The original title of these cookies is actually Soft & Chewy Oatmeal Raisin Cookies but after making and eating a couple (or 5…) I thought BEST EVER was more of an accurate description. Because they truly are that good! And of course this cookie recipe comes from Sally’s Baking Addiction. I am in love with her cookie recipes. I really, really am. Some of the ones I’ve tried and LOVE include:
And then there are these oatmeal raisin cookies. Typically oatmeal raisin isn’t at the top of everyone’s favorite cookie list, but this one definitely deserves a spot. The raisins are plump and sweet, the addition of molasses gives it a slightly deeper flavor and the white chocolate chips are the perfect amount of additional sweetness. This cookie rocks.
- 1 c. Unsalted Butter, room temperature
- 1 c. Light Brown Sugar
- ¼ c. Granulated Sugar
- 2 Large Eggs, room temperature
- 1 T. Pure Vanilla Extract
- 1 T. Molasses
- 1½ c. All-Purpose Flour
- 1 t. Baking Soda
- 1½ t. Ground Cinnamon
- ½ t. Salt
- 3 c. Old-Fashioned Rolled Oats
- ½ c. Raisins, soaked in water overnight and drained
- ½ c. White Chocolate Chips
- In the bowl of an electric mixer, cream the butter and both sugars together on medium speed until smooth. Add the eggs and mix on high until combined, about 1 minutes. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low speed until combined. Beat in the oats, raisins and white chocolate chips on low speed. Dough will be thick and very sticky. Chill the dough for 30-60 minutes in the refrigerator.
- Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
- Roll dough into 1.5″ ball and place on baking sheets 2 inches apart. Bake for 10-12 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
- Store cookies in air-tight container.