These aren't some little cute, fun little one bite cookies. Nope, these are the real deal, the big fat chewy, decadent ones that you pay a fortune for in a gourmet cookie shop. The kind of cookie that makes your eyes roll to the back of your head when you bite into one. The kind of cookie that you promise yourself you will only eat half of, but you never do, you eat two or three because they're so delicious you can't stop yourself. They're plump, moist, chewy, cookies, filled with such yummy goodness that whoever is lucky enough to be in your kitchen when you pull these out of the oven will absolutely love.
While other people are over there going crazy over chocolate chip cookies, yours truly has never been that girl. I'll take a great oatmeal cookie any day of the week over a chocolate chip. And yes, of course I have a killer recipe for chocolate chip cookies, but that's for another post.
Finding the right balance of ingredients in a fat cookie that's moist, but never dry, is not an easy feat, But never fear, look no longer, these are the most wonderful, most decadent morsels of mouth watering cookie goodness that you will ever put in your mouth. Pinky swear they are...
Ingredients
¾ cup unsalted butter, softened to room temperature
1 cup light brown sugar,
6 Tablespoons granulated sugar
2 eggs
1 Tablespoon vanilla extract
1 tablespoon molasses*
2 cups all-purpose flour
3 cups old fashioned oatmeal*
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg, fresh grated is best
⅛ teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon salt
1½ cups raisins**
2 cups boiling water
Optional: 1 cup walnuts or pecans. Don't be stingy with the nuts, I always think nuts take cookies to a whole new level of deliciousness.
Steps
Preheat oven to 350* and line cookie sheets with a silicon mat or parchment paper, set aside
It's really important to plump the raisins by placing them in a small bowl and pour boiling water on top. Immediately cover with plastic wrap to keep in the heat and set aside while you assemble the cookie dough.
In a mediums size bowl, mix together flour, oats, spices, baking soda, and salt, set aside
In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy
Add in the vanilla extract and 1 egg at a time until fully combined with the mixer on medium-low
With the mixer on medium-low, slowly pour in the molasses until fully combined.
Scrape down the sides and prepare to add the dry ingredients
Add in the dry ingredients (the oat-flour mixture) in three separate additions, ensuring each is fully combined before adding the next
**Strain the raisins to remove the water and using the back of a wooden spoon, lightly press down on the raisins to squeeze out as much of the water as you can*** - I squeeze between paper towels to get every bit of moisture out.
Add the raisins and nuts to the cookie dough and gently combine with the mixer on low or by hand using a wooden spoon.
Using the big 2-ounce cookie/ice cream scoop, place mounds of cookie dough onto the prepared baking sheets, allowing about 2 inches between each dough placement
Pat each cookie lightly with your hands until it is flattened to a uniform thickness. Don't smash these until they're thin, you want them fat and plump.
Bake the cookies in the preheated oven for 15-17 minutes until golden brown. The thickness of the cookies determine how long to ake them, it may take more time than 17 minutes, just watch them and pull when you smell them and they are golden.
Once baked, let the cookies cool for an additional 1-2 minutes on the tray before transferring to a wire rack to cool completely
Cookies will keep in an airtight container at room temperature for 1 week or frozen for up to 3 months
Notes
Be sure to use dark molasses but not blackstrap molasses. I prefer Grandma's molasses to cook with.
*Always use Old Fashioned Quaker Oats, the kind that take five minutes to cook. Old Fashioned Quaker Oats are not the same as Quick Oats and they are not Steel Cut Oats.
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