Soft and Chewy Oatmeal Raisin Cookies Recipe

These Soft and Chewy Oatmeal Raisin Cookies are a classic treat that’s perfect for satisfying your sweet tooth. Packed with hearty oats, plump raisins, and warm spices, these cookies are sure to become a new favorite. The combination of brown sugar and molasses creates a wonderfully chewy texture and a hint of caramel flavor that complements the oats and raisins beautifully.

Ingredients

Here’s what you’ll need to make these Soft and Chewy Oatmeal Raisin Cookies:

• Unsalted butter: Softened to room temperature, adds richness and a tender texture.
• Brown sugar: Packed, adds moisture and a hint of molasses flavor.
• Granulated sugar: Adds sweetness and helps create a crisp exterior.
• Eggs: Room temperature, binds the ingredients together.
• Vanilla extract: Enhances the overall flavor.
• Molasses: Unsulphured or dark, adds a hint of caramel flavor and chewiness.
• All-purpose flour: The main dry ingredient, provides structure.
• Baking soda: Helps the cookies rise and become soft.
• Ground cinnamon: Adds warmth and a classic spice flavor.
• Salt: Enhances the overall flavor.
• Old-fashioned whole rolled oats: Provides a hearty and chewy texture.
• Raisins: Adds sweetness and a burst of flavor.
• Optional: Chopped toasted walnuts for added crunch and flavor.

How to Make Soft and Chewy Oatmeal Raisin Cookies

Step 1: Cream Butter and Sugars

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand mixer or a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, about 2 minutes.

Step 2: Add Eggs and Flavorings

Add the eggs and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla extract and molasses, and beat on high speed until combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

Step 4: Add Dry Ingredients to Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Beat in the oats, raisins, and walnuts (if using) on low speed. The dough will be thick and sticky.

Step 5: Chill the Dough

Chill the dough in the refrigerator for 30-60 minutes to prevent the cookies from spreading too much during baking. If chilling for longer (up to 2 days), allow the dough to sit at room temperature for at least 30 minutes before rolling and baking.

Step 6: Bake

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.

Roll balls of dough (about 2 tablespoons per cookie) and place them 2 inches apart on the prepared baking sheets. Bake for 12-14 minutes, or until lightly browned on the sides. The centers will look very soft.

Step 7: Cool and Serve

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will continue to set as they cool.

How to Serve

• Classic Treat: Enjoy these Soft and Chewy Oatmeal Raisin Cookies with a glass of milk or a cup of coffee or tea.
• Lunchbox Snack: Pack them in lunchboxes for a sweet and satisfying treat.
• Gift Idea: Package them in a decorative tin or box for a thoughtful homemade gift.

Make Ahead and Storage

Storing Leftovers

Cookies stay fresh covered at room temperature for up to 1 week.

Freezing

Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls also freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

FAQs

Can I use quick-cooking oats instead of old-fashioned oats?

While you can use quick-cooking oats, old-fashioned oats are recommended for a chewier texture.

Can I omit the raisins?

Yes, you can omit the raisins or substitute them with other dried fruits, such as cranberries or chopped apricots.

Can I make these cookies without molasses?

Yes, you can omit the molasses, but the cookies will have a slightly less chewy texture and a less pronounced caramel flavor.

How can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free 1-to-1 baking flour blend.

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