Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) packed light or dark brown sugar
- 1/4 cup (50 g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 Tablespoon (15 ml) molasses
- 1 2/3 cups (209 g) all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups (255 g) old-fashioned whole rolled oats
- 1 cup (140 g) raisins
- Optional: 1/2 cup (64 g) chopped toasted walnuts
Instructions
- Cream butter and sugars with a mixer on medium speed until smooth. Add eggs, mix on high 1 min, then add vanilla and molasses and mix until combined.
- Whisk together flour, baking soda, cinnamon, and salt. Add to wet ingredients and mix on low until combined.
- Beat in oats, raisins, and walnuts (if using) on low speed. Dough will be thick and sticky. Chill 30–60 minutes.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
- Roll 2 Tbsp dough per cookie, place 2 inches apart. Bake 12–14 minutes until lightly browned on edges. Cool 5 minutes on sheet, then transfer to wire rack.
Notes
- Cookies stay fresh at room temperature up to 1 week. Baked or unbaked dough freezes up to 3 months.
- Use old-fashioned whole oats for chewy texture and room-temperature eggs and butter for best results.
- Soak raisins in warm water 10 minutes before using for plumpness.
- Prep Time: 45 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian