Oatmeal Raisin Cookies - Soft and Chewy cookies with warming cinnamon, soft sweet raisins, and healthy oats. This recipe makes four dozen cookies and if they manage to last more than a day they freeze well. Shape them into hearts for your sweetie!
These cookies are really, really good. You should make them, even though they have raisins in them. Is that weird for me to say when I'm the one who created and offered you the recipe?
I am *not* a fan of raisins, especially in cookies, but I developed this recipe for my kids. Oatmeal Raisin Cookies are their favorite cookies (and quite possibly my least favorite). But even I love these cookies.
And I love them even more when I make them for myself and leave the pesky raisins out!
How to Make Heart Shaped Cookies
This recipe makes 4 dozen cookies when I use a 1 ½ 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 treat.
To do this I wet my hands so the dough didn't stick. Then I flattened each cookie into circles and then gently pushed them in heart shapes.
When the cookies come out of the oven after around 10 minutes they'll still look a bit underdone. Just a bit. This way, they stay nice and chewy once they cool.
I let them cool on the cookie sheet for a few minutes and then move them to a wire rack. I always use two cookie sheets when I make this recipe so that I can always have a batch in the oven. I fill the empty cookie sheet once it cooks. This 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. You could also try cutting the recipe in half - all the ingredient amounts make it pretty easy to half.
Oatmeal Raisin Cookies
- KitchenAid Stand Mixer optional
- 1 cup butter (at room temperature)
- 1 cup granulated white sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tablespoon molasses
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- 3 cups oats (I use 2 cups large flake oats and 1 cup rolled oats)
- 1 teaspoon baking powder
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- 2 cups raisins (I used sultanas, use your favorite raisin)
- Preheat the to 350°F (180℃). Line a baking sheet with a silicone mat or parchment paper.
- 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 the dry ingredients to the wet ingredients and mix to combine.Mix in raisins.
- Using a 1 ½ tablespoon scoop (or two spoons), scoop dough onto a lined baking sheet, 12 per sheet.
- Flatten slightly, then bake for about 10 minutes, or until done. They will look a bit underdone and slightly glossy.
Nutritional information is an estimate. Values vary based on products used.
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