Delicious Chewy Oatmeal Raisin Cookies (Printer-Friendly Version)

# What You'll Need:

→ Wet Ingredients

01 - 1 cup (226g) of butter, no salt, and nicely softened
02 - 1 cup (200g) packed brown sugar, pick light or dark
03 - 1/4 cup (50g) white sugar
04 - 2 eggs, large ones and at room temperature
05 - 1 tablespoon of real vanilla flavoring
06 - 1 tablespoon (15ml) dark or unsulphured molasses (Grandma’s brand works great)

→ Dry Ingredients

07 - 3 cups (255g) old-fashioned rolled oats, whole variety
08 - 1 and 1/2 teaspoons ground-up cinnamon
09 - 1 and 2/3 cups (209g) all-purpose flour
10 - 1 teaspoon of baking soda
11 - 1/2 teaspoon of regular salt

→ Mix-ins

12 - 1 cup (140g) of raisins soaked in warm water to plump them, then dried off
13 - 1/2 cup (64g) walnuts, toasted and chopped (optional)

# Method:

01 - Grab a hand or stand mixer (use the paddle tool), and whip the butter (softened) with both the white and brown sugars on a medium setting until they turn creamy and smooth. This takes around 2 minutes. Toss in the eggs and mix on high for 1 more minute, till it’s all blended together. Next, get the vanilla and molasses in there and mix till combined, scraping the bowl as you go.
02 - Mix the flour, salt, baking soda, and cinnamon in another bowl. Slowly add this mix to the wet ingredients on a low setting. Then, fold in the oats, raisins, and walnuts (if you’re using them). Expect thick, sticky dough.
03 - Pop the dough in the fridge for at least 30 minutes and up to an hour (longer is great for less spreading). If it’s been sitting longer than an hour, leave it on the counter for half an hour before you bake.
04 - Warm your oven to 350°F (177°C). Line two large baking sheets with something non-stick like parchment paper or silicone mats.
05 - Form dough balls (use about 2 tablespoons per ball) and spread them out 2 inches apart on your baking sheets. Bake 12–14 minutes, keeping an eye until the edges are a little golden while the centers stay soft. Let them rest on the sheet for 5 minutes before transferring to a cooling rack.

# Cook's Tips:

01 - Your cookies will keep for about a week if stored in an airtight container at room temperature.
02 - Freeze-both baked cookies and unbaked dough (as dough balls) up to 3 months.
03 - To get extra juicy raisins, soak them in warm water for 10 minutes before using, then make sure to dry them off well.
04 - Using butter and eggs already at room temperature makes a big difference when you mix things together.

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