Oatmeal Raisin Cookies
These cookies are really, really good. You should make them. Even though they have raisins in them. I am *not* a fan of raisins, especially in cookies, but I developed this recipe for my husband. Oatmeal Raisin are his favorite cookies (and quite possibly my least favorite). But even I love these cookies. Do you like raisins in your cookies? What’s your favorite cookie?
This recipe makes 4 dozen cookies and I use a 1 1/2 tablespoon cookie scoop to scoop them onto the cookie sheet. For the photos above I had pressed the scoops into a heart cookie cutter for a Valentine’s Day gift. When the cookies come out of the oven, after around 10 minutes, they will still look a bit under done. Just a bit. This way, they stay nice and chewy once they cool. I let them cool on the sheet for a few minutes and then move them to a wire rack. And I use two sheets so I can always have a batch in the oven, makes it quicker to get through all those cookies!
If four dozen seems a bit much to you, I’ll let you know that they freeze wonderfully. Enjoy!
Oatmeal Raisin Cookies, soft and chewy, makes 4 dozen
- 1 cup butter at room temperature
- 1 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tbsp molasses
- 1 tbsp vanilla extract
- 1 1/2 cups all-purpose flour
- 3 cups oats (2 c large flake, 1 c rolled)
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
- 2 cups raisins (I used sultanas)
Preheat oven to 350 F. Line a baking sheet with silicone mat or parchment.
Cream together butter and sugars (I use a stand mixer)
Add eggs, molasses and vanilla extract and mix.
In a separate bowl, combine dry ingredients. Add to wet ingredients and mix to combine.
Mix in raisins.
Using a 1 ½ tablespoon scoop (or two spoons), scoop dough onto line baking sheet, 12 per sheet.
Flatten slightly, then bake for about 10 minutes, or until done.
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