Description
Deliciously chewy oatmeal raisin cookies packed with warm cinnamon, sweet raisins, and optional crunchy walnuts. These classic cookies are easy to make and perfect for any occasion, featuring a tender texture and rich flavor from molasses and brown sugar.
Ingredients
Scale
Wet Ingredients
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 tbsp unsulphured molasses (not blackstrap)
Dry Ingredients
- 1â…” cups (209g) all-purpose flour
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp salt
Additional Ingredients
- 3 cups (255g) old-fashioned rolled oats
- 1 cup (140g) raisins
- Optional: ½ cup (64g) chopped walnuts
Instructions
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar until smooth and well combined, about 2 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, followed by the vanilla extract and molasses. Continue beating on high speed until the mixture is fully combined and creamy.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt ensuring they are evenly combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until combined, being careful not to overmix.
- Fold in Oats, Raisins, and Walnuts: Using a spatula, fold in the rolled oats, raisins, and optional chopped walnuts. The dough will be thick and sticky.
- Chill the Dough: Refrigerate the dough for 30 to 60 minutes. This step helps prevent the cookies from spreading too much during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup and even baking.
- Portion the Dough: Roll the chilled dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, spacing each ball about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden brown and the centers still appear slightly underbaked.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough before baking helps keep the cookies from spreading too much and improves texture.
- You can substitute raisins with dried cranberries or chopped dates for a different flavor.
- For nut-free version, omit walnuts.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
