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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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*

Directions Step-By-Step

1
The dough will be thick and sticky. Chill the dough for 30-60 minutes in the refrigerator to help keep cookies from spreading.
2
Preheat oven to 350 F. Line large backing sheets with parchment paper. Set aside.
3
Take 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.
4
Bake 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.
6
Baked 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