Full of delicious flavor and chewy with the perfect oat texture, these are a perfect oatmeal raisin cookie. Brown sugar and molasses combine with the spices to create a delicious flavor. They are sweet without being overly sweet. They are soft and chewy. They are the perfect combination of crispy on the outside, and soft and just a little bit gooey on the inside. And if you aren't a raisin fan, you can always sub in chocolate chips.
Are you a raisin fan? Or a raisin hater? I know. Raisins are a divisive food. I myself like raisins. I grew up eating them. My grandma would give me a sandwich bag with a trail mix made up of whatever she had on hand. Pretty much always those bags included raisins. I think growing up eating raisins made me a raisin fan.
Last summer while in Virginia, we made a large batch of oatmeal raisin cookies before going to the Eastern Shore. There were 10 of us headed out to the shore for a few about a week. These cookies were great addition to bring along. They may be cookies, but they aren't overly sweet, and with so much oatmeal, they make a snack that's a little more filling.
These cookies are full of delicious flavor and chewy with the perfect oat texture. Brown sugar and molasses combine with the spices to create a delicious flavor. They are sweet without being overly sweet. They are soft and chewy. They are the perfect combination of crispy on the outside, and soft and just a little bit gooey on the inside. And if you aren't a raisin fan, you can always sub in chocolate chips.
If you are looking for a chewy oatmeal raisin cookies recipe that melts in your mouth and has tons of flavor, look no further than this one right here!
¾ cup unsalted butter, at room temperature
1 cup light brown sugar, packed
1/3 cup granulated sugar
2 eggs
2 teaspoons vanilla
1 tablespoon molasses
2 cups all-purpose flour
3 cups rolled oats (not quick)
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
pinch of ground cloves
1½ cups raisins
2 cups boiling water
Preheat oven to 350. Line baking sheets with parchment. Set aside
Add raisins to a small bowl. Pour the boiling over the raisins. Cover with plastic wrap and set aside.
Combine flour, oats, soda, salt, and spices to a bowl. Set aside.
In the bowl of your mixer, add butter and sugar. Cream together 3 or 4 minutes until it becomes light and fluffy. Scrape the sides. Add the vanilla and eggs, adding one at time and beating between each addition. Mix in the molasses. Scrape down the sides. Add the dry ingredients. Mix until it just starts to come together.
Drain the water from the raisins, making sure to get rid of as much water as possible. I like to drain them, and then dab them with paper towels to help get rid of water. Add raisins to mixing bowl, and pulse mixer to mix the raisins, making sure not to over mix.
Place cookies on prepared baking sheet by the large spoonful, leaving about 2 inches of space between each cookie. Flatten slightly with the palm of you hand.
Bake for 15-17 minutes or until cookies just start to turn golden brown. Let cool on baking sheet 2-3 minutes before transferring to a cooling rack.
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