Description
This perfectly chewy and flavorful Oatmeal Raisin cookie will win your heart even if you thought you only liked chocolate chip cookies—trust me!
Ingredients
Scale
- 1 cup butter, browned and then solidified again
- 1 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs*
- 1 Tablespoon pure vanilla extract (yes, Tablespoon!)
- 1 Tablespoon molasses (do not use blackstrap; I prefer Grandma’s brand)
- 1 and 1/2 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned whole rolled oats*
- 1 cup raisins
- optional: 1/2 cup chopped toasted walnuts
Instructions
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the solidified butter and both sugars together on medium speed until smooth, about 2 minutes.
- Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Add the vanilla and molasses and mix on high until combined. Set aside.
- In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined.
- Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky.
- Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
Notes
Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well—up to three months. Unbaked cookie dough balls freeze well—up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
*Oats: For these oatmeal raisin cookies, I use old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!