Big, delicious, bakery-style Oatmeal Raisin Cookies that are soft yet chewy, loaded with plump raisins, warm spices & a touch of molasses.
Author: Alyssa
Serves: 24
Ingredients
¾ cup unsalted butter, softened to room temperature
1 cup light brown sugar, firmly packed
6 tablespoons granulated sugar
2 eggs
2 teaspoons vanilla extract
1 tablespoon + 1 teaspoon molasses*
2 cups all-purpose flour
3 cups rolled oats**
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon salt
1½ cups raisins
2 cups boiling water
Instructions
Preheat oven to 350* and line cookie sheets with a silicone baking mat or parchment paper, set aside
Place the raisins in a small bowl and pour boiling water on top. Immediately cover with plastic wrap to keep in the heat and set aside while you assemble the dough
In a mediums size bowl, mix together flour, oats, spices, baking soda, and salt, set aside
In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy
Add in the vanilla extract and 1 egg at a time until fully combined with the mixer on medium-low
With the mixer on medium-low, drizzle in the molasses until fully combined.
Scrape down the sides and prepare to add the dry ingredients
Add in the dry ingredients (the oat-flour mixture) in three separate additions, ensuring each is fully combined before adding the next
Strain the raisins to remove the water and using the back of a wooden spoon, lightly press down on the raisins to squeeze out as much of the water as you can***
Add the raisins to the cookie dough and gently combine with the mixer on low or by hand using a wooden spoon.
Using a 2-ounce scoop, place mounds of cookie dough onto the prepared baking sheets, allowing about 2 inches between each dough placement
Using the palm of your hand or the flat bottom of a glass, press down on the cookie dough mounds until they are about half their original size
Bake the cookies in the preheated oven for 15-17 minutes until golden brown
Once baked, let the cookies cool for an additional 1-2 minutes on the tray before transferring to a wire rack to cool completely
Cookies will keep in an airtight container at room temperature for 1 week or frozen for up to 3 months
Notes
* Be sure to use dark molasses but not blackstrap molasses. I prefer Grandma's molasses to cook with.
** Ensure the oats are Rolled Oats. These are not the same as Quick Oats and they are not Steel Cut Oats.
*** You don't want to add water to your cookies so removing as much excess water from the raisins prior to adding them to the cookie dough is extremely important
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/best-ever-oatmeal-raisin-cookies/