Oatmeal Raisin Cookies | Ninth Recipes

https://ninth.recipes/recipes/oatmeal-raisin-cookies

Ingredients

1 cup unsalted butter

1 cup, packed dark brown sugar

1 / 2 cups granulated sugar

2 large eggs

1 tablespoon vanilla extract

1 tablespoon molasses

1 1 / 2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 / 2 salt

3 cups old fashioned rolled oats

1 cup raisin

Steps

Step 1

Place raisins in a small bowl and cover with very hot water. Let them soak for 10 minutes while you prep. Drain and pat them dry with a paper towel before adding to the dough.

Step 2

In a large bowl or stand mixer, beat the butter and both sugars for 2–3 minutes until light and fluffy.

Step 3

Mix in the eggs one at a time, followed by the vanilla and molasses.

Step 4

In a separate bowl, whisk the flour, cinnamon, baking soda, and salt. Gradually add this to the wet ingredients on low speed until just combined.

Step 5

Fold in the oats and the drained raisins by hand.

Step 6

Cover and refrigerate the dough for at least 30–60 minutes. This prevents the cookies from spreading into thin pancakes and helps the oats hydrate.

Step 7

Preheat oven to 350°F (175°C). Scoop 2-tablespoon-sized balls onto a parchment-lined sheet. Bake for 10–12 minutes. Take them out when the edges are golden but the centers still look slightly "underset" or soft. They will firm up as they cool.

Footnote

To keep these soft for days, store them in an airtight container with a single slice of white bread. The cookies will absorb the moisture from the bread. Always go for Old-Fashioned. Quick oats are thinner and act more like flour, which can make the cookies dry and "cakey" rather than chewy. If they look fully "done" in the oven, they will be crunchy once they cool. Pull them while the centers still look a little pale.

What makes this dish special?

This recipe is designed for a super chewy texture with crisp edges. The secrets are using dark brown sugar for moisture, a higher ratio of brown sugar to white sugar, and a quick soak for the raisins so they don't suck the moisture out of the cookie.