Soft & Chewy Oatmeal Raisin Cookies

linda hennessey

By
@goirish86

This is a super moist cookie! The soaking of the raisins and added brown sugar and molasses help to make this a soft and chewy cookie.


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Rating:
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Comments:
Serves:
Approx. 3 dozen cookies
Cook:
10 Min
Method:
Bake

Ingredients

MIX IN STAND MIXER ON MEDIUM FOR 2 MINUTES

1 c
butter, unsalted (room temperature)
1 c
brown sugar, lightly packed
1/4 c
granulated sugar

ADD AND MIX ON HIGH FOR 1 MINUTE

2 large
eggs (room temperature)

ADD AND MIX ON HIGH UNTIL COMBINED

1 Tbsp
vanilla extract (not a teaspoon)
1 Tbsp
molasses

IN SEPARATE BOWL, COMBINE DRY INGREDIENTS

1-1/2 c
all purpose flour
1 tsp
baking soda
1-1/2 tsp
ground cinnamon
1/2 tsp
salt

ADD DRY INGREDIENTS TO WET INGREDIENTS IN STAND MIXER

THEN BEAT IN OATS & RAISINS ON LOW

3 c
old-fashioned rolled oats
1 c
raisins*

Step-By-Step

1The dough will be thick and sticky. Chill the dough for 30-60 minutes in the refrigerator to help keep cookies from spreading.
2Preheat oven to 350 F. Line large backing sheets with parchment paper. Set aside.
3Take dough out of refrigerator and roll into balls of dough (about 1.5 T per cookie - I used a medium pampered chef scoop). Place about 2 inches apart on baking sheet.
4Bake for 10-12 minutes until very lightly browned on the sides. Note: The centers will look soft and almost undone. Remove pan from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool.
5*Soak raisins in warm water for 10 minutes, then drain and blot dry them. This will make the raisins moist and plump for your cookies.
6Baked cookies will stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well up to 3 months. Unbaked cookie dough balls freeze well up to 3 months. Bake frozen dough balls an extra minute with no need to thaw first.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Rice/Grains
Regional Style: American