I love that these are simple, old-fashioned oatmeal raisin cookies! They’re rich and chewy from the brown sugar and molasses, and packed with lots of oats and raisins. The dough needs to be chilled, so make sure you account for the time before you start baking. I served these the following day and they were still soft and chewy!
Chill the dough for 60 minutes in the fridge. The warmer the dough, the more the cookies will spread. Preheat your oven to 350 degrees while the dough chills.
1 cup unsalted butter, softened to room temperature
1 cup packed light or dark brown sugar
1/4 cup granulated sugar
2 large eggs; room temperature
1 Tablespoon vanilla extract
1 Tablespoon molasses
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 cup raisins*
1/2 cup chopped toasted walnuts (optional)
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add the wet ingredients into the dry mixture and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 60 minutes in the refrigerator. If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on 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.
Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months. Bake frozen cookie dough balls for an extra minute– do not thaw.
Recipe from: Sally’s Baking Addiction