Best Ever Oatmeal Raisin Cookies

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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:

Soft-Baked Monster Cookies

Salted Caramel Dark Chocolate Cookies

The Perfect Chocolate Chip Cookie

Soft & Thick Snickerdoodles

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.

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Enjoy!

Best Ever Oatmeal Raisin Cookies
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
  4. 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.
  5. Store cookies in air-tight container.
Notes
Makes 2 dozen cookies.

 

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Cookie Dough Truffles-5 Ways

I’ve got a super, duper easy recipe to share with you.  That okay?  Good.  Because you’ll thank me the next time you have to come up with something sweet and delicious (not to mention cute) for a bridal shower or baby shower or last-minute company or work party or…well, you get the picture.

All I did was take the basic (egg-free) chocolate chip cookie dough truffle recipe below and made it five different ways by changing only a couple of ingredients and dipping the truffles in white or dark chocolate.  Of course, you can just stick with the basic recipe but I wanted to give you some ideas to get your creative juices flowing!  It’s a very versatile recipe so really you could make it into whichever cookie recipe happens to be your favorite.  Have fun!

Chocolate Chip Cookie Dough Truffles-Basic Recipe

1/2 c. (1 stick) Unsalted Butter, softened

3/4 c. Packed Brown Sugar

2 t. Pure Vanilla Extract

1/8 t. Salt

2 1/4 c. AP Flour

14. oz. Sweetened Condensed Milk

1 c. Semi-Sweet Mini Chocolate Chips

2 c. Dark Chocolate Candy Melts (such as Wilton or the brand I highly recommend, Chocoley)

In a mixer, beat butter and brown sugar on medium speed until creamy.  Add vanilla and salt.  Gradually beat in flour and add milk.  (Mixture will seem sticky but it stiffens up nicely, don’t worry.)  Add chocolate chips.  Chill dough in fridge for a few minutes.

While dough is chilling, melt chocolate wafers in microwave in 20-second intervals, stirring each time.  When chocolate is completely melted, get dough out of fridge, shape into 1-inch balls and dip in chocolate.  Having something like this, helps alot. Place on foil to harden.  Drizzle with chocolate or decorate with sprinkles, sugar, etc.

Makes 50 Truffles.

Variations

1. Cherry Pecan Cookie–Replace chocolate chips with 1/2 c. chopped dried cherries and 1/2 c. toasted pecans

2. Oatmeal Raisin Cookie–Replace chocolate chips with 1/2 c. raisins and 1/2 c. oats

3.  Sugar Cookie–Replace the brown sugar with white sugar and omit chocolate chips

4. White Chocolate Macadamia Nut Cookie–Replace brown sugar with white sugar and replace chocolate chips with 1/2 c. chopped macadamia nuts and 1/2 c. white chocolate chips

 

 

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