Description
Chewy oatmeal raisin cookies deliver classic comfort with each delightful bite. Rich cinnamon and hearty oats create a warmly spiced treat that invites memories of grandmother’s kitchen and sweet afternoon pleasures.
Ingredients
Scale
Main Ingredients:
- 2 cups old fashioned rolled oats
- 1 cup quick-cooking rolled oats
- 1 cup raisins soaked in hot water
- 1 cup walnuts, chopped
- 1 cup softened unsalted butter
- 1 cup golden brown sugar
Binding and Flavor Ingredients:
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 tablespoon and a half (1.5 tablespoons) molasses
- ⅓ cup granulated sugar
Dry Ingredients:
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C), ensuring the rack is positioned in the center for even baking.
- Immerse raisins in boiling water for 10 minutes to plump and soften, then thoroughly drain and pat dry with paper towels.
- In a large mixing bowl, cream softened unsalted butter, dark brown sugar, and white granulated sugar using an electric mixer until the mixture becomes light and fluffy, approximately 2-3 minutes.
- Incorporate whole egg, additional egg yolk, pure vanilla extract, and robust molasses into the butter-sugar mixture, blending until smooth and well-integrated.
- Sift together all-purpose flour, baking soda, and kosher salt, then gradually add to the wet ingredients, mixing on low speed until just combined to prevent overmixing.
- Gently fold in old-fashioned rolled oats, quick-cooking oats, rehydrated raisins, and roughly chopped walnuts, ensuring even distribution throughout the cookie dough.
- Line a rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cookie removal.
- Utilize a 2-tablespoon (30 milliliters) cookie scoop to portion the dough, rolling each portion between palms to create uniform round balls.
- Arrange cookie dough balls on the prepared baking sheet, spacing them approximately 2 inches (5 centimeters) apart to allow for spreading during baking.
- Bake for 10-12 minutes, watching for golden brown edges and slightly soft centers, which indicate optimal chewiness.
- Remove from the oven and allow cookies to rest on the baking sheet for 5 minutes to firm up, then transfer to a wire cooling rack to cool completely.
Notes
- Soaking raisins beforehand helps them become plump, soft, and prevents burning during baking.
- Mixing sugars and butter thoroughly creates a light, airy base that ensures maximum cookie tenderness.
- Blending eggs and vanilla smoothly distributes flavor throughout the entire cookie dough.
- Sifting dry ingredients prevents lumps and guarantees even ingredient distribution for consistent texture.
- Folding in oats and nuts gently maintains the delicate cookie structure while adding rich, complex flavor profiles.
- Monitoring baking time closely determines whether cookies emerge chewy or crisp, giving you complete textural control.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg