We are big cookie fans and oatmeal raisin is one of our favorites. Oatmeal raisin cookies have the tendency to be dry and crumbly after the first day and that is just sad. This recipe though, generates moist cookies for a couple of days after baking, if you don’t eat them all on the first day. The reason they keep their moisture is the inclusion of molasses. Molasses adds moisture, but it also adds another layer of sweetness and flavor. You can use regular molasses, but recently we have switched to using robust molasses in our baked goods and have been very pleased with the flavor. Try it out for yourself and see if you like the robust flavor also!
- 1 cup butter, room temperature
- 1 cup (200 g) packed brown sugar
- 1/4 cup (50 g) granulated sugar
- 2 large eggs, room temperature
- 1 T vanilla extract
- 1 T molasses
- 1 1/2 cups (190 g) all purpose flour
- 1 t baking soda
- 2 t ground cinnamon
- 1/2 t salt
- 1 cup (140 g) raisins
- 3 cups (240 g) old fashioned oats
- Using a mixer, cream together butter, brown sugar and granulated sugar until completely incorporated.
- Add in eggs and vanilla. Mix. Add molasses. Mix. Scrape down sides as necessary to ensure all ingredients are combined. Set aside.
- In a medium bowl, mix flour, baking soda, cinnamon and salt. Add to the wet ingredients and mix until combined, scraping down sides to combine.
- Stir in raisins and oatmeal by hand.
- Refrigerate 30 minutes to 1 hour.
- Preheat oven to 350°F. Line baking sheets with parchment.
- Scoop about 1 1/2 tablespoons of dough and place 2inches apart on prepared baking sheets.
- Bake 10-12 minutes, until edges are lightly browned and center is just cooked.
- Cool and enjoy!