Description
These masterfully engineered oatmeal raisin cookies strike the ideal balance between a soft, hydrated crumb and a substantial, chewy texture. By utilizing the historical creaming method and a touch of molasses, this recipe produces a deeply flavorful and structurally sound cookie that stays fresh for days.
Ingredients
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon unsulphured molasses
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins, soaked in warm water and blotted dry
- 1/2 cup chopped walnuts (optional)
Instructions
- In a stand mixer fitted with a paddle attachment, cream the softened butter, dark brown sugar, and granulated sugar on medium speed for exactly 3 minutes until pale and aerated.
- Add the eggs one at a time, mixing on high for 1 minute per egg until fully emulsified; scrape down the bowl and then incorporate the vanilla and molasses.
- In a separate bowl, whisk the flour, baking soda, cinnamon, and salt, then add to the wet ingredients, mixing on low speed just until the flour streaks disappear.
- Fold in the rolled oats, prepared raisins, and walnuts on low speed until evenly distributed.
- Cover the dough and refrigerate for 30 to 60 minutes to allow the oats to hydrate and the fats to solidify.
- Preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper.
- Scoop 2-tablespoon portions of dough onto the sheets, spacing them 2 inches apart, and bake for 12–14 minutes until the edges are lightly golden.
- Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Notes
To prevent the raisins from becoming tough or burnt, always soak them in warm water before adding them to your dough, making sure to dry them thoroughly so they don’t add excess surface moisture. Using a kitchen scale to measure your flour will ensure the cookies remain chewy rather than cakey, as even a small amount of extra flour can significantly alter the final texture. For the most consistent spread, ensure your baking sheets are completely cool before placing a new batch of dough on them.
- Prep Time: 15 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American