I’ve made many oatmeal raisin cookie recipes, but this one tops them all! This is pretty much your regular oatmeal raisin cookie recipe, but with a secret ingredient, molasses, bringing this old-fashioned cookie to new depths. I’m no food scientist, but it seems that the molasses not only deepens the caramelized flavor of these cookies, but also contributes more moisture to them, making them stay soft and chewy for much longer than your average cookies.
This recipe also suggests to soak the raisins for ten minutes in warm water and then blot them dry. This technique produces raisins that are plump and almost juicy inside when you bite into one. I was a little worried that the extra water (after drying) from soaking the raisins would make the cookies soggy, but this didn’t happen. As long as there’s no water falling off the raisins, they should be fine, if they feel a little damp (as mine did), that is okay.
The other key to soft and chewy cookies (besides the ingredients), is underbaking them just a tad, so that the edges are a light brown and the middles are still a little whitish and look underdone. They will solidify as they cool a few minutes on the hot baking sheets.
Thank you to Sally’s Baking Addiction blog for this recipe!
The Best Oatmeal Raisin Cookies
Yield: about 55 cookies using a generous tablespoon and a half cookie scoop (forgot to count actually, so this is a rough estimate)
- 1 cup (2 sticks) unsalted butter, room temperature
- scant 1 cup light or dark brown sugar (I used mostly light and a bit of dark)
- scant 1/4 cup (50g) granulated sugar
- 2 large eggs, room temperature
- 1 Tablespoon pure vanilla extract
- 1 Tablespoon molasses
- 1 1/2 cups (190g) unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- scant 1/2 teaspoon salt
- 3 cups (240g) old-fashioned rolled oats
- 3/4- 1 cup raisins, soaked in warm water for 10 minutes and then blotted as dry as possible
- 1/2 cup chopped toasted walnuts (optional), I chose not to use nuts this time
1. Take butter and eggs out to warm to room temperature about 30 to 45 minutes before baking depending on the temperature of your kitchen. Prepare raisins as stated above.
2. Mix together dry ingredients in medium bowl: flour, baking soda, cinnamon, and salt.
3. With an electric mixer, beat together the butter and sugars on medium speed in a large bowl until smooth. Add the eggs and mix on high until combined. Next, add the vanilla and molasses beating on high until fully incorporated.
4. Add the dry ingredients to the wet ingredients and beat on low until combined. Then beat in the oats, raisins, and walnuts if using on low speed. Dough will be thick and sticky. Chill the dough for 30-60 minutes (do full hour if you’re concerned dough will spread). You can also chill the dough for up to 2 days. If chilling for longer than 60 minutes, let sit for 30 minutes at room temperature to soften a bit before scooping into cookies.
5. Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicon baking mats.
6. Scoop dough with 1 1/2 TBP cookie scoop onto prepared pans, giving cookies enough space to spread. Bake for about 8-10 minutes depending on your oven and dough ball size, until very lightly browned on edges and still white and underbaked in the middle. Also rotate cookie sheets half way through, switching baking racks as well, to ensure even baking.
7. Let cookies cool for 2 minutes on sheet pans and then remove and place on wire rack to cool completely.
Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months.
Adapted from Sally’s Baking Addiction blog