Can you believe in all these years of food blogging I’ve never published an oatmeal raisin cookie recipe? You can all thank my dad for this recipe. This is his favorite cookie of all time. They’re sweet and chewy and oh so cinnamony. If you’re looking for perfect classic Oatmeal Raisin Cookies, you found them.
You will need to chill the dough for one hour so plan accordingly but I promise it’s worth it. The texture of these cookies is absolutely perfect thanks to one little teaspoon of molasses. You can’t taste it but it gives it that perfect chewiness that you want in an oatmeal raisin cookie.
My dad is truly an oatmeal raisin cookie connoisseur and this recipe got his stamp of approval. He couldn’t stop eating them! I hope you love these as much as we do.
Oatmeal Raisin Cookies
1 cup unsalted butter, at room temperature
1 cup dark brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp molasses
2 tsp vanilla extract
1.5 cups all-purpose flour
2 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
3 cups old fashioned rolled oats
1.5 cups raisins
- Beat butter for one minute until smooth. Cream together butter and sugars, about 2-3 minutes.
- Whisk egg, molasses, and vanilla together in a small bowl, then add to butter-sugar mixture. Mix on medium speed until combined. Measure flour, cinnamon, salt, and baking soda on top and mix well.
- Stir in oats and raisins, then cover dough and chill in the fridge for one hour.
- Preheat oven to 375 degrees Fahrenehit. Portion dough to about 30-36 good sized cookies and set about 2″ apart on baking sheets. Bake for 8-12 minutes or until the edges are brown but the centers are slightly wet. Remove from oven and let cool on the baking sheets for five minutes before removing to a cooling rack.
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