The very best oatmeal raisin cookies you will ever have! They are soft and chewy and I promise you will NOT be wishing those raisins were chocolate chips. (I know you) The trick is to plump the raisins in boiling water, and then add a bit of molasses to the cookie dough. It’s to die for!
INGREDIENTS:
- 1 cup Butter, Softened
- 1 cup Brown Sugar, Packed
- 1/4 cup Granulated Sugar
- 2 whole Eggs
- 2 teaspoons Pure Vanilla Extract
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg, Ground
- 1/4 teaspoon Dried Ginger, Ground
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 1/2 cups All-Purpose or Whole Wheat Pastry Flour
- 3 1/4 cups Old Fashioned Oats
- 1 cup Raisins
- 1 cup Nuts, Chopped (optional)
INSTRUCTIONS:
- Preheat oven to 350 degrees.
- Line a baking sheet with Silpat or parchment and set aside.
- Cream butter and sugars together on medium-high speed until light and fluffy. Scrape down the sides of bowl.
- Add eggs and vanilla beat for 1 minute and scrape down the sides of bowl.
- Add cinnamon, nutmeg, ginger, baking soda and sea salt. Mix until thoroughly combined. Scrape sides of bowl.
- Add flour, oats, raisins and nuts (if using). Mix on low speed until thoroughly combined, scraping the sides of bowl as needed.
- Scoop oatmeal cookie dough onto lined cookie sheet using a standard sized cookie scoop or rounded tablespoon.
- Bake for 8-10 minutes until lightly brown on the edges.
- Remove from oven and cool on cookie sheet for 3 minutes.
- Move cookies to a cooling rack.
- Store Chewy Spiced Oatmeal Raisin Cookies in a airtight container enjoy .
