Description
Soft-baked oatmeal raisin cookies loaded with hearty oats, sweet raisins, and warm cinnamon. Thick, chewy, and just like grandma’s!
Ingredients
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1 cup (230g) unsalted butter, softened
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1 cup (200g) packed light or dark brown sugar
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¼ cup (50g) granulated sugar
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2 large eggs, room temperature
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1 tbsp pure vanilla extract
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1 tbsp molasses (optional)
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1½ cups (190g) all-purpose flour
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1 tsp baking soda
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1½ tsp ground cinnamon
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½ tsp salt
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3 cups (240g) old-fashioned rolled oats
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1 cup (150g) raisins
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½ cup (65g) chopped walnuts (optional)
Instructions
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Prep Raisins (Optional):
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Soak raisins in warm water for 10 minutes, then drain and pat dry for extra plumpness.
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Make Cookie Dough:
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Cream softened butter, brown sugar, and granulated sugar until light and fluffy.
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Add eggs, vanilla, and molasses. Beat until smooth.
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In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
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Gradually add dry ingredients to wet ingredients, mixing until combined.
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Add Oats & Raisins:
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Fold in oats, raisins, and walnuts (if using).
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Cover and chill dough for at least 30 minutes for thicker cookies.
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Bake Cookies:
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Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
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Scoop 2-tablespoon-sized dough balls and place 2 inches apart.
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Bake 12–14 minutes, until edges are golden and centers just set.
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Cool & Serve:
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Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
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Notes
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For extra chewy texture, slightly underbake and let them finish setting while cooling.
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Molasses adds rich flavor and depth—optional but recommended.
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Store in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes - Chill Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
