Chewy Oatmeal Raisin (Print Version)
# Ingredients:
→ Moist Ingredients
01 -
1 stick of butter (226g), softened to room temp
02 -
1 cup (200g) packed light or dark brown sugar
03 -
1/4 cup (50g) white sugar
04 -
2 large eggs, brought to room temp
05 -
1 tablespoon of vanilla (the real stuff)
06 -
1 tablespoon (15ml) dark or unsulphured molasses (Grandma's brand works great)
→ Dry Mix
07 -
1 and 2/3 cups (209g) plain all-purpose flour
08 -
1 teaspoon baking soda
09 -
1 and 1/2 teaspoons cinnamon powder
10 -
1/2 teaspoon salt
11 -
3 cups (255g) whole, old-fashioned rolled oats
→ Extras
12 -
1 cup (140g) raisins that have been soaked in warm water and dried
13 -
1/2 cup (64g) toasted, chopped walnuts (optional)
# Instructions:
01 -
Grab an electric mixer (stand with paddle or handheld). Whip the butter with white and brown sugars on medium speed for 2 minutes till creamy. Add eggs, mix on high for 1 more minute until smooth, then stir in molasses and vanilla. Scrape the bowl as you go so it all gets mixed well.
02 -
Take another bowl and whisk together flour, salt, cinnamon, and baking soda. On low mixer speed, combine the dry ingredients into the wet mixture. Fold in oatmeal, softened raisins, and walnuts (if using). Dough will be dense and sticky.
03 -
Chill the dough in the fridge for 30-60 minutes (a full hour is best so cookies don’t spread too much). Left it in longer? Let it sit out for half an hour before baking.
04 -
Set your oven to 350°F (177°C). Lay parchment or silicone mats on two baking trays.
05 -
Scoop 2-tablespoon dough balls and pop them 2 inches apart on the lined trays. Bake for 12-14 minutes till edges are golden but centers still kinda soft. Let them cool for 5 minutes on trays before moving to a rack.
# Notes:
01 -
Store cookies in an airtight box at room temp for up to a week.
02 -
Freeze raw dough balls or baked cookies for 3 months.
03 -
Soak raisins for 10 minutes in warm water to make them plump up, then dry them.
04 -
It’s important to use room temp eggs if the butter is room temp, too.