Heart-Shaped Oatmeal Raisin Cookies Recipe
These heart-shaped oatmeal raisin cookies are soft, chewy, and perfect for Valentine's Day. Made with oats, brown sugar, molasses, and sweet sultanas, they're a fun homemade treat for parties, gifting, or sharing with someone special.
Servings: 48 cookies
Calories: 119kcal
Equipment
- KitchenAid Stand Mixer optional
Ingredients
- 1 cup butter at room temperature
- 1 cup granulated white sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tablespoon molasses not blackstrap
- 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
Instructions
- Preheat the to 350°F (180℃). Line a baking sheet with a silicone mat or parchment paper.
- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. (I use a stand mixer, you can also use a hand mixer.)
- Add eggs, molasses, and vanilla extract and mix.
- In a separate bowl, combine dry ingredients (oats, flour, baking powder, cinnamon, salt.). Add the dry ingredients to the wet ingredients and mix to combine.
- Add raisins and mix to combine.
- Use a 1½ tablespoon cookie scoop to portion the dough. This recipe makes about 4 dozen cookies.
- To make heart-shaped cookies, wet your hands so the dough doesn't stick. Flatten each scoop of dough into a circle and gently shape it into a heart. Or press it into a heart-shaped cookie cutter and then pull the cookie cutter up and away. Continue with the remaining dough.
- Arrange the cookies on the prepared baking sheets, leaving space between each cookie.
- Bake for about 10 minutes, or until the edges are lightly golden and the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
The cookies may look slightly underdone when they come out of the oven. This is normal and helps create a soft, chewy texture.
As the cookies cool on the baking sheet, they will continue to set. Wetting your hands before shaping helps prevent the dough from sticking. Large flake oats provide a heartier texture, while rolled oats help create a softer cookie. Store cookies in an airtight container at room temperature for up to 5 days.
As the cookies cool on the baking sheet, they will continue to set. Wetting your hands before shaping helps prevent the dough from sticking. Large flake oats provide a heartier texture, while rolled oats help create a softer cookie. Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
Serving: 1cookie | Calories: 119kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Fiber: 1g | Sugar: 8g
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