A dark and chewy oatmeal raisin cookie. It’s a simple family recipe – dump, mix & bake. These are not your puffy, cakey oatmeal cookie – they spread out a little & are more chewy & lacey. As with any cookie – if you want to keep their chewy consistency over days, then bag them with 1/2 pc of bread and they’ll retain their moisture better.
Chewy Oatmeal Cookies
- 1 cup butter
- 1 cup brown sugar
- 1/2 cup granulated white sugar
- 1/4 cup molasses
- 2 tsp vanilla
- 2 eggs large
- 1 1/2 cups flour all purpose
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp cardamom or warm spice of your choice (nutmeg, etc)
- 2 cups regular rolled oats
- 1 1/2 cups raisins soft
- In a large bowl cream butter & sugars. Add molasses, vanilla, eggs and mix well.
- Add flour, salt, and spices. Mix thoroughly then add the oats and raisin. Stir to combine and place in refrigerator to let chill 30 minutes to make scooping the batter less sticky.
- Form ping pong ball sized cookies onto a baking sheet (parchment lined or silpat mat for easy clean up) allowing 3 inches between the cookies to allow for them to spread.
- Bake in the center of a pre-heated 350F oven for about 10 minutes or until the cookie is golden brown on the edges and the middle looks just barely set. Check them at the 8 minute mark and go from there. They may need up to 12 minutes total.
- Remove and let cool slightly before transferring to a cooling rack. If handled too quickly they will collapse when moving them.