Soft Chewy Oatmeal Raisin (Printable Version)

Cookies with soft centers, crispy edges, warm cinnamon, and juicy raisins—ideal for sharing or snacks.

# Ingredients:

→ Wet Ingredients

01 - 226 grams unsalted butter, softened to room temperature
02 - 200 grams packed light or dark brown sugar
03 - 50 grams granulated sugar
04 - 2 large eggs, preferably at room temperature
05 - 2 teaspoons pure vanilla extract
06 - 15 milliliters unsulphured molasses (not blackstrap)

→ Dry Ingredients

07 - 209 grams all-purpose flour, spooned and leveled
08 - 1 teaspoon baking soda
09 - 1.5 teaspoons ground cinnamon
10 - 0.5 teaspoon salt
11 - 255 grams old-fashioned whole rolled oats
12 - 140 grams raisins
13 - Optional: 64 grams chopped toasted walnuts

# Steps:

01 - Using a hand mixer or stand mixer paddle attachment, beat the softened butter with brown and granulated sugars at medium speed until smooth, about 2 minutes.
02 - Add eggs one at a time, mixing on high speed until fully combined, roughly 1 minute total. Scrape the bowl sides and bottom as needed.
03 - Pour in vanilla extract and molasses, then mix on high speed until the mixture is smooth and aromatic.
04 - In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt for even distribution.
05 - Add the dry mixture to the wet ingredients and mix on low speed just until incorporated, avoiding overmixing to prevent toughness.
06 - Beat in the oats, raisins, and walnuts (if using) at low speed until evenly distributed; the dough will be thick and sticky.
07 - Refrigerate the dough for 30 to 60 minutes to firm up. For less spreading, chill for a full hour. If chilling more than 2 hours, let sit at room temperature for at least 30 minutes before baking.
08 - Preheat the oven to 177°C and line two large baking sheets with parchment paper or silicone mats while dough chills.
09 - Use a cookie scoop or spoon to portion approximately 30 grams (2 tablespoons) of dough per cookie, spacing them 5 cm apart on the baking sheets.
10 - Bake for 12 to 14 minutes until edges are lightly browned and centers appear soft and slightly under-baked to ensure chewiness.
11 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to set and retain soft centers.

# Notes:

01 - Soaking raisins in warm water for 10 minutes and then drying them enhances plumpness and flavor without adding unwanted moisture.
02 - Use old-fashioned whole rolled oats instead of quick-cooking for optimal chewy texture.
03 - Room temperature ingredients blend more evenly, improving texture.
04 - Measure flour by spooning into the cup and leveling with a knife to avoid dense cookies.
05 - Chilling dough prevents excessive spreading and improves flavor and texture.
06 - Cookies appear slightly under-baked in the center when removed; they finish cooking on the hot baking sheet.

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