Best Chewy Oatmeal Raisin Cookies
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
12 mins
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Additional Time
1 hr 5 mins
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Total Time
1 hr 27 mins
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Servings
12
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Calories
124 kcal
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Course
Baked Goods
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Cuisine
American
Best Chewy Oatmeal Raisin Cookies
Description
The Best Chewy Oatmeal Raisin Cookies start by creaming softened butter with brown and granulated sugars until smooth. Eggs, vanilla extract, and molasses are incorporated to add moisture and richness. Dry ingredients – all-purpose flour, baking soda, ground cinnamon, and salt – are mixed separately then combined with the wet mixture. Rolled oats and raisins are folded in to provide texture and bursts of sweetness. Chilling the sticky dough for 30–60 minutes firms it up for easier shaping and better cookie structure during baking.
Baking the dough in 2-tablespoon balls spaced apart yields cookies that are chewy on the inside with slightly crisp edges. The combination of spices and molasses creates a warm, inviting flavor. These cookies make a classic snack or dessert that can be enjoyed fresh or stored for later.
Ingredients
- 1 cup unsalted butter 230g, softened
- 1 cup brown sugar 200g, packed, light or dark
- ¼ cup granulated sugar 50g
- 2 egg large
- 1 Tablespoon vanilla extract
- 1 Tablespoon molasses
- 1 and 1/2 cups 190g all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 1 ground cinnamon 1/2 teaspoon
- ½ teaspoon salt
- 3 cups rolled oats 240g, old-fashioned whole
- 1 cup raisin 140g
Instructions
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes.
- Add eggs and mix on high until combined well.
- Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined.
- Set aside.
- In a separate bowl, toss the flour, baking soda, cinnamon, and salt together.
- Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed.
- Dough will be very sticky and thick.
- Chill the dough for 30-60 minutes in the refrigerator - if freezing dough, go ahead and use my tips above for perfectly frozen cookie dough.
- Preheat oven to 350°F.
- Line two large baking sheets with parchment paper or silicone baking mats.
- Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.
- Bake for 11-13 minutes until slightly browned on the sides.
- The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack.
- Cookies will continue to set on wire rack - for best results, let them cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 124kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 67mg | 22% |
| Sodium | 427mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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