| Level: | Easy |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 1 dozen cookies |
Ingredients
- 1 1/4 cups rolled oats
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 3/4 cup sugar
- 2 tablespoons molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup raisins
Instructions
- Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 229 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 2 g |
| Sugar | 23 g |
| Protein | 3 g |
| Cholesterol | 36 mg |
| Sodium | 124 mg |
Reviews
If you like moist and chewy with lots of flavor, this is the cookie for you. I kept it in the fridge overnight, sliced them up, rolled them in a ball and baked them for 12 minutes and they were perfect. Just what my husband loves.
Super yummy cookies! I added chopped pecans as well as the raisins!
These cookies are phenomenal. I don’t even like oatmeal raisin cookies and I just ate three of them. So soft and chewy. Easy to make. Baked for 15 minutes at 350.
I also soaked the raisins in cognac overnight. Takes the cookies to another level.
I also soaked the raisins in cognac overnight. Takes the cookies to another level.
This is the only recipe I use. I have a granddaughter that is vegan and she wanted some cookies so…I substituted the sticks of butter for sticks of margarine, the eggs, for one and a half banana, and added extra one quarter cup of oats and flour each. I left the mix covered in the refrigerator overnight, and baked them at 320° for 21 minutes. Thus making this recipe vegan for my granddaughter. The whole family loved them, of course they disappeared. I am making more as I type this review!
Perfect recipe! Everyone loves them!
This is the best oatmeal raisin recipe the only thing I do different is use 1 tablespoon of molasses versus two and they are perfect!
My go-to oatmeal raisin cookie recipe. I add craisins with the raisins, and use backstrap molasses. My husband and kids love them!
Love these cookies. Followed the recipe exactly and they came out perfect.
It’s great! Me and my family make it all the time, and love this recipe!
Exactly what I was looking for. This resulted in chewy,soft, and flavorful cookies! The only things that I did differently is I added even more raisins and I didn’t flatten the cookie dough when I put it on the baking sheet. I used an ice cream scoop and left them shaped as a ball. I believe this helped them stay softer. Even a few days later they were just as good. I will be making these again!