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Soft and Chewy Oatmeal Raisin Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 61 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 26 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Soft and Chewy Oatmeal Raisin Cookies are a classic treat known for their perfect balance of sweetness, spice, and texture. Made with rolled oats, plump raisins, and a hint of cinnamon and molasses, these cookies are irresistibly tender yet chewy. They offer the nostalgic flavors of homemade baking with a delightful softness that melts in your mouth. Ideal for snack time or sharing with friends and family, this recipe yields a large batch of delicious cookies baked to golden perfection.

Ingredients

Wet Ingredients

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla paste
  • 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; Grandma’s brand preferred)

Dry Ingredients

  • 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt

Mix-ins

  • 3 cups (255g) old-fashioned whole rolled oats
  • 1 cup (140g) raisins
  • Optional: 1/2 cup (64g) chopped toasted walnuts

Instructions

  1. Cream Butter and Sugars: Using a hand mixer or stand mixer fitted with a paddle attachment, cream the softened butter with both the packed brown sugar and granulated sugar on medium speed until the mixture is smooth, about 3 minutes. This step incorporates air to help achieve a light texture.
  2. Add Eggs and Flavorings: Add the two large eggs to the creamed butter and sugar mixture and beat on high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl as necessary to ensure even mixing. Next, add the pure vanilla paste and molasses, and mix on high speed until incorporated.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until evenly combined. This ensures even distribution of leavening and spice.
  4. Mix Dry Ingredients with Wet: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. Avoid overmixing to keep the cookies tender.
  5. Incorporate Oats, Raisins, and Walnuts: Beat in the old-fashioned oats, raisins, and optional toasted walnuts on low speed. The dough will become thick and sticky. This mixture will provide the chewy texture and bursts of flavor.
  6. Chill the Dough: Refrigerate the cookie dough for 30 to 60 minutes, or up to 2 days. Chilling helps prevent excessive spreading during baking. If chill time exceeds 1 hour, allow the dough to sit at room temperature for 30 minutes before baking to make rolling easier.
  7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
  8. Form Cookies: Using a cookie scoop or spoon, roll approximately 2 tablespoons of dough per cookie into balls. Space the dough balls about 2 inches apart on the prepared baking sheets to allow for spreading.
  9. Bake Cookies: Bake the cookies for 12-14 minutes. They should be lightly browned on the edges but still look soft and slightly underbaked in the center.
  10. Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. This resting time lets the cookies set and firm up. Afterward, transfer the cookies to a wire rack to cool completely before serving or storing.

Notes

  • Use old-fashioned rolled oats for the best chewy texture; quick cooking oats will not provide the same structure.
  • Do not substitute blackstrap molasses for the dark or unsulphured molasses called for as it is too bitter.
  • Optional walnuts add a nice crunch and flavor but can be omitted or replaced with other nuts or seeds.
  • For best results, make sure the butter is softened to room temperature before creaming to achieve a smooth batter.
  • If you chill the dough longer than 1 hour, allow it to warm slightly before scooping to make shaping easier.
  • Cookie centers will remain soft after baking but will firm up as they cool.
  • Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.

Find it online: https://dishmelt.com/soft-and-chewy-oatmeal-raisin-cookies-recipe/