Description
Soft-baked oatmeal raisin cookies loaded with hearty oats, sweet raisins, and warm cinnamon. Thick, chewy, and just like grandma’s!
Ingredients
1 cup (230g) unsalted butter, softened
1 cup (200g) packed light or dark brown sugar
¼ cup (50g) granulated sugar
2 large eggs, room temperature
1 tbsp pure vanilla extract
1 tbsp molasses (optional)
1½ cups (190g) all-purpose flour
1 tsp baking soda
1½ tsp ground cinnamon
½ tsp salt
3 cups (240g) old-fashioned rolled oats
1 cup (150g) raisins
½ cup (65g) chopped walnuts (optional)
Instructions
Prep Raisins (Optional):
Soak raisins in warm water for 10 minutes, then drain and pat dry for extra plumpness.
Make Cookie Dough:
Cream softened butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs, vanilla, and molasses. Beat until smooth.
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
Gradually add dry ingredients to wet ingredients, mixing until combined.
Add Oats & Raisins:
Fold in oats, raisins, and walnuts (if using).
Cover and chill dough for at least 30 minutes for thicker cookies.
Bake Cookies:
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
Scoop 2-tablespoon-sized dough balls and place 2 inches apart.
Bake 12–14 minutes, until edges are golden and centers just set.
Cool & Serve:
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
For extra chewy texture, slightly underbake and let them finish setting while cooling.
Molasses adds rich flavor and depth—optional but recommended.
Store in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes - Chill Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
