These thin, crispy oatmeal cookies taste like those from Tate's Bake Shop. 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.
Ingredients
- all-purpose flour: 1 cup
- all-purpose flour: 1 Tbsp
- baking soda: 1 tsp
- baking powder: 0.75 tsp
- salt: 0.5 tsp
- ¾ sticks cold salted butter: 1 piece
- brown sugar: 0.5 cup
- white sugar: 0.5 cup
- egg: 1 piece
- vanilla extract: 1 tsp
- ground cinnamon: 1 tsp
- ground nutmeg: 0.5 tsp
- rolled oats: 2 cups
- raisins: 1 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
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Combine 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a large bowl. Set aside.
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Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown and white sugars; mix with a metal whisk or spoon until combined, about 45 seconds. Add egg, vanilla, cinnamon, and nutmeg; mix for 20 seconds. Pour in flour mixture and mix for 10 to 20 seconds. Fold in oats and raisins until incorporated, about 30 seconds.
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Roll dough into small balls, about 1 1/2-inches in diameter. Arrange balls 3 inches apart on the prepared baking sheets.
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Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.
