These Oatmeal Raisin Cookies are a delightful treat when you’re looking to satisfy a sweet tooth with a twist on classic flavors.
Oatmeal Raisin Cookies
They have crispy edges, a soft chewy middle, and are perfectly sweetened. Not to mention the fact that my kids, especially my teenage son, think I’m the best mom ever when I make these for them!
I feel good about serving these to my kids other than more popular cookies, like chocolate chip, because they have extra yummy ingredients like oats and raisins. (And, I have a couple of kids that don’t like chocolate chips… Go figure!)
Oatmeal Raisin Cookie Ingredients
- 1 cup room temp butter
- 1 cup brown sugar
- 1/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 tablespoons molasses
- 1 1/2 cup flour
- 3 cups oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 3 teaspoons corn starch
- 1/2 cup raisins
- *Optional – 1/2 cup chopped walnuts
Instructions
In a mixing bowl combine all the wet ingredients: your butter, sugars, eggs, vanilla, and molasses. Blend till there aren’t chunks of butter, and everything is well incorporated.
Add your dry ingredients: flour, oats, baking soda, salt, cinnamon, corn starch, raisins, and walnuts.
Stir together well till all ingredients are well incorporated.
Cover the bowl with plastic wrap (to keep it from drying out) and place it in the refrigerator for at least 30 minutes!
When ready to bake, preheat your oven to 350 degrees F., and move the oven rack to the middle position.
Using a cookie scoop or large spoon, scoop about 2 tablespoons at a time into cookie balls and place them on a cookie sheet. I do 4 rows of 3 on a large cookie sheet.
Bake in preheated oven for 13 minutes or until golden on the edges.
Let cookies cool, and then ENJOY!
TIP
This cookie dough is delicious! Don’t eat it all before you cook it 😉
Recipe Card
The Best Oatmeal Raisin Cookies – Crisp Edges Chewy Middles
Ingredients
- 1 cup room temp butter
- 1 cup brown sugar
- 1/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 tablespoons molasses
- 1 1/2 cup flour
- 3 cups oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 3 teaspoons corn starch
- 1/2 cup raisins
- *Optional – 1/2 cup chopped walnuts
Instructions
- In a mixing bowl combine all the wet ingredients: your butter, sugars, eggs, vanilla, and molasses. Blend till there aren’t chunks of butter, and everything is well incorporated.
- Add your dry ingredients: flour, oats, baking soda, salt, cinnamon, corn starch, raisins, and walnuts.
- Stir together well till all ingredients are well incorporated.
- Cover the bowl with plastic wrap (to keep it from drying out) and place it in the refrigerator for at least 30 minutes!
- When ready to bake, preheat your oven to 350 degrees F., and move the oven rack to the middle position.
- Using a cookie scoop or large spoon, scoop about 2 tablespoons at a time into cookie balls and place them on a cookie sheet. I do 4 rows of 3 on a large cookie sheet.
- Bake in preheated oven for 13 minutes or until golden on the edges.
- Let cookies cool for at least 5 mins, and then ENJOY!
Cookie Recipes
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
1 comment
Julie
I followed the recipe as directed. The cookies were pretty good but they weren’t crispy on the edges. I left the second batch in longer but still not crispy. I used rolled oats, not quick oats so maybe that would have made a difference.