Video
Chewy Oatmeal Raisin Cookies
Soft and chewy, golden and caramelized oatmeal raisin cookies that are anything but bland! These buttery oatmeal cookies have a rich caramel-like flavor and a chewy texture that keeps for days.
Ingredients
- ½ cup (113g) unsalted butter, softened
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg at room temperature
- 1 teaspoon (5ml) molasses
- 1 teaspoon (5ml) pure vanilla extract
- 1 ¼ cups (125g) rolled oats
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (142g) all-purpose flour
- ¾ cup (90g) raisins
Instructions
- Combine butter with both sugars in a large bowl and mix with an electric hand mixer on medium speed until smooth and a bit fluffy. I usually mix by hand with a large wide rubber spatula using the "creaming" method, spreading the butter and sugar back and forth around the bowl until the mixture looks like fluffy wet sand.
- Mix in egg until well combined, then mix in molasses and vanilla.
- Add the oats with baking soda, cinnamon and salt and mix it in evenly. Add flour and fold it in until just combined, then fold in raisins.
- Place a piece of plastic wrap directly on the surface of the dough in the bowl and refrigerate for 1 hour.
- Preheat your oven to 375°For 350°F (see notes in EXPERT TIPS section above for preferences). Line two large cookie sheet with parchment paper.
- Use a 1 oz cookie scoop to portion dough and roll into smooth balls. Place them on prepared baking sheets spacing them 2 inches apart. Do not flatten dough balls. Bake at 375°F for 8-10 minutes or bake at 350°F for 9-11 minutes until golden around the edges and still slightly gooey in the center (they will set as they cool). Let cookies cool for 1 minute on the baking sheet and then transfer to a wire rack to cool completely.
