Soft Chewy Oatmeal Raisin Cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 cup (226g) unsalted butter, softened to room temperature
02 -
1 cup (200g) packed brown sugar (light or dark)
03 -
1/4 cup (50g) granulated sugar
04 -
2 large eggs, at room temperature
05 -
1 tablespoon pure vanilla extract
06 -
1 tablespoon (15ml) unsulphured or dark molasses (Grandma's brand recommended)
→ Dry Ingredients
07 -
1 and 2/3 cups (209g) all-purpose flour
08 -
1 teaspoon baking soda
09 -
1 and 1/2 teaspoons ground cinnamon
10 -
1/2 teaspoon salt
11 -
3 cups (255g) old-fashioned whole rolled oats
→ Mix-ins
12 -
1 cup (140g) raisins, plumped in warm water and well dried
13 -
1/2 cup (64g) chopped toasted walnuts (optional)
# Instructions:
01 -
Using a hand mixer or a stand mixer with paddle attachment, beat the softened butter with both brown and granulated sugars on medium speed until smooth and creamy, about 2 minutes. Add eggs and mix on high for 1 minute until well combined. Mix in vanilla and molasses until incorporated, scraping down the bowl as needed.
02 -
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Mix this into the wet ingredients on low speed, then gently beat in the oats, plumped raisins, and walnuts (if using) until combined. The dough will be thick and sticky.
03 -
Refrigerate the dough for 30-60 minutes (full hour recommended to prevent spreading). For longer chilling, let dough sit at room temperature for 30 minutes before baking.
04 -
Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone mats.
05 -
Roll dough into 2-tablespoon balls and place 2 inches apart on prepared baking sheets. Bake for 12-14 minutes until edges are lightly browned but centers still look soft. Let cool on baking sheet for 5 minutes before transferring to a wire rack.
# Notes:
01 -
Cookies stay fresh in an airtight container at room temperature for up to 1 week
02 -
Both baked cookies and unbaked dough balls can be frozen for up to 3 months
03 -
Soak raisins in warm water for 10 minutes and dry well before using for extra plump cookies
04 -
Using room temperature eggs is crucial when working with room temperature butter