Oatmeal Raisin Cookies
Thick, soft, and chewy oatmeal raisin cookies made from scratch with old-fashioned rolled oats, warm cinnamon, brown sugar, and a touch of molasses. Bakery-style results in just 1 hour — including chill time.
Ingredients
Ingredients
- 1 cup 226g unsalted butter, softened to room temperature
- 1 cup 200g packed light or dark brown sugar
- ¼ cup 50g granulated sugar
- 2 large eggs at room temperature
- 2 tsp pure vanilla extract
- 1 tbsp unsulphured or dark molasses not blackstrap; Grandma’s brand recommended
- 1 ¾ cups 209g all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp salt
- 3 cups 255g old-fashioned rolled oats
- 1 cup 140g raisins
- Optional: ½ cup 64g chopped toasted walnuts
Instructions
Instructions
- Beat butter, brown sugar, and granulated sugar together on medium-high speed for 2–3 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and molasses until smooth.
- In a separate bowl, whisk flour, baking soda, cinnamon, and salt. Add to wet mixture and mix on low until just combined. Fold in oats, raisins, and walnuts.
- Cover dough and refrigerate for at least 30 minutes (up to 72 hours).
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop dough into 1.5-tablespoon balls and place 2 inches apart. Press a few extra raisins on top.
- Bake for 12–13 minutes until edges are set and golden but centers still look slightly underbaked. Cool on pan for 5 minutes, then transfer to a wire rack.