Oatmeal Raisin Cookies
These classic oatmeal raisin cookies bake up with chewy golden edges, tender cinnamon centers, and plump raisins. Brown sugar and dark molasses provide deep flavor and rich moisture in every bite.
Equipment
- Electric Mixer
- Baking Sheets
- Silicone Baking Mats or Parchment Paper
- Cookie Scoop
- Cooling Rack
Ingredients
- 1 cup unsalted butter softened to room temperature (16 Tbsp; 226g)
- 1 cup packed light or dark brown sugar 200g
- 1/4 cup granulated sugar 50g
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 Tablespoon unsulphured or dark molasses 15ml; do not use blackstrap; I prefer Grandma’s brand
- 1 and 2/3 cups all-purpose flour spooned & leveled (209g)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned whole rolled oats 255g
- 1 cup raisins 140g
- 1/2 cup chopped toasted walnuts optional (64g)
Instructions
- Beat the softened butter with the brown sugar and granulated sugar on medium speed for about 3 minutes, then add the eggs and mix on high for about 1 minute. Scrape the bowl, then beat in the vanilla and molasses until the mixture looks smooth, glossy, and creamy.
- Whisk the flour, baking soda, cinnamon, and salt in a separate bowl, then mix the dry ingredients into the butter mixture on low speed just until no dry streaks remain. Fold in the oats, raisins, and walnuts if using on low speed, and expect a thick, very sticky dough.
- Chill the dough in the refrigerator for 30 to 60 minutes, using the full hour when you want to limit spreading. The chilled dough should feel firmer and easier to portion without adding extra flour.
- Heat the oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats. Cool baking sheets help the dough begin baking at the right pace instead of melting too quickly.
- Portion about 2 tablespoons of dough for each cookie, roll into balls, and arrange them 2 inches apart on the prepared sheets. A cookie scoop keeps the portions even and makes the sticky dough much easier to handle.
- Bake for 12 to 14 minutes, then leave the cookies on the baking sheets for 5 minutes before moving them to a wire rack. Pull the pans when the sides are lightly browned with a golden ring at the base and the centers still look very soft, because they finish setting on the warm sheet.
Notes
Raisin prep: Plump the raisins in warm water for 10 minutes, then blot them dry thoroughly so they do not add excess moisture to the dough.
Doneness cue: Pull the baking sheets when the edges show a golden ring and the centers appear very soft. Leaving them on the warm sheet for 5 minutes allows them to finish setting with a tender chew.
Storage: Keep cooled cookies in an airtight container at room temperature. Storing a slice of plain sandwich bread inside the container helps maintain their soft texture.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.