Chewy Oatmeal Raisin Cookies: Simply the Best Homemade Treat
Indulge in the delightful charm of Oatmeal Raisin Cookies with their soft, chewy texture and sweet raisins. Perfect for nostalgic bakers!
Equipment
- Mixing bowl
- Baking Sheets
- Parchment Paper
- whisk
- Plastic wrap
Ingredients
For the Cookie Dough
- 1 cup unsalted butter (softened) Ensure it’s at room temperature for easy creaming.
- 1/4 cup granulated sugar Can be substituted with coconut sugar for deeper flavor.
- 1 cup brown sugar Opt for dark brown sugar for added richness.
- 2 large eggs Flax eggs can be used for a vegan alternative.
- 2 tsp vanilla extract Madagascar vanilla delivers the best results.
- 1 tbsp molasses Swap in dark syrup if needed.
- 1 2/3 cups all-purpose flour Use a gluten-free flour blend if needed.
- 1 tsp baking soda Acts as a leavening agent for perfect rise.
- 1/2 tsp salt Balances the sweetness of the other ingredients.
- 1 1/2 tsp ground cinnamon Freshly ground offers a bolder flavor.
For the Oatmeal Raisin Base
- 3 cups rolled oats (old-fashioned) Avoid quick oats for best results.
- 1 cup raisins Soak them in warm water beforehand.
- 1/2 cup chopped walnuts (optional) Feel free to omit for nut allergies.
Instructions
Baking Steps
- Start by gathering all your ingredients, ensuring that your butter is softened to room temperature for easier mixing.
- In a mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
- Incorporate the eggs one at a time, ensuring each is well blended before adding the next. Stir in the vanilla extract and molasses until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
- Gradually fold the dry mixture into the wet ingredients, mixing gently until just combined.
- Gently fold in the rolled oats, raisins, and walnuts, making sure everything is evenly distributed.
- Wrap the dough in plastic wrap and refrigerate for about 30 to 60 minutes.
- Preheat your oven to 350°F (175°C). Scoop the cookie dough onto baking sheets lined with parchment paper, spacing them apart. Bake for 12 to 14 minutes.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
For extra moist cookies, soak raisins in warm water before adding. Store cookies in an airtight container to retain moisture.