time I'll try to lighten up on the Splenda blend by 1/4c as we found them a bit oversweet. When you have really good quality Oats, you want to taste them and not sugar. The texture was wonderfully chewy inside and slightly crisp outside.

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