Another new to me cookie recipe. Yay!
First, I have to admit I am not an oatmeal raisin cookie fan at all. I love oatmeal and raisins for breakfast but never liked them in a cookie, until this recipe.
In previous versions of this recipe they would come out hard and crunchy which is why I did not enjoy them. However, with this recipe I think I have found a winner to add to the holiday cookie list.
It’s super soft and chewy (this has been the theme this year for most of the cookies) and is like having the oatmeal and raisins for breakfast.
My Mom will be happy. Raisin cookies are one of her top requested cookies. I will definitely be making these more!
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 1 Tablespoon molasses
- 1 -1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 -1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins, currants and cranberries
- In a stand mixer fitted with paddle attachment, cream the butter and sugars together on medium speed until smooth. Add the eggs and mix until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix until combined. Set aside.
- In a separate bowl, add the flour, baking soda, cinnamon, salt and stir together. Add to the wet ingredients and mix until combined. Add in the oats, raisins, cranberries, currant mixture. Dough will be thick but sticky.
- Chill the dough for 60 minutes in the refrigerator.
- Preheat oven to 350°F.
- With a cookie scoop, scoop out balls of dough and place approximately 2 inches apart on the silpat or parchment paper lined baking sheets. Bake for 10 minutes until very lightly browned on the sides.
- Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. They will look undone but will firm up more as they cool.
- Store in an air tight container.