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Oatmeal Raisin Cookies

Soft and chewy oatmeal raisin cookies
Prep Time15 minutes
Cook Time12 minutes
Chilling Time30 minutes
Total Time57 minutes
Course: Dessert
Cuisine: American
Keyword: cookies
Servings: 24

Equipment

  • Oven
  • Stand or hand mixer
  • Baking sheet
  • Parchment paper

Ingredients

  • 1 cup unsalted butter softened - I'm substituting 2 tablespoons of cannabis butter
  • 1 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 Tablespoon pure vanilla extract
  • 1 Tablespoon molasses
  • cups all-purpose flour
  • 1 teaspoon baking soda
  • teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups old-fashioned whole rolled oats
  • 1 cup raisins

Instructions

  • In a medium-sized bowl, whisk the flour, baking soda, cinnamon, and salt together. Set aside.
  • Using a hand mixer or a stand mixer fitted with paddle attachment, cream both butters and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined.
  • Add to the wet ingredients and mix on low until combined. Beat in the oats and raisins on low speed. Chill the dough for 30 minutes in the refrigerator.
  • Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Using a large (3T) cookie scoop, roll balls of dough and place 2 inches apart on the baking sheets. Bake for 12-14 minutes or until cookies are lightly brown around the edges. The centers will look very soft and under-baked but will set as the cookies cool.

Video

Notes

This cookie dough freezes extremely well! Just scoop the dough and place on a lined baking sheet. Freeze until hardened and pop right into a resealable plastic bag. Bake them straight from frozen by adding a few minutes to the cooking time or let sit at room temperature for 30 minutes and cook as directed above.