A few years ago at a potluck for one of my kid’s sports banquets, someone had brought a plate of oatmeal raisin cookies to share. Being a HUGE FAN of oatmeal raisin cookies, I picked one up and started munching on it as I walked to our table.
Only I didn’t make it to the table. 🙂 Instead I circled back to the desserts and snatched up another cookie before starting to ask if anyone knew who made the oatmeal raisin cookies…. yada yada yada, THEY HAVE MOLASSES IN THEM.
I got the recipe and I’ve been making this version of oatmeal raisin cookies ever since. 🙂
If you’ve never made oatmeal raisin cookies with a bit of molasses in them, give this recipe a whirl. The molasses makes a huge difference and it really gives these cookies a nice chewy, bakery like texture to them.
And, as an added bonus, the dough freezes well too.
Keep calm and bake on.
~Mavis
The Best Recipe for Oatmeal Raisin Cookies
Ingredients
- 1 cup {226 grams} unsalted butter, softened
- 1 cup {213 grams} firmly packed brown sugar
- 1/4 {49 grams} cup granulated sugar
- 2 eggs
- 1 tablespoon molasses
- 2 teaspoons vanilla
- 1 1/2 cups {180 grams} all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup {149 grams} raisins, moistened
- 3 cups {268 grams} rolled oats {quick or old-fashioned}
Instructions
Heat oven to 350°F.
Soak raisins in warm water for 10 minutes.
In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
Add eggs, molasses and vanilla; beat well.
Drain raisins, set aside.
Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by 2 tablespoon cookie scoops onto parchment paper lined cookie sheets.
Bake 12-13 minutes or until a light golden brown. {Reduce cooking time if you are making smaller cookies.}
Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store in a tightly covered container.
Notes
To bake from frozen, add 1 minute to cooking time.
Catherine says
I see that you moisten your raisins. It makes a big difference when baking with raisins. Thanks for sharing the recipe.
bettina says
I’m curious if you’ve tried these with craisins?
Lana says
I bet the molasses would work with any cookie. Or another syrup like ingredient.
Mary Keen says
I am going to make these for Christmas. Well done.
Mary G says
Interesting. I’ve never soaked raisins that will be used in cookies before, but I’ll have to try this. Can you recommend a scoop for basic drop cookies? I’ve always used a spoon and feel like that doesn’t shape the cookies as well. Thanks!
Mavis Butterfield says
I use an ordinary 2 tablespoon scoop for most of my cookies. Here’s a link so you can see what they look like: https://amzn.to/3EHDlku
Tracy T says
How many cookies does this recipe make?
Mavis Butterfield says
About 24 cookies if you use a 2 tablespoon scoop when you make them.
Cindy L. says
Made these last night. They turned out fantastic! Thanks Mavis.
Bettina says
I made these gluten and dairy free, following all directions but I used mixed dried berries. They are awesome!
For my gluten free friends, use a digital kitchen scale to weigh your flour. It makes all the difference in the world.