Oatmeal Raisin Cookies

Listen, I know oatmeal raisin cookies get a bad rap. People always complain they’d rather have chocolate chip, but these cookies? They’re the underdog of the cookie world that deserves way more respect. Soft, chewy, with just the right amount of spice from cinnamon and a sweet chew from the raisins – these are the cookies your grandma would absolutely approve of.

The secret to these cookies is really in the details. A tablespoon of molasses gives them a deep, rich flavor that takes them from basic to phenomenal. And chilling the dough? That’s not just a suggestion – it’s the difference between good cookies and great cookies.

These aren’t just cookies; they’re a little piece of comfort. Whether you’re dunking them in milk, sharing them with friends, or enjoying a quiet moment with your afternoon coffee, these oatmeal raisin cookies are going to become your new favorite.

What You’ll Need

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs
• 1 Tablespoon pure vanilla extract
• 1 Tablespoon (15ml) unsulphured or dark molasses
• 1 and 2/3 cups (209g) all-purpose flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 cups (255g) old-fashioned whole rolled oats
• 1 cup (140g) raisins
• Optional: 1/2 cup (64g) chopped toasted walnuts

Steps

1. Using a hand mixer or stand 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. Scrape down the sides and bottom of the bowl as needed.
3. Add the vanilla and molasses and mix on high until combined.
4. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together.
5. Add dry ingredients to wet ingredients and mix on low until combined.
6. Beat in the oats, raisins, and walnuts (if using) on low speed.
7. Chill the dough for 30-60 minutes in the refrigerator.
8. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
9. Roll dough balls (about 2 tablespoons per cookie) and place 2 inches apart on baking sheets.
10. Bake for 12-14 minutes until lightly browned on the sides. Centers will look soft.
11. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack.

Substitutions That Actually Work

• Raisins can be swapped with dried cranberries or chopped dates
• No molasses? Use maple syrup
• Gluten-free flour works as a 1:1 replacement

Making It Diabetes-Friendly

• Use a sugar substitute like erythritol
• Replace some flour with almond flour
• Reduce overall sugar content by 25%

Tips & Storage

• Store in airtight container for up to 5 days
• Freeze unbaked dough balls for up to 3 months
• Always slightly underbake for maximum chewiness