Every week I share with you a favourite or new found recipe of mine that I hope you’ll like. This week, I’m sharing my husband’s favourite cookie recipe – one he’s been asking me to make for a long time now.
They’re simple and easy but truly earn their name – Best Oatmeal Raisin Cookies.
Before I tell you about them, let me start by saying this: I’ve never before made an oatmeal raisin cookie. They just never topped my list, you know? For John though, every time I would say, “What should I make this week?” or, “What could I make that you’d really like?” he would always say Oatmeal Raisin Cookies. I would then proceed to find the ingredients but never actually make the cookies because something else came along that seemed more of a crowd pleaser or more elaborate for serving.
So finally, one snowy night, I decided to make traditional, no chocolate chips or extras added, simple Oatmeal Raisin Cookies for John. (I did add in the notes for the extras to the recipe, just in case you’re feeling adventurous).
If you like Oatmeal Raisin Cookies, you’ll love these. If you think you don’t like Oatmeal Raisin Cookies, believe me, you’ll still like these cookies – they really are amazingly good. They’re the perfect combination of chewy, crispy, soft and sweet.
Make them and find out for yourself!
Adapted from Sally’s Baking Addiction
1 cup butter, softened to room temperature
1 cup light or dark brown sugar
1/4 cup granulated sugar
2 large eggs
1 Tablespoon vanilla extract
1 Tablespoon molasses (optional)
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned rolled oats or large flake
1 cup raisins (see notes below recipe)
1/2 cup chopped toasted walnuts (optional)
Using a stand mixer with a paddle attachment, cream the butter and sugars together on medium speed until smooth. Add the egg 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. Set aside.
In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator. If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
Preheat oven to 350F degrees. Line two large baking sheets with parchment paper.
Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 11 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months.
*Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) – this makes them nice and plump for your cookies.