These Soft and Chewy Oatmeal Raisin Cookies are better than grandma’s oatmeal cookies – they’re sweetened with molasses and made with juicy raisins for an extra chewy cookie!
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Friends, you have officially hit the oatmeal cookie jackpot today. The search for the ultimate soft and chewy oatmeal cookies is over – these Soft and Chewy Oatmeal Raisin Cookies are IT…and they are GOOD!! I’ve made so many different oatmeal cookies in my time as a home cook and baker and I can officially say these ones are the BEST!
What truly makes these Soft and Chewy Oatmeal Raisin Cookies the best is the added molasses – and it’s not much, only 1 tablespoons in the whole recipe – but between the molasses and dark brown sugar, these cookies have the most gorgeous dark colour and the BEST moist and chewy texture you’ll ever try in an oatmeal cookie!
And the best part? This is SUCH a basic recipe – just a simple dough made from butter and sugar like any other cookie – but with a few special additions and a little bit of technique, you’ll soon have a kitchen full of the BEST Soft and Chewy Oatmeal Cookies you’ll ever get your cookie-loving hands on!
Looking for more delicious sweets? Check out all my favourite sweet recipes HERE!
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I hope you love these Soft and Chewy Oatmeal Raisin Cookies as much as we do! Let me know in the comments below, what’s your favourite kind of cookie? I’d love to know!!
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Soft and Chewy Oatmeal Raisin Cookies
These Soft and Chewy Oatmeal Raisin Cookies are better than grandma's oatmeal cookies - they're sweetened with molasses for an extra chewy cookie!
- 2/3 cup unsalted butter, slightly softened
- 1 cup dark brown sugar
- 1 tablespoon molasses
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- a pinch of ground ginger
- 1 3/4 cup rolled oats
- 1 1/2 cups raisins
Preheat your oven to 375 degrees Fahrenheit. Prepare baking sheets by lining them with parchment paper. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter until smooth. Butter that's been out of the fridge for about half an hour works best for this recipe. If it's too soft and the cookies will spread too much.
Add the brown sugar and continue mixing on high speed until the butter is mixed in well.
Add the molasses, egg, and vanilla, and mix until smooth. Be sure to scrape down the sides of the bowl to ensure everything is combined.
Add the flour, baking powder and baking soda, salt, cinnamon, nutmeg, cloves, ginger, oats and raisins.
Mix on low speed just until the flour disappears and everything is well combined.
Roll the dough into balls just larger than a tablespoon. Press each ball down onto the baking sheets to form a cookie shape, leaving enough room between the cookies for them to spread slightly.
Bake at 375 degrees for about 9 minutes or until the cookies just lose their shine on top. Let them cool on the pans until almost completely cool, and then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container, or enjoy them when they're fresh!