I made these in celebration of National Oatmeal Raisin day on March 19. I took them into work to pass out to our hard working customer service reps who know all about my baking. Word spreads quickly that I baked cookies. This is a great recipe that I got from Sally's Baking Addiction. The addition of molasses makes these cookies extremely tasty! These are debatably my favorite cookies I've made. They are the perfect mix of sweet, chewy, and satisfying.
Ingredients:
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
1 tablespoon molasses
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 cup raisins, soaked in warm water for 10 minutes, then patted dry
Preparation:
1. Using a mixer, cream the butter, white and brown sugars together on medium speed until the batter is a smooth and consistent texture, about 2 minutes.
2. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
3. Add the vanilla and molasses and mix on high until combined. Set aside.
4. In a separate bowl, sift together the flour, baking soda, cinnamon, and salt.
5. Gradually add the dry mixture to the wet ingredients and mix on low until combined.
6. Beat in the oats and raisins on low speed.
7. Chill the dough for an hour in the refrigerator.
8. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or silicone baking mats.
9. Roll balls of dough and place on prepared baking sheets. Bake for 10 minutes until very lightly browned on the sides. The cookies will look under-baked, but will set as they cool. Let cookies cool on baking sheets for 5 minutes before removing to cool. Store in an airtight container.
Ingredients:
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
1 tablespoon molasses
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 cup raisins, soaked in warm water for 10 minutes, then patted dry
Preparation:
1. Using a mixer, cream the butter, white and brown sugars together on medium speed until the batter is a smooth and consistent texture, about 2 minutes.
2. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
3. Add the vanilla and molasses and mix on high until combined. Set aside.
4. In a separate bowl, sift together the flour, baking soda, cinnamon, and salt.
5. Gradually add the dry mixture to the wet ingredients and mix on low until combined.
6. Beat in the oats and raisins on low speed.
7. Chill the dough for an hour in the refrigerator.
8. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or silicone baking mats.
9. Roll balls of dough and place on prepared baking sheets. Bake for 10 minutes until very lightly browned on the sides. The cookies will look under-baked, but will set as they cool. Let cookies cool on baking sheets for 5 minutes before removing to cool. Store in an airtight container.