The Ultimate Soft & Chewy Oatmeal Cookies
These are the ultimate oatmeal raisin cookies. Soft, chewy, and buttery with a hint of cinnamon and molasses. They are divine straight from the oven. You're going to want to make a double batch.
Print Recipe
Equipment
- Mixing bowls
- Hand or stand mixer
- Cookie Sheets
- Parchment paper
- Cookie Scoop
Ingredients
- 1 ⅔ cups all-purpose flour spooned & leveled
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp salt
- 1 cup 2 sticks unsalted butter, softened to room temperature
- 1 cup packed light or dark brown sugar
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 tbsp vanilla extract yes, tablespoon!
- 1 tbsp molasses do not use blackstrap; I prefer Grandma’s brand
- 3 cups old-fashioned whole rolled oats
- 1 cup raisins
Instructions
- In a medium bowl, whisk 1 ⅔ cups flour, 1 teaspoon baking soda, 1 ½ teaspoons cinnamon, and ½ teaspoon salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream 1 cup softened butter, 1 cup brown sugar and ¼ cup granulated sugar together on medium speed until smooth, about 2 minutes.
- Add 2 room temperature eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Add the 1 tablespoon vanilla and 1 tablespoon molasses and mix on high until combined.
- Add dry ingredients to the wet ingredients and mix on low until combined.
- Mix in the 3 cups oats and 1 cup raisins. Dough will be thick, yet very sticky. Chill the dough for at least 1 hour 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 350°F. Line two large baking sheets with parchment paper.
- Using a cookie scoop or tablespoon, scoop balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.
- Bake for 10-12 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Do not over bake. 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.
Notes
Oatmeal raisin cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well—up to three months. Unbaked cookie dough balls freeze well—up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here’s how to freeze cookie dough.
I use old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!
You can soak your raisins in warm water for 10 minutes before using (blot very well with a paper towel) to make them nice and plump for your cookies.
I use old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!
You can soak your raisins in warm water for 10 minutes before using (blot very well with a paper towel) to make them nice and plump for your cookies.
Servings: 24 cookies