Soft & Chewy Oatmeal Raisin Cookies
Soft and chewy with that trademark homemade flavor, these are the best soft and chewy oatmeal raisin cookies.
Equipment
- Hand mixer
- Stand Mixer
- baking sheets
- silicone baking mats
- cookie scoop
- Cooling Rack
Ingredients
Wet Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup packed light or dark brown sugar
- ¼ cup granulated sugar
- 2 large eggs room temperature preferred
- 2 teaspoons pure vanilla extract
- 1 Tablespoon unsulphured or dark molasses do not use blackstrap; I prefer Grandma’s brand
Dry Ingredients
- 1 and ⅔ cups all-purpose flour spooned & leveled
- 1 teaspoon baking soda
- 1 and ½ teaspoons ground cinnamon
- ½ teaspoon salt
Mix-ins
- 3 cups old-fashioned whole rolled oats
- 1 cup raisins soaked in warm water for 10 minutes
- ½ cup chopped toasted walnuts optional
Instructions
Main Instructions
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened 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. Chill the dough for 30-60 minutes in the refrigerator.
- 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. 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.
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: 24gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 70mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg
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