Soft and Chewy Oatmeal Raisin Cookies

 A Sally's Recipe

Ingredients

1 cup (230g) unsalted butter, softened to room temperature

1 cup (200g) packed light or dark brown sugar

1/4 cup (50g) granulated sugar

2 large eggs at room temperature 

1 Tablespoon pure vanilla extract (yes, Tablespoon!)

1 Tablespoon molasses

1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)

1 teaspoon baking soda

1 and 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

3 cups (240g) old-fashioned whole rolled oats*

1 cup (140g) raisins*

optional: 1/2 cup (64g) chopped toasted walnuts

Instructions

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the 1 cup softened butter and both sugars (1 c b. ¼ c w) together on medium speed until smooth, about 2 minutes. Add the 2 eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the 1 Tablespoon vanilla and molasses and mix on high until combined. Set aside.

In a separate bowl, toss the 1 ½ c flour, 1 teaspoon baking soda, 1 ½ teaspoon cinnamon, and ½  teaspoon salt together. Add to the wet ingredients and mix on low until combined. Beat in the 3 cups oats, r1 cup raisins, and ½ walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 12-13 minutes until lightly 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 to cool completely. The cookies will continue to “set” on the baking sheet during this time.

Notes

*Oats: For these oatmeal raisin cookies, I use old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!

*Raisins: Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) – this makes them nice and plump for your cookies.