Soft & Chewy Oatmeal Raisin Cookies
Deliciously soft and chewy oatmeal raisin cookies that your family will love.
Equipment
- Hand mixer or Stand mixer
- Mixing Bowls
- baking sheets
- Silicone baking mats or Parchment paper
- cookie scoop
- Cooling Rack
Ingredients
Base Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon molasses unsulphured or dark
- 1 and ⅔ cups all-purpose flour spooned & leveled
- 1 teaspoon baking soda
- 1 and ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 3 cups whole rolled oats old-fashioned
- 1 cup raisins
- ½ cup chopped toasted walnuts optional
Instructions
Preparation
- Cream the softened butter and both sugars together until smooth, about 2 minutes. Add eggs and mix until combined.
- Add the vanilla and molasses and mix until combined. Set aside.
- In a separate bowl, whisk flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix until combined.
- Beat in the oats, raisins, and walnuts (if using) on low speed. Chill the dough for 30-60 minutes.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Roll balls of dough, about 2 tablespoons per cookie, and place 2 inches apart on the baking sheets.
- Bake for 12-14 minutes until lightly browned. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
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.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 15mgIron: 0.5mg
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