I am not sure why people don’t like oatmeal raisin cookies. I think they have so much flavor to them. I make these for my mother in law a lot because they are her favorite cookie and one of Jimmy’s favorite cookie too.

I love these cookies because they are so soft and bursting with flavor. I use dark brown sugar (domino’s makes the best dark brown sugar) and a little bit of molasses, oh and lots of vanilla extract too. These things make these cookies absolutely delicious. They are also a super soft cookie. They come out of the oven when they are just about done and they finish baking on the cookie sheet while cooling. So they will have the slightest hint of not being done, but they are done.

Make sure to place the dough in the refrigerator for 30 minutes. You need to do this to help the cookies keep their form while baking. You can also place in the freezer too if you want for 10-15 minutes. This step can’t be skipped.

Happy Baking ????

Billie

Ingredients

• 1 cup unsalted butter room temperature
• ⅓ cup sugar
• 1 cup brown sugar
• 2 large eggs room temperature
• 2 tsp vanilla extract
• 2 tbsp molasses
• 1 ¾ cup all purpose flour
• 3 ½ cup Oatmeal 
• 1 tsp baking soda
• 1 tsp salt
• ½ tsp baking powder
• 1 tsp cinnamon 
• 1 ½ cup of raisins 
• You may add chopped nuts if you wish the amount would be ½ cup and cut back the raisins to 1 cup

Directions

1. Soak the raisins in warm water for 5 minutes and then drain the raisins, set aside.
2. In a large mixing bowl, cream together butter, brown sugar and sugar, until light and fluffy, about 3 minutes.
3. Add eggs, vanilla and molasses, mix for 2 minutes, make sure to scrape down the sides of the bowl and make sure everything is incorporated.
4. Add flour, baking soda, salt, cinnamon and baking powder, mix until just about combined, make sure to scrape down the sides of the bowl.
5. Add oatmeal, mix until combined for about 1 minute.
6. Add raisins and mix until combined.
7. Cover bowl with plastic wrap and refrigerate for at least 30 minutes..
8. Preheat the oven to 350. Line cookie sheets with parchment paper. Using a 1 tbsp cookie scoop, scoop dough about 2” apart on prepared cookie sheets. Bake for 11 minutes. Once the cookie edges are brown, cookies are done. They will continue to bake on the cookie sheet. Let cookies cool for 10 minutes before removing from the tray to a cooling rack.

Tips & Recommendations

I usually soak the raisins while I am creaming the butter and sugar. If you are short on time you can stick the dough in the freezer for 10 minutes. You can also make the dough the day before, just take out the refrigerator 30 minutes before scooping and baking. You can scoop dough and freeze for 3 months. Frozen cookie dough will take about an extra minute of baking.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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