Chewy Oatmeal Raisin Cookies
photo by ChrisF
- Ready In:
- 10mins
- Ingredients:
- 12
- Serves:
-
60
ingredients
- 236.59 ml butter, softened
- 177.44 ml packed light brown sugar
- 59.14 ml granulated sugar
- 59.14 ml light molasses
- 2 large eggs
- 14.79 ml vanilla extract
- 4.92 ml baking soda
- 4.92 ml cinnamon
- 1.23 ml salt
- 414.03 ml all-purpose flour
- 709.77 ml old fashioned oats
- 236.59 ml raisins
directions
- Heat oven to 350° on lightly greased baking sheets.
- Beat butter and sugars in a large bowl with mixer on medium high speed until fluffy.
- Beat in molasses, eggs, vanilla, baking soda, cinnamon and salt (may look curdled), On low speed beat in flour, stir in oats and raisins.
- Drop by level tablespoons 1 1/2-inches apart on baking sheet.
- Bake for 8-10 minutes or until tops look dry.
- Cool on baking sheet 1 minute before removing to wire rack to cool completely.
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Reviews
-
Chewy. Tasty. Excellent! 15 stars! These cookies are about as close to ecstacy as one can get. My oatmeal cookies always turn out like mini cakes. Never chewy. I like that this recipe is so versitile, too. I omitted the raisins and substituted 1/2 cup chopped prunes, 1/4 cup chopped, candied ginger, 1/4 cup black walnuts and 1 cup shredded, unsweetened coconut and the cookies still retained their moistness. The molasses is not overwhelming and the cookies are perfectly sweet. Thanks for this recipe. I will never ever look for another.
-
Very good recipe! Soft and chewy as promised, I only got 3 1/2 dozen cookies but I like large cookies, I used my larger cookie scoop. Also dark molassas. The flavor was excellent this is a keeper!!! Thanks lilkittykt for posting. I'm sure they will be gone in 5 days so I won't tell if they stay soft for the 6th day LOL.
RECIPE SUBMITTED BY
lilkittykt
Orleans, Massachusetts
I live in Massachusetts, I am the mother of two kids, ages 16 and 14.