The other day, I was in the mood to do some baking. Therefore I took a look at what was in the pantry and decided that I was going to make Oatmeal Raisin Cookies. Then I sat on the computer and googled “Oatmeal Raisin Cookies”. Naturally a whole bunch of recipes came up but one recipe from Sally’s Baking Addiction caught my attention.
I’ve used recipes from this website before and I really trust Sally’s Baking Addictions’ knowledge and recipes.
She always seems to do something to the recipe that makes the end result “that much better”.
Once again – her recipe for Soft & Chewy Oatmeal Raisin Cookies will now become my “go-to” recipe when I’m craving this cookie.
Recipe: Soft & Chewy Oatmeal Raisin Cookie (from Sally’s Baking Addiction)
Ingredients
1 cup (230g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
2 large eggs 1
1 Tablespoon vanilla extract (yes, Tablespoon!)
1 Tablespoon molasses….(Um I didn’t have this in my pantry and the recipe still came out)
1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups (240g) old-fashioned rolled oats
1 cup (140g) raisins
1/2 cup (64g) chopped toasted walnuts (optional)
Directions:
Cream the softened butter and both sugars together on medium speed in your mixer, until smooth. (about 2 minutes).
Add the eggs and mix on high until combined (about 1 minute). Scrape down the sides 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 (this is important that you get this step right) 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 (do the full hour if you’re afraid that the cookies will spread too much) This is an important step!
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for exactly 10 minutes until very lightly browned on the sides. The center will look very soft and undone but that’s OK.
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.
FINAL PRODUCT
More tips from Sally’s Baking Addiction:
Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
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. OR even try them with Raisinets!
Happy Baking!
