Oatmeal Raisin Cookies
There’s something undeniably comforting about the aroma of freshly baked cookies wafting through the kitchen, especially when those cookies are a timeless favorite like oatmeal raisin. This classic treat, with its chewy texture and delightful bursts of sweetness, gets an even richer flavor with a touch of molasses. The addition of molasses not only deepens the color but also adds a subtle, warm complexity that perfectly complements the cinnamon and nutmeg spices. Whether you’re a long-time oatmeal raisin aficionado or looking to try a new twist on an old favorite, this recipe promises to deliver cookies that are both nostalgic and irresistibly delicious.
Tools You’ll Need
- Cooling rack
- Mixing bowls
- Whisk
- Electric mixer or hand mixer
- Measuring cups and spoons
- Spatula
- Baking sheet
- Parchment paper
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 1/2 cups raisins
Instructions
PREHEAT the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
CREAM together the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes in a large bowl.
BEAT in the eggs one at a time, making sure each is fully incorporated before adding the next.
ADD the molasses and vanilla extract, and beat until combined.
WHISK together the flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl.
ADD the dry ingredients to the wet ingredients, gradually, mixing just until combined.
STIR in the oats and raisins by hand until evenly distributed.
DROP rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
BAKE in the preheated oven for 10-12 minutes, or until the edges are lightly browned and the centers are set.
COOL cookies on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Betty’s Pro Tips
- For chewier cookies, slightly underbake them and let them cool on the baking sheet.
- If you prefer plumper raisins, soak them in hot water for 10 minutes, then drain before adding to the dough.
