Who likes oatmeal raisin cookies? I’m going to be honest and tell you that I don’t…until I tried this recipe. I have no idea why I had only eaten nasty oatmeal raisin cookies before, but this recipe is amaaaazing. Also, if you don’t like raisins, try chocolate chips instead because this recipe is that good.
Oatmeal Raisin Cookies
- Stand or hand mixer
- Baking sheet
- Parchment paper
- 1 cup unsalted butter softened – I’m substituting 2 tablespoons of cannabis butter
- 1 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 1 Tablespoon pure vanilla extract
- 1 Tablespoon molasses
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned whole rolled oats
- 1 cup raisins
- In a medium-sized bowl, whisk the flour, baking soda, cinnamon, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream both butters and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined.
- Add to the wet ingredients and mix on low until combined. Beat in the oats and raisins on low speed. Chill the dough for 30 minutes in the refrigerator.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Using a large (3T) cookie scoop, roll balls of dough and place 2 inches apart on the baking sheets. Bake for 12-14 minutes or until cookies are lightly brown around the edges. The centers will look very soft and under-baked but will set as the cookies cool.