Oatmeal Raisin Cookies


  • 1 cup raisins, soaked in warm water for 30-45 minutes to plump
  • 1/2 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1/4 cup sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon molasses
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons cinnamon
  • Pinch of nutmeg
  • 3 cups old-fashioned rolled oats


  1. In the bowl of a stand mixer (or using a hand mixer), cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. 
  2. Add the eggs and mix on high until combined, about 1 minute. 
  3. Scrape down the sides and bottom of the bowl, then add the vanilla and molasses and mix on high until combined. Set aside.
  4. In a large bowl, whisk the flour, baking soda, salt, cinnamon and nutmeg together.
  5. Add the dry ingredients to the wet ingredients in the stand mixer bowl, and mix on low until combined.
  6. Fold in the oats and soaked raisins with a rubber scraper until well combined.
  7. Chill the dough (it will be thick, yet very sticky) for one hour in the refrigerator.
  8. Preheat oven to 350 degrees, and line a large baking sheet with parchment paper or silicone baking mats.
  9. Roll balls of dough (about 2 tablespoons of dough per cookie) and place at least 1-1/2 inches apart on the baking sheet.
  10. Bake for 13-15 minutes until lightly browned on the sides (the centers will look very soft and under-baked).
  11. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely before eating.

The original recipe for these delicious, chewy cookies can be found here.

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