How To Make Soft and Chewy Oatmeal Raisin Cookies
You can never go wrong with these Oatmeal Raisin Cookies, which offer a soft and chewy treat, spiced with vanilla, cinnamon, brown sugar, and raisins!
Serves:
Ingredients
- 1cupbutter,unsalted, softened to room temperature
- 1cuplight brown sugar,or dark brown sugar, packed
- ¼cupgranulated sugar
- 2large eggs
- 1tbsppure vanilla extract
- 1tbspmolasses
- 1½cupsall-purpose flour,spoon and leveled
- 1tspbaking soda
- 1½tspcinnamon,ground
- ½tspsalt
- 3cupsold-fashioned whole rolled oats
- 1cupraisins
- ½cupwalnuts,chopped, toasted, optional
Instructions
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Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the softened butter and both sugars together on medium speed for about 2 minutes until smooth.
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Add the eggs and mix on high for about 1 minute until combined.
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Scrape down the sides and bottom of the bowl as needed.
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Add the vanilla and molasses and mix on high until combined.
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Set aside.
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In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together.
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Add to the wet ingredients and mix on low until combined.
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Beat in the oats, raisins, and walnuts, if using, on low speed. The dough will be thick, yet very sticky.
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Chill the dough for 30 to 60 minutes in the refrigerator (do the full 1 hour to avoid the cookies from spreading too much).
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If chilling for longer (for up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
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Preheat oven to 350 degrees F.
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Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
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Roll the balls of dough (about 2 tablespoons of dough per cookie) and place 2-inches apart on the baking sheets.
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Use a cookie scoop since the dough can be sticky.
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Bake for 12 to 14 minutes until lightly browned on the sides. The centers will look very soft and under-baked.
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Remove from the oven and let cool on the 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.
Recipe Notes
- Make-Ahead and Freezing Instructions: The cookies stay fresh covered at room temperature for up to 1 week. The baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake the frozen cookie dough balls for an extra 1 minute, no need to thaw.
- Oats: For these oatmeal raisin cookies, use old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!
- Eggs: Room temperature eggs preferred. A good rule of thumb is to always use room-temperature eggs when using room-temperature butter.
- Raisins: Soak the raisins in warm water for 10 minutes before using (blot very well to dry them). This makes them nice and plump for the cookies.
Nutrition
- Calories: 4642.77kcal
- Fat: 214.00g
- Saturated Fat: 122.91g
- Trans Fat: 7.48g
- Monounsaturated Fat: 56.56g
- Polyunsaturated Fat: 16.12g
- Carbohydrates: 635.40g
- Fiber: 35.19g
- Sugar: 298.34g
- Protein: 71.83g
- Cholesterol: 860.05mg
- Sodium: 2648.87mg
- Calcium: 531.11mg
- Potassium: 2885.67mg
- Iron: 26.81mg
- Vitamin A: 1713.29µg
- Vitamin C: 3.51mg
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