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Classic oatmeal raisin cookies made with creamy butter, aromatic cinnamon, and sweet raisins create an irresistible homemade treat. Dark molasses and brown sugar work together to keep each cookie perfectly tender. This cherished family recipe converts even the most devoted raisin skeptics into true believers.
At a recent family gathering, these cookies disappeared within minutes. Even the kids who typically gravitate toward chocolate chip cookies kept coming back for seconds and thirds of these oatmeal raisin classics.
Essential Ingredients
- Unsalted butter: Room temperature for proper creaming and texture
- Dark brown sugar: Provides moisture and deep caramel notes
- Fresh eggs: Act as binders and create proper structure
- Pure vanilla: Enhances overall cookie flavor
- Ground cinnamon: Adds classic warmth and spice
- Baking soda: Creates proper lift and texture
- Dark molasses: Keeps cookies soft and adds complexity
- All-purpose flour: Provides structure without toughness
- Old-fashioned oats: Creates signature chewy texture
- Premium raisins: Offers natural sweetness throughout
- Chopped walnuts: Optional for added crunch
Baking Method
- Initial Mixing:
- Cream butter until fluffy, then blend with sugars until sandy and glossy.
- Wet Ingredients:
- Beat in eggs individually, followed by vanilla and molasses for depth.
- Dry Ingredients:
- Combine flour mixture gradually, mixing just until incorporated.
- Final Additions:
- Fold in oats and raisins until evenly distributed.
- Dough Rest:
- Chill thoroughly to develop flavors and texture.
- Baking Process:
- Form into portions and bake until edges golden but centers remain soft.
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The addition of molasses comes from generations of family baking wisdom. This simple ingredient creates exceptional moisture retention while adding subtle complexity to every bite.
Serving Suggestions
These cookies pair perfectly with cold milk or hot tea. For an indulgent dessert, sandwich vanilla bean ice cream between two cookies and freeze until firm.
Recipe Variations
Experiment with dried cranberries, chocolate chips, or shredded coconut for unique flavors. For gluten-free needs, substitute with certified gluten-free oats and flour blend.
Storage Guidelines
Keep cookies in an airtight container at room temperature for 5 days. For extended storage, freeze well-wrapped cookies for up to 3 months. Reheat briefly before serving.
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Experience shows that proper timing makes perfect cookies. Allow adequate chilling time and cooling period for optimal texture and flavor development.
Recipe Tips & Help
- → Can I store these cookies in the freezer?
- Definitely! Both the dough and the baked cookies can be frozen for up to 3 months. When baking from frozen dough, just add an extra minute to the bake time.
- → Why should the dough be chilled first?
- Letting the dough chill for 30 to 60 minutes keeps your cookies from becoming too flat while intensifying their flavor.
- → Is it okay not to soak the raisins?
- Skipping this step is fine, but taking 10 minutes to soak the raisins in warm water adds a lot of extra juiciness to your cookies.
- → How do I figure out when the cookies are done?
- Pull them from the oven once the edges slightly brown while the middle still looks soft—usually 12–14 minutes. They’ll set as they cool.
- → Why pick old-fashioned oats instead of quick oats?
- Old-fashioned oats give the cookies a better chew and a more textured bite compared to quick oats!