Learn how to make the best soft Oatmeal Raisin Cookies with crisp edges and chewy centers and the ultimate comfort flavors of buttery oats and raisins spiced with cinnamon.
Course Dessert
Cuisine American
Keyword Soft Oatmeal Raisin Cookies
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 30cookies
Calories
Author Michelle
Ingredients
1½cups raisins
1cupunsalted butterroom temperature
¾cupbrown sugar
½cup granulated sugar
2large eggs
2teaspoonsvanilla extract
1tablespoonmolasses
1½cupsall-purpose flour
1½teaspoonsbaking soda
2teaspoonsground cinnamon
½teaspoonsalt
3cupsold-fashioned rolled oats
Instructions
Preheat oven to 325°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Soak your raisins in a bowl warm water for 10 minutes before using. (Blot dry very well before adding so the batter doesn't get runny)
In a large mixing bowl, cream together butter and both sugars until light and fluffy.
Beat in eggs, vanilla, and molasses until fluffy.
In a separate large mixing bowl, whisk together flour, baking soda, cinnamon, and salt.
Gradually add flour mixture to the butter mixture until completely combined.
Fold in oats and soaked raisins (that have been gently patted dry thoroughly!)
Roll balls of dough (about 1 rounded teaspoon of dough per cookie) and place 2 inches apart on the baking sheets.
Bake for 13-15 minutes until lightly browned on the sides. The centers will look very soft and under-baked.
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.
Video
Notes
Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 8.
Storage: Cookies stay fresh covered at room temperature for up to 1 week.
Freezer Directions: Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.