Hey Y’all. Oatmeal Raisin Cookies get a lot of slander. On the internet and definitely in my own home! I get it, Chocolate Chip Cookies are great, but people secretly love Oatmeal Raisin Cookies. Today, we’re making old fashioned Oatmeal Raisin Cookies. Not only are these cookies packed with wholesome oats and sweet raisins, but they also have that rich, warm flavor that only molasses can bring.
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Ingredients
Y’all need to gather the essentials:
- Rolled oats – The heart of the cookie, giving it that delightful chewiness.
- All purpose flour – The structure provider.
- Salt – This recipe has a healthy amount of salt, really pushing that sweet/salty flavor combination to its limit.
- Baking powder – For just the right rise.
- Cornstarch – Keeps the cookies soft and chewy.
- Cinnamon – Adds a warm spice note.
- Unsalted butter – The foundation of all good cookies! This is the one time you could use salted butter.
- Brown sugar – For sweetness and moisture.
- Molasses – The star ingredient.
- Egg – Binds everything together.
- Vanilla extract – Enhances the overall flavor.
- Raisins – Sweet bursts in every bite. I used golden and regular raisins. You do you.
How to Make Molasses Oatmeal Raisin Cookies
1: Preheat and Prep
First things first, preheat your oven to 325°F. Line your baking sheets with parchment paper. Trust me, this makes cleanup a breeze!
2: Mix Dry Ingredients
In a medium bowl, whisk together the rolled oats, flour, salt, baking powder, cornstarch, and cinnamon. This ensures that all the dry ingredients are evenly distributed.
3: Cream Butter and Sugar
In a large bowl, cream the unsalted butter with the brown sugar until it's light and fluffy. This usually takes about 3-4 minutes. Add in the molasses, egg, and vanilla extract. Beat until well combined.
4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, mixing well after each addition. Stir in the raisins until they're evenly distributed throughout the dough.
5: Scoop and Bake
Using a cookie scoop or tablespoon, drop the dough onto your prepared baking sheets, spacing them about 2 inches apart. Use a heavy bottom glass to gently flatten the top of each cookie. Bake for 14-15 minutes or until the edges are golden brown but the centers are still slightly soft.
6: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Patience is key here – although it's hard not to eat them straight out of the oven!
Molasses Pro-Tip
Molasses is sticky y’all. The best way to easily pour the molasses from the measuring cup to the bowl is to spray the measuring cup with cooking spray before measuring the molasses. That little bit of oil will make the molasses slide right out of the cup. Magic.
Storing Your Molasses Oatmeal Raisin Cookies
If you somehow manage to have leftovers, store your cookies in an airtight container at room temperature. They’ll stay fresh for up to a week. You can also freeze the baked cookies for up to three months. Just thaw them at room temperature or give them a quick zap in the microwave for that fresh-out-of-the-oven taste!
FAQs
Absolutely! Dried cranberries or chopped dried apricots make excellent substitutes.
If you don’t have molasses, dark corn syrup, maple syrup or honey can be used, but the flavor profile will change slightly.
For chewier cookies, slightly underbake them and allow them to cool on the baking sheet.
Of course! I don't bake with lots of nuts because my daughter is allergic, but I think chopped walnuts or pecans could be wonderful additions.
Related Recipes
Love Cookies? Here are some more recipes you might enjoy:
Recipe
Molasses Oatmeal Raisin Cookies
- Total Time: 30 minutes
- Yield: 22-24 cookies 1x
Description
An old fashioned chewy oatmeal raisin cookie.
Ingredients
3 cups (300 grams) rolled oats
1 cup (125 grams) all purpose flour
1 ½ teaspoons salt
1 teaspoon baking powder
1 teaspoon cornstarch
½ teaspoon cinnamon
1 cup (8 ounces) unsalted butter
1 ¼ cup (280 grams) brown sugar
¼ cup (2 ounces) molasses
1 large egg
2 teaspoons vanilla extract
1 ½ cups (277 grams) raisins
Instructions
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Preheat the oven to 350°F. Line baking sheets with parchment paper.
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In a medium bowl, whisk oats, flour, salt, baking powder, cornstarch, and cinnamon.
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In a large bowl, cream butter and brown sugar until light and fluffy. Add molasses, egg, and vanilla extract; beat until combined.
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Gradually add dry ingredients to the butter mixture; stir in the raisins.
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Drop dough onto baking sheets using a large cookie scoop or ¼ cup measuring cup. With a heavy bottomed glass, gently press the top of each cookie down. Bake for 14-16 minutes.
-
Cool on a baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Store the Molasses Oatmeal Raisin Cookies in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies
Christine says
Looks like a great recipe. I'll let you know how I do...
Richelle Tucker says
It's such a good one! happy baking!