Oatmeal Raisin Cookies Recipe
Oats bring a nutty, chewy kick to the party, while raisins burst with juicy sweetness and a punch of grape flavor. Then, brown sugar steps in with its deep toffee vibe to give the cookies a whole new layer of yum!
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Servings: 30 Cookies
Calories: 92kcal
Ingredients
- 1 cup softened, unsalted butter, room temperature
- 1 cup packed dark or light brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 3 tsp pure vanilla extract
- 3 tsp dark or unsulfured molasses (no blackstrap)
- 1 ½ cups spooned and leveled all-purpose flour
- 1 tsp baking soda
- 1 ⅓ tsp ground cinnamon
- ½ tsp salt
- 3 ¼ cups whole rolled oats
- 1 ¼ cup raisins
- ⅔ cup walnuts toasted and chopped (optional)
Instructions
- Grab a handheld or electric mixer. Whisk these ingredients into the mixture and beat until smooth with each addition: soft butter and sugars (2 minutes, medium speed), eggs (1 minute, high), molasses, and vanilla (2 minutes, high). Set the bowl aside.
- Mix flour, cinnamon, baking soda, and salt in another bowl. Slowly add it to wet ingredients (from Step 1). Mix at low speed until combined. Toss in the raisins and oats (and walnuts) and beat evenly.
- Let the thick, sticky dough chill in the fridge for 30 minutes to an hour.
- Preheat your oven to 350°F. Line your baking sheets with silicone mats or parchment paper.
- Roll the dough into balls. Aim for 2 tablespoons of dough for each cookie. Space them on your prepared baking sheets (about 2 to 2.5 inches apart).
- Bake them for 12 to 14 minutes until tender brown on the edges but still soft in the middle.
- Let them cool on the baking sheet for 4 to 6 minutes before plopping them onto a wire rack to chill completely. Enjoy!
Notes
- You can use rolled oats or old-fashioned oats for a chewier cookie. Instant oats are not recommended as they absorb too much moisture and can dry the cookies.
- Soaking raisins in hot water for a few minutes can plump them up and make them extra juicy in the finished cookie. Be sure to drain them well before adding them to the dough.
- Don't be afraid to experiment with different spices! Cinnamon and nutmeg are classics, but try to add ginger, cloves, or cardamom for a twist.
- Freezing (up to 3 months): Portion cookie dough into balls and freeze them on a baking sheet. Then, transfer them to an airtight container. When you want to serve, bake them straight from frozen (+ 1-2 extra minutes to the baking time).
- For chewier cookies, bake for a shorter amount of time. Or let them bake for a few extra minutes if you prefer them to be crispier.
Nutrition
Calories: 92kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 75mg | Potassium: 52mg | Fiber: 1g | Sugar: 8g | Calcium: 10mg | Iron: 1mg
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