Description
Soft and chewy oatmeal raisin cookies that are perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 21/2 teaspoons pure vanilla extract
- 1 Tablespoon unsulphured or dark molasses
- 1 and 2/3 cups all-purpose flour (spooned & leveled)
- 11/2 teaspoon baking soda
- 1 and 1/21/2 teaspoons ground cinnamon
- 1/21/2 teaspoon salt
- 3 cups old-fashioned whole rolled oats
- 1 cup raisins
- optional: 1/2 cup chopped toasted walnuts
Instructions
- Scoop & Roll Dough: Start by scooping balls of dough with a cookie scoop, making sure they are about the size of a tablespoon. You want them rounded and not too flat. Rolling them evenly gives you those nice, soft centers later. If the dough feels too sticky, just pop it in the fridge for a bit.
- Prep the Baking Sheet: Line your baking sheet with parchment paper. This helps keep the cookies from sticking and also makes cleanup super easy. You should smell that buttery aroma wafting already, which is a good sign! Just be careful not to skip this step, or your cookies might end up stuck.
- Chill the Dough: Let the dough chill in the fridge for at least 30 minutes. You want it to firm up so your cookies hold their shape during baking. Plus, it helps the flavors meld together beautifully. Avoid skipping the chill time, or you might end up with overly flat cookies!
- Preheat & Bake Cookies: While the dough is chilling, preheat your oven. Once it is ready, bake the cookies for about 10-13 minutes. They should look golden around the edges but still soft in the middle. If you think they look underbaked, trust the timing! They will continue to set as they cool.
- Cool & Enjoy: After they come out of the oven, let your cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up a bit. You want to resist the urge to dig in right away, but that smell will make it tough! Patience pays off with that initial crunch.
Notes
- Storage Tips: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well for up to three months.
- Expert Tips: Soak raisins in warm water for 10 to 15 minutes for plumpness. Chill dough for at least 30 minutes to maintain thickness during baking. If the cookies spread more than desired, a longer chill time for the dough can help maintain their shape during baking. For moist cookies, use the recommended amount of brown sugar and monitor the baking time to avoid dryness. If your dough is too sticky, extend its time in the fridge to make it easier to handle when you are ready to bake.
- Reheating Instructions: To reheat, place cookies in a preheated oven at 350 degrees F for about 5 minutes until warm.
- Serving Suggestions: Pair cookies with a glass of milk. Serve warm with a scoop of vanilla ice cream. Add chopped nuts for extra crunch.
- Recipe Variations: Add chocolate chips for added sweetness. Substitute dried cranberries for a fruity twist. Omit nuts for a nut-free version.
- Ingredient Notes: Use unsalted butter for control over the cookie’s salt content. Brown sugar enhances moisture and sweetness. Old-fashioned rolled oats provide the best texture and chewiness.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg