Chewy Oatmeal Raisin Cookie Recipe

Usually, I use more white sugar than brown sugar in my oatmeal raisin cookies--and I never add maple syrup or molasses to the dough.  Today; however, I  tried something a little different!  These chewy oatmeal raisin cookies baked up darker than usual because I added molasses and switched my quantities of brown sugar and white sugar.  I don't think they are necessarily pretty cookies--but, they taste great! What is my new favorite recipe for Chewy Oatmeal Raisin Cookies?

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O is for Oatmeal Cookies!

oatmeal raisin cookies stacked on a serving plate

Ingredients for Chewy Oatmeal Raisin Cookies 
1 c. Butter (2 Sticks) or Margarine, Softened
1/4 c. White Sugar
1 c. Light Brown Sugar, firmly packed
1 tsp. Vanilla Extract
2 Eggs (lightly beaten)
1 Tbsp. Grandma's Molasses
1 tsp. Ground Cinnamon
1 1/2 c. All-Purpose Flour
1 tsp. Baking Soda
1/2 tsp. Salt
3 c. Oats 
1 c. Raisins

Instructions for Chewy Oatmeal Raisin Cookies 
Preheat Oven and Prepare Baking Sheets.  Preheat oven to 375 °F and line cookie sheets with parchment paper.   This recipe makes about 4-5 dozen cookies--depending on the size of your cookies--so have enough paper to line four cookie sheets!

Cream the Butter and Sugars.  I cream the sticks of butter and the sugars by hand.  If you prefer to use a hand or stand mixer--that is certainly much faster!  Cream the butter and sugar together until fully blended.  

Add the Eggs, Molasses and Vanilla.  Blend in the beaten eggs, molasses and vanilla extract until well combined.

Pinnable image for a chewy oatmeal raisin cookie recipe
Mix the Dry Ingredients.  In a separate mixing bowl, add the flour, cinnamon, baking soda, and salt.  Mix until well combined.  Then, add the oats, mixing again until thoroughly combined.  

Combine the Wet and Dry Ingredients.  I combine by hand--but, if you have a hand or stand mixer--that will make the mixing much easier!  Otherwise, simply mix until all of the ingredients are incorporated into the wet mix.

Blend in the Raisins.  Add the raisins to the dough and cut in until the raisins are well distributed through the dough mixture.

Drop on Cookie Sheets and Bake.  Drop by light tablespoon full onto parchment-lined cookie sheets.  Bake 12-14 minutes.

Cool and Serve.  Cool the cookies for a couple of minutes on the baking sheet then remove to wire racks for cooling.  Serve warm or cold.  Store leftovers away in an airtight container.  


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