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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Soft & Chewy Oatmeal Raisin Cookies Recipe

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This recipe for Soft & Chewy Oatmeal Raisin Cookies is from The Moore Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. unsalted butter
1 c. packed light or dark brown sugar
¼ c. granulated sugar
2 large eggs
1 tbsp vanilla extract
1 tbsp molasses
1½ c. all-purpose flour
1 tsp. baking soda
1½ tsp. ground cinnamon
½ tsp. salt
3 c. old-fashioned whole rolled oats
1 c. raisins
Optional: ½ c. chopped toasted walnuts
Directions:
Directions:
Using a mixer with a paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add vanilla and molasses and mix on high until combined.

In a separate bowl, toss flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat the oats, raisins, and walnuts on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator.

Preheat the oven to 350ºF. Line two large baking sheets with parchment paper or silicone baking mat. Set aside.

Roll balls of dough (about 2 tbsp per cookie) and place 2 in. apart on the baking sheets. Bake for 11-13 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 5 minutes before transferring to a wire rack to cool completely.
Number Of Servings:
Number Of Servings:
26-30 cookies
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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