Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) packed light or dark brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 tbsp pure vanilla extract
- 1 tbsp molasses (optional, for deeper flavor)
- 1 ⅔ cups (209g) all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp salt
- 3 cups (255g) old-fashioned rolled oats
- 1 cup (140g) raisins, soaked and patted dry
- ½ cup (64g) chopped walnuts (optional)
Instructions
- Prepare Ingredients:
- Soak raisins in warm water for 10 minutes, then drain and pat dry.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Make the Dough:
- Cream butter, brown sugar, and white sugar until light and fluffy.
- Add eggs, vanilla, and molasses, mixing until well combined.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually mix dry ingredients into the wet ingredients.
- Fold in oats and raisins (and walnuts if using).
- Chill & Bake:
- Chill dough for 30 minutes (prevents excessive spreading).
- Scoop 2-tablespoon-sized dough balls onto baking sheets, spacing them 2 inches apart.
- Bake for 12-14 minutes, until edges are golden and centers look slightly underbaked.
- Cool & Store:
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Store in an airtight container at room temperature for up to 7 days.
Notes
- For extra chewiness, substitute ½ cup of the flour with oat flour.
- For crispier cookies, bake for an extra 2 minutes.
- To freeze dough, shape into balls and freeze for up to 3 months. Bake straight from frozen, adding 1-2 minutes to the bake time.
- Want a flavor twist? Swap raisins for chocolate chips or dried cranberries!
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Calories: 180 kcal
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg