Let’s just put it out there. You’re either team raisin or not. This family is absolutely team raisin; please tell me there are more raisin lovers out there! These are the most delicious soft and chewy cookies, with warm hints of vanilla and cinnamon. The raisins add a burst of flavor, and the oats give the best texture. These cookies are so damn good, you will be making them on repeat.
This dough is sticky, so don’t be nervous that you did something wrong. We can give thanks to our secret ingredient, molasses, for the sticky factor. Believe me, it’s worth it! The molasses adds a great depth of flavor and really amplifies your cookies to a whole other level. All we really need to do to combat some of the stickiness is chill your dough for about 30 minutes before baking. Don’t chill for much longer; otherwise, your oats will absorb the moisture and your cookies will not expand when baking.
Why You're Going To Fall In Love With These Cookies!
- They have moist and tender centers.
- A delicate crisp around the edges.
- Yummy brown sugar sweetness.
- Loaded with chewy old-fashioned oats
- Lots of yummy, plump raisins.
- Full of cinnamon and vanilla.
- Delicate buttery flavor.
- Only a 30-minute chill time.
- These are great to make ahead and throw in the freezer: Baked cookies will last three months, as will cookie dough balls. When baking your cookie dough balls, just add an additional minute to the baking time—no need to defrost!
- Use old-fashioned oats—they give the best chew and hearty texture!
- Use room-temperature eggs and butter.
- Soak your raisins! Add your raisins to some warm water (or spiced rum!) for about 10 minutes, then blot them dry (blot well!). This will plump up your cookies!
- 2 sticks (1 cup) unsalted butter at room temperature
- 1 C light brown sugar, packed
- 1/4 C sugar
- 2 large eggs
- 1 Tbsp vanilla extract, pure
- 1 Tbsp un sulfured or dark molasses (I like Grandma’s brand)
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp salt
- 3 C. Old-fashioned Whole Oats
- 1 C raisins
- 1/2 C roughly chopped walnuts (optional but so delish!)
- Using a stand mixer (or a hand mixer), cream together your butter, brown, and granulated sugars. Next, add your eggs, one at a time, and mix on high until well combined. Add your vanilla and molasses and mix well. Don’t forget to scrape down the sides and bottom of the bowl as needed.
- In a medium-sized bowl, add your all-purpose flour, baking soda, salt, and cinnamon and whisk them together well to combine. Take your dry ingredients and add them to your wet (butter and sugar-creamed mixture). Once your flour mixture is combined, on low speed, add your raisins, oats, and walnuts. Your dough is going to be sticky and very thick; toss it in the fridge for about an hour to chill.
- When ready to bake, set your oven to 350°Fahrenheit. Grab two cookie sheets and line them with parchment paper. Using a cookie scoop (about 2 tablespoons of dough per cookie), roll your dough into balls and space them 2 inches apart from one another on your prepared cookie sheet.
- Bake until your edges are lightly browned, around 12–14 minutes. Don’t worry, your centers will appear soft and underbaked. Remove your cookies from the oven and let them cool for 5-7 minutes on the cookie sheet before transferring them to a wire rack. Your cookies will continue to cook or set while cooling on the cookie sheet.
- Enjoy, friends! ❤️