Description
Delightful homemade chewy oatmeal raisin cookies blend classic comfort with irresistible sweetness. Warm spices and hearty oats create a nostalgic treat perfect for sharing with friends and family.
Ingredients
Scale
- 1 cup softened unsalted butter
- 1 cup golden brown sugar
- ⅓ cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 tsps vanilla extract
- 1.5 tbsps molasses
- 2 cups old fashioned rolled oats
- 1 cup quick-cooking rolled oats
- 1 cup raisins (soaked in hot water)
- 1 cup walnuts, chopped
- 1 tsp baking soda
- ½ tsp salt
Instructions
- Hydrate Raisins: Submerge raisins in boiling water for 10 minutes, drain, and pat dry to enhance moisture and texture.
- Cream Base: Whip softened butter with dark brown and white sugars using an electric mixer until light and airy, about 2-3 minutes.
- Incorporate Wet Ingredients: Blend whole egg, extra egg yolk, vanilla extract, and molasses into the butter-sugar mixture until smooth and uniform.
- Combine Dry Components: Sift flour, baking soda, and kosher salt, then gently fold into wet ingredients on low speed to maintain dough integrity.
- Prepare Dough: Integrate old-fashioned and quick-cooking oats, rehydrated raisins, and chopped walnuts, ensuring even distribution throughout the mixture.
- Preheat and Prepare: Set oven to 350°F (175°C) with the rack centered, and line a rimmed baking sheet with parchment paper or silicone mat.
- Form Cookies: Use a cookie scoop to portion dough, rolling each into uniform balls and spacing them 2 inches apart on the prepared sheet.
- Bake to Perfection: Cook for 10-12 minutes until edges turn golden brown and centers remain slightly soft, indicating ideal chewy texture.
- Cool and Set: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, allowing them to firm up.
Notes
- Plump Raisins Perfectly: Soaking raisins in boiling water for 10 minutes rehydrates them, creating juicier, softer cookies with enhanced flavor and texture.
- Prevent Overmixing: Mix dry ingredients at low speed just until combined to maintain cookie tenderness and avoid developing tough gluten strands.
- Strategic Spacing Matters: Leave 2 inches between cookie dough balls to allow proper spreading and ensure even, uniform baking with crisp edges.
- Cooling is Crucial: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack, which helps them set and prevents breaking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 202
- Sugar: 10 g
- Sodium: 75 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg