Chewy Oatmeal Raisin Cookies

I love chewy oatmeal raison cookies. Maybe because they consist of oatmeal and raisins I don’t feel guilty when I eat a few. The aroma of the spices as the cookies bake make the house smell wonderful and then taking that first bite when they are still warm just says comfort to me. Enjoy.

Ingredients

1 cup unsalted butter, softened

1 cup packed light brown sugar

¼ cup granulated sugar

2 large eggs, room temperature

1 TBSP vanilla

1 TBSP molasses

1½ cups all-purpose flour

1½ tsp. ground cinnamon

½ tsp. ground cloves

1 tsp. baking soda

1½ tsp. salt

3 cups old-fashioned whole rolled oats

1 cup raisins (plumped for 10 minutes in hot water, and drained)

½ cup chopped toasted walnuts – optional

Directions

Cream together the softened butter and both sugars on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides as needed. Add the vanilla and molasses and mix on high until combined. Set aside.

In a separate bowl, combine the flour, baking soda, cinnamon, cloves and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts on low speed. Dough will be thick, yet sticky. Chill the dough for 30-60 minutes in the refrigerator (chill the full hour if you are concerned about the cookies spreading while baking). Shape dough into about a 1” ball and place about 2” apart on parchment-lined baking sheets. Preheat oven to 350 degrees and bake for about 11-13 minutes until very lightly browned around the edges. Centers will be soft and look under baked. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies will set as they cool.

Store in an air tight container for up to one week or freeze up to three months. You can freeze balls of cookie dough for up to three months. Place frozen dough balls on baking sheet and add one minute to baking time.

Recipe adapted from Sally's Baking Addiction

Makes 26-30 cookies.

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