Soft Oatmeal and Molasses Raisin Cookies
1 bar unsalted butter softened to room temperature
1/2 cup light or dark brown sugar (firmly packed)
1/8 cup granulated sugar
1 large egg at room temperature
1/2 TBSP vanilla extract
1/2 TBSP molasses
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups whole rolled oats
1/2 cup raisins
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and mix on high until combined. 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, thoroughly mix the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats and raisins on low speed. Dough will be thick and very sticky. Chill the dough for 30 minutes in the refrigerator for easier handling.
- Preheat oven to 350°F. Line a baking sheet with parchment paper or use a cookie pan.
- Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheet.
- Bake for 15-20 minutes. Remove from the oven and let cool on a 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.
Yield: 2 dozen cookies. You can DOUBLE the ingredients for a larger batch (4 dozen). You will need 2 cookie sheets.
