Description
These Soft and Chewy Oatmeal Raisin Cookies are the perfect balance of tender and chewy textures with a warm cinnamon-spiced flavor. Made with rolled oats, plump raisins, and optional toasted walnuts, these cookies are deliciously moist thanks to the addition of molasses and brown sugar. Easy to prepare and baked to golden perfection, they make a classic treat everyone will love.
Ingredients
Scale
Wet Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 Tablespoon (15ml) unsulphured or dark molasses
Dry Ingredients
- 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Add-ins
- 3 cups (255g) old-fashioned whole rolled oats
- 1 cup (140g) raisins
- Optional: 1/2 cup (64g) chopped toasted walnuts
Instructions
- Cream Butter and Sugars: Using a hand mixer or a stand mixer fitted with a paddle attachment, cream together the softened butter, brown sugar, and granulated sugar on medium speed until smooth, about 3 minutes. This step ensures a light and fluffy base for the cookies.
- Add Eggs and Flavorings: Add the eggs and mix on high until combined, about 1 minute, scraping down the sides and bottom as needed. Then, add the vanilla extract and molasses, mixing on high until fully incorporated. Set the mixture aside.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures the leavening and spices are evenly distributed.
- Mix Dry and Wet Ingredients: Add the dry mixture to the wet ingredients and mix on low speed until combined. Then, beat in the rolled oats, raisins, and optional walnuts on low speed. The dough will be thick and sticky.
- Chill the Dough: Refrigerate the dough for 30 to 60 minutes to prevent spreading during baking. For longer chilling (up to 2 days), allow dough to sit at room temperature for at least 30 minutes before shaping.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Shape Cookies: Roll the dough into balls about 2 tablespoons each using a cookie scoop for ease, placing them 2 inches apart on the prepared baking sheets to allow space for spreading.
- Bake: Bake the cookies for 12 to 14 minutes until the edges are lightly browned but the centers still look soft and underbaked. This preserves the chewy texture.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. The cookies will continue to set during this time. Transfer them to a wire rack to cool completely before serving.
Notes
- Use unsulphured or dark molasses for the best flavor; avoid blackstrap molasses as it is too bitter.
- Old-fashioned rolled oats are preferred for texture; avoid instant oats.
- Chilling the dough helps reduce spreading and improves texture.
- Optional chopped toasted walnuts add a pleasant crunch and nutty flavor.
- Cookies will look very soft when done; they firm up as they cool.
