Oatmeal Raisin
On the sixth day of cookies I slaved and baked for thee, some oatmeal and chewy raisin cookies.
Wow, we are already halfway through our Twelve Cookies of Christmas! Our sixth cookie is an absolute holiday favorite in my household, the classic, Oatmeal Raisin. This chewy cookie is laced with the sweet taste of molasses and perfectly plump raisins to create one perfect cookie.
Oatmeal Raisin
1 cup unsalted butter, room temp.
1 cup packed light brown sugar
¼ cup granulated sugar
2 large eggs
1 Tablespoon vanilla extract
1 Tablespoon molasses
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon kosher salt
3 cups old-fashioned whole rolled oats
1 cup raisins
½ cup chopped toasted walnuts (optional)
Using a stand mixer fitted, cream the butter and both sugars together on medium speed until fluffy.
Add the eggs and mix on high until combined fully incorporated. Scrape down the sides and bottom of the bowl as needed.
Add the vanilla and molasses and mix on high until combined, set aside.
In a separate bowl, mix the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky.
Chill the dough for 60 minutes or overnight in the refrigerator . If chilling for overnight, allow the dough to sit at room temperature for at least 30 minutes before rolling and baking.
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
Roll dough into equal balls and place 2 inches apart on the baking sheets. Bake for 11-13 minutes or until very lightly browned on the sides. The centers will look very soft and undone.
Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. When cooled store in an airtight container.
*Notes:
I have a little trick up my sleeve for when I make these oatmeal cookies. If I can get my hands on these, I get a mixed bag of raisins instead of the standard purple raisin. The mixed bags have the standard raisins mixed with red and gold raisins. It adds variety and a depth of sweetness that your average raisin can’t achieve on its own.
If you like a crispier oatmeal cookie just bake the cookies for 13-15 minutes instead 11-13 minutes. The shorter time results in a soft and chewy cookie.