There are two types of people in this world. Raisin haters and raisin lovers. I fall into the lover category. Besides chewy chocolate chip cookies, oatmeal raisin cookies are by far my favorite cookie. There’s something incredibly magical about their chewy texture, soft centers, plump raisins, and cinnamon flavor. Please tell me I’m not the only raisin lover!! (PS chewy chocolate chip cookies, you will ALWAYS have a place in my heart!
You will love these cookies!
- Moist and tender centers
- Slight crisp on the edges
- Sweetened with brown sugar
- Loaded with oats
- Studded with raisins
- Cinnamon spiced
- Buttery flavor, even with a little butter)
- 30 minute chill time
Let’s Talk chill time…
This may be the first time you have ever heard me say this but you must not over chill the dough!!! The oats absorb the liquid and they will not spread (still taste good, just they will be truffles) Never chill for more than 1 hour (30 minutes is ideal)
Since you have read this far, I will let you in on my secret… Molasses: Molasses is my secret ingredient! 1.5 scant Tablespoon enhances all the wonderful flavors of these buttery, cinnamon-sweet oatmeal raisin cookies. And helps limit spreading. This Can be reduced to 1 table spoon 🙂 also… I like to add chopped walnuts. Nuts are totally optional but highly recommended. These simple ingredients combine to make the best oatmeal raisin cookies!
- Cream butter + sugars: Use a hand or stand mixer to cream the softened butter with both sugars until smooth, about 2 minutes on medium speed.
- Add eggs, vanilla, + molasses: Add eggs, then mix on high for about 1 minute until incorporated. Add vanilla and molasses, mix until combined. it will look super rich and creamy
- Dry ingredients: Mix flour, baking soda, cinnamon, and salt together in a separate bowl. Pour this into the wet ingredients. Combine together on low.
- Add the extras: Beat in the oats and raisins on low speed. Dough will be thick and sticky.
- Chill: Refrigerate the cookie dough for 30-60 minutes. No more than that
- Roll: Roll cookie dough into balls and place on a lined baking sheet.
- Bake: Bake the cookies at 350°F (177°C) for 12-13 minutes until lightly browned. The cookies might look under-baked, but they will continue to set as they cool. This is the secret to a soft and chewy oatmeal raisin cookie!
- Note: This batter is super…tough… please take your time when mixing and rolling
We have read a lot! Now it is time for the video:
Oatmeal Raisin Cookie Dough is Sticky
The cookie dough needs to chill for about 30-60 minutes before baking. I don’t recommend keeping this cookie dough in the refrigerator for much longer because your cookies won’t spread. The oats will begin to absorb all of the moisture from the eggs, butter, and sugar and won’t expand as they bake. Sticky dough is good dough!
Now that you know everything let us get to the recipe! (once you try these you will wonder why you have not tried them before)
Crispy and chewy oatmeal cookies
Ingredients
- 3/4 cup unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs*
- 1 Tablespoon pure vanilla extract
- 1 1/4 Tablespoon molasses
- 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt or a large pinch
- 3 cups (240g) old-fashioned whole rolled oats* YES, three cups
- 3/4 cup (140g) raisins*
- optional: 1/2 cup (64g) chopped toasted walnuts recommended
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. Fold in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky and very TOUGH. 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. I recommend chilling only 30 minutes
- 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 12-13 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
Oats: For these oatmeal raisin cookies, I use old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!
Eggs: Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
Great recipe thanx numnum
Thank you Ghada 🙂
Mmm! What a healthy cookie and tasty cookie! My favorite! What do you think?