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.

Cowboy Cookies

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 2 teaspoons baking soda

• 1 teaspoon cinnamon

• 3/4 teaspoon salt

• 1 cup (2 sticks) unsalted butter, at room temperature

• 1 cup (packed) brown sugar

• 3/4 cup sugar

• 2 eggs

• 2 teaspoons pure vanilla extract

• 2 cups rolled oats

• 2 cups chocolate chips (semisweet and/or milk chocolate)

• 1 1/2 cups sweetened shredded coconut

• 1 1/2 cups crushed cornflakes

• 1 cup chopped pecans

Instructions

• Position oven rack in center of oven and preheat to 350°F. Line cookie sheets with parchment paper. 

• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In a very large bowl, use an electric mixer to cream together butter and sugars. Beat at medium-high speed until light and fluffy. Scrape down sides, reduce speed to medium-low, and blend in eggs, one at a time. Add vanilla and beat until well incorporated.

• With mixer on low speed, blend in flour mixture until just combined. Use a large wooden spoon to stir in oats, chocolate chips, coconut, cornflakes, and pecans.

• Use a cookie scoop or large spoon to scoop mounds of dough (approximately 3 tablespoons per cookie) onto prepared cookie sheets, spacing about 2 inches apart. Bake for 12 to 15 minutes or until cookies are set and edges are beginning to turn golden brown. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely

Notes

For extra flavor and crunch from the pecans, I recommend toasting them by spreading them on a baking sheet and baking at 350°F for 7 to 10 minutes or until lightly browned, watching carefully.

Chewy Chocolate Chip Oatmeal Cookies

Chewy Chocolate Chip Oatmeal Cookies

Ingredients

1 cup butter, softened

1 cup packed light brown sugar

1/2 cup white sugar

2 eggs

2 teaspoons vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3 cups quick-cooking oats

1 cup chopped walnuts

1 cup semisweet chocolate chips

Directions

Preheat the oven to 325 degrees F (165 degrees C).

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth (3-4 minutes). Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.

Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Iced Oatmeal Cookies by Judy Neyts

Iced Oatmeal Cookies

(These are amazing by themselves, but would probably make great oatmeal pies.)

•   2 cups old-fashioned rolled oats

•   2 cups all purpose flour

•   1 tablespoon baking powder

•   ½ teaspoon baking soda

•   ½ teaspoon salt

•   2 teaspoons cinnamon

•   ½ teaspoon ground nutmeg

•   1 cup (2 sticks) butter, softened

•   1 cup light brown sugar

•   ½ cup sugar

•   2 large eggs

•   1 teaspoon vanilla extract

Glaze

•   2 cups confectioners sugar

•   3 tablespoons milk

INSTRUCTIONS

1  Preheat oven to 350 degrees. Spray baking sheets with cooking spray and set aside.

2  Place rolled oats in a food processor and pulse for about 10 seconds until coarse. **Don’t over grind.

3  Mix oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg.

4  Using an electric mixer, cream butter and sugars.

5  Add in eggs one at a time then vanilla extract.

6  Gradually add in flour mixture until combined.

7  Roll dough into 2 tablespoon size balls and place on baking sheet spacing about 2 inches apart. *I use a small cookie scoop.

8  Bake for 10-12 minutes until the bottoms begin to brown.

9  Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Glaze

1  Mix confectioners sugar and milk together in a medium bowl.

2  Quickly dip tops of cookies into glaze and let excess drip off.

3  Place back on wire rack until glaze sets.

4  Store cookies in an airtight container.

Recipe by Judy Neyts