Oatmeal Raisin Cookies
Oatmeal Raisin Cookies that are soft and chewy with a hint of cinnamon, hearty oats, and sweet raisins in every bite. Slightly crisp on the edges and perfectly tender in the center — cozy, classic, and full of flavor.
Ingredients
- 113 grams (½ cup) unsalted butter at 65°F (18°C)
- 100 grams (½ cup) dark brown sugar
- 30 grams (2 ½ tablespoons) white sugar
- 1 large egg room temperature
- 10 milliliters (½ tablespoon) molasses unsulphured
- 120 grams (1 cup) all-purpose flour
- 2 grams (1 teaspoon) ground cinnamon
- 4 grams (1 teaspoon) baking powder
- 3 grams (½ teaspoon) baking soda
- 2 grams (½ teaspoon) fine sea salt
- 125 grams (1 ½ cups) rolled oats
- 100 grams (¾ cup) raisins
- Extra raisins for topping
- Flaky sea salt for finishing
Instructions
- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy. Do not overcream: beating too long incorporates excess air, making the dough collapse as it bakes.
- Add the egg and mix until smooth, then add the molasses and mix again until fully incorporated.
- In a separate bowl, whisk together the flour, oats, cinnamon, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and mix until no dry flour remains. Do not overmix.
- Fold in the raisins until evenly distributed. The dough should be sticky.
- Scoop or portion the dough so each cookie is about 80 grams. Shape into balls and place on a tray.
- Cover well so they do not dry out and refrigerate for at least 8 hours, so the oats and flour absorb all the moisture and flavor from the butter, sugars, egg and molasses. The balls should feel less sticky after chilling, but not dry.
- Preheat the oven to 365°F (185°C). Line a baking sheet with parchment paper and arrange the cookies with at least 2 inches (5 cm) of space between each one.
- Add a few extra raisins on top before baking.
- Bake for 12 minutes, or until the edges are lightly golden and the centers still look slightly soft. Do not over bake.
- Remove from the oven and, while the cookies are still hot, use a 4-inch round cookie cutter to gently swirl around each cookie, tucking in any uneven edges to form a clean, round shape. The gentle motion helps shape them into perfectly round bakery-style cookies.
- Sprinkle lightly with flaky salt, and let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to finish setting.
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