- 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
- 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.
- Add the eggs and mix on high until combined, about 1 minute.
- Scrape down the sides and bottom of the bowl, then add the vanilla and molasses and mix on high until combined. Set aside.
- In a large bowl, whisk the flour, baking soda, salt, cinnamon and nutmeg together.
- Add the dry ingredients to the wet ingredients in the stand mixer bowl, and mix on low until combined.
- Fold in the oats and soaked raisins with a rubber scraper until well combined.
- Chill the dough (it will be thick, yet very sticky) for one hour in the refrigerator.
- Preheat oven to 350 degrees, and line a large baking sheet with parchment paper or silicone baking mats.
- Roll balls of dough (about 2 tablespoons of dough per cookie) and place at least 1-1/2 inches apart on the baking sheet.
- Bake for 13-15 minutes until lightly browned on the sides (the centers will look very soft and under-baked).
- 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.