The best soft and chewy Oatmeal Raisin cookie recipe out there!
- 1 cup unsalted butter (room temperature)
- 1 cup packed light brown sugar
- 1/4 cup sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon molasses
- 1 1/2 cups all-purpose flour (spoon and level method)
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup raisins
- In a large bowl using hand or stand mixer, cream butter, sugar, and brown sugar on medium speed until smooth, about 2 minutes.
- Add eggs and mix on high until combined, about 1 minute.
- Scrape the side of the bowl as needed to combine ingredients, then add the vanilla and molasses and mix on high until combined.
- In a separate bowl, toss the four, baking soda, cinnamon, and salt (for this step, I sift all these ingredients together and it turns out great)!
- Add flour mixture to the wet ingredients and mix on low until combined.
- Mix in the oats and raisins on low speed. The dough should be thick and sticky.
- CHILL DOUGH for 45 minutes to 1 hour.
- Preheat oven to 350 degrees.
- Roll dough into 2-inch balls and place 2 inches apart on a cookie sheet lined with either parchment paper or silicone baking mats. (I prefer the baking mats)
- Bake for 12-13 minutes until light brown on the sides. The centers will be soft and the cookies will look undone in the centers. Let cool on the baking sheet for 5 minutes so the cookies can set a bit, then move to wire racks to cool completely.
- NOTE: If you are making cookies less than 2 inches, decrease baking time and keep an eye on them. 2-inch cookies at 13 minutes always works perfect for me.