Description
These Soft Oatmeal Raisin Cookies are irresistibly chewy with a comforting blend of spices and a perfect balance of sweet raisins and toasted walnuts. With a rich flavor from molasses and just the right texture from two kinds of oats, these cookies are soft on the inside with a slightly crisp edge. Easy to prepare and great for a comforting homemade treat.
Ingredients
Scale
Wet Ingredients
- 1 cup butter (softened, 2 sticks)
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon molasses
Dry Ingredients
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- pinch cardamom (optional)
Other Ingredients
- 1 cup quick oats
- 1 cup old fashioned rolled oats
- 1/2 cup chopped walnuts (toasted, optional)
- 1 1/2 cups raisins
Instructions
- Plump Raisins: Boil water and pour over 1 1/2 cups raisins in a small bowl. Let them sit for at least 10-15 minutes to plump up.
- Toast Walnuts: Over medium heat, stir 1/2 cup walnuts in a small pan for 3-5 minutes until fragrant and lightly browned. Avoid burning. Set aside to cool.
- Cream Butter: Beat softened butter in a large bowl or stand mixer until soft and creamy.
- Add Sugars: Add brown and granulated sugar, beating while scraping the bowl for 2-3 minutes until fluffy.
- Incorporate Wet Ingredients: Beat in 2 eggs, vanilla extract, and molasses until fully combined, scraping bowl sides as needed.
- Prepare Dry Mix: Spoon and level 2 1/2 cups flour into the bowl but don’t mix yet.
- Add Spices and Leavening: Sprinkle baking soda, kosher salt, cinnamon, nutmeg, and optional cardamom over the flour. Stir lightly with a spoon to distribute.
- Mix Dry into Wet: Use beaters to mix flour and spices into dough until flour streaks mostly disappear but the dough remains somewhat light in color. Scrape bowl edges.
- Add Oats and Nuts: Stir in quick oats, rolled oats, and toasted walnuts if using.
- Final Mixing: Beat dough until flour streaks vanish, scraping bowl thoroughly but avoid over mixing to prevent toughness.
- Drain Raisins: Strain the plumped raisins and dry them on paper towels. Reserve 1/4 to 1/2 cup for topping if desired.
- Incorporate Raisins: Using a wooden spoon, fold raisins into the dough. If they’re wet, they may mix unevenly—do your best.
- Chill Dough: Cover dough and refrigerate for 2 to 48 hours. For quicker chilling, shape dough into balls, cover, and refrigerate for 30 minutes.
- Preheat Oven: Set oven to 350°F (175°C).
- Prepare Baking Sheets: Line sheets with silicone mats or parchment paper.
- Shape Cookies: Use a 2-inch cookie scoop or hands to form dough balls about the size of a golf ball.
- Arrange on Sheets: Place cookie dough balls 2 inches apart on prepared pans; about 12 per half-sheet pan.
- Bake: Bake cookies at 350°F for 11-12 minutes until edges are firm and lightly golden but centers remain slightly shiny.
- Shape for Thickness: Immediately after removal from oven, quickly use two spoons to gently push each cookie inward to create a thick, soft center. Work fast before edges crisp.
- Add Extra Raisins: Press reserved raisins onto cookie tops if desired.
- Cool: Transfer cookies to a wire rack and let cool completely.
- Store: Keep cookies covered at room temperature for freshness.
Notes
- Plumping raisins in hot water makes them juicier and prevents them from drying out in the cookies.
- Toasting walnuts enhances their flavor and adds crunch but can be omitted if allergic or undesired.
- Refrigerating the dough for at least 2 hours improves texture and flavor; dough can chill up to 48 hours.
- Use gentle mixing once flour is added to avoid tough cookies from overworking gluten.
- Shaping cookies immediately after baking creates a thicker, softer center by manipulating edges before crisping.
- For cinnamon or spice sensitivity, adjust or omit spices to taste.
