Soft & Chewy Oatmeal Raisin Cookies
Course:
Dessert
Ingredients
- 226 grams Butter (room temp)
- 200 grams Brown Sugar
- 50 grams Sugar
- 2 Egg (room temp)
- 2 teaspoons Vanilla Extract
- 15 millilitres Molasses (optional)
- 209 grams Plain Flour
- 1 teaspoon Baking Soda
- 11⁄2 teaspoon Cinnamon
- 1⁄2 teaspoons Salt
- 225 grams Oats
- 140 grams Raisins
- 64 grams Walnuts (optional)
Steps
- Large bowl: 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, about 2 minutes.
- Add the eggs and mix on high until combined, about 1 minute.
- 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 dry ingredients to the wet and mix on low until combined.
- Fold in the oats, raisins, and walnuts. 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 350°F (177°C).
- Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.
- Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked.
- 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.