Molasses Oatmeal Chocolate Raisin Cookies are so good. I even love the way the house smells while these soft, chewy cookies bake.
Molasses Oatmeal Chocolate Raisin Cookies are an old fashioned cookie with a twist! These cookies always remind me of my grandmother. I remember how amazing her house smelled when these were baking. I kept her original cookie the same and added chocolate chips!
Why did everything always taste so darn good when grandma made it? It’s like they have a little cookie magic. I love this recipe for Molasses Oatmeal Chocolate Raisin Cookies because she passed down a little cookie magic when she gave it to me.
I always remember the smell in the house when she would make them. You knew what was in the oven as soon as you encountered that smell. Around here everyone feels the same way about these cookies, they don’t last long at all.
These cookies are so soft, and so chewy. This is not a light and fluffy cookie. This is a “you’re going to need a glass of milk” cookie.
Grandma added walnuts to her cookies. There are so many flavors going on you can leave them out if you want to. They do and a nice crunch, so I usually add them!
The only change I have made to grandma’s recipe is the addition of the chocolate chips. I am a firm believer that chocolate makes everything better! These cookies are not overly sweet so they can stand a little sweetness from the chips!
Make sure you have your glass of milk ready for when they come out of the oven!
Ingredients for Molasses Oatmeal Chocolate Raisin Cookies
- butter
- eggs
- molasses
- vanilla
- sugar
- brown sugar
- flour
- oats
- salt
- baking soda
- cinnamon
- nutmeg
- chocolate chips
- raisins
- pecans or walnuts
How to make Molasses Oatmeal Chocolate Raisin Cookies
First combine the flour, cinnamon, nutmeg, baking soda and salt in a large bowl. Set aside.
In a large bowl, using a mixer, cream together the butter, brown sugar, and white sugar until smooth.
Beat in eggs one at a time, then stir in vanilla and molasses.
Add the dry mixture gradually into the creamed mixture until just blended. Scrape down the sides and bottom of the bowl as needed.
Stir in the quick oats, raisins and chocolate chips by hand.
For the best results cover, and chill dough for at least one hour in the refrigerator
Be prepared this dough is quite heavy and sticky.
Drop by heaping spoonfuls, about 2 tbsp each, onto un-greased baking sheets. Flatten cookies into rounds with two of your fingers or a fork.
Preheat the oven to 325 degrees and bake for 15-17 minutes or until cookies are lightly browned on the sides. The centers will look very soft and not cooked. The cookies will finish cooking on the baking sheet after they are removed from the oven.
Keep them cooling on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.
Cookies stay fresh covered at room temperature for between 5-7 days.
If you are like me and always on the lookout for more cookie recipes, I have included some of my favorites below. Just in case!
Double Chocolate Espresso Nut Cookies
Chocolaty Chocolate Macadamia Nut Cookies
Chocolaty Macadamia Nut Cookies
Grandma’s Oatmeal Chocolate Raisin Cookies
Glazed Mint Chocolate Chip Cookies
White Chocolate Turtle Cookies
The Best Peanut Butter Chocolate Chunk Cookies
Chocolaty Cherry Cheesecake Cookies
The Ultimate Chocolate Chunk Cookie
White Chocolate Brownie Cookies
Molasses Oatmeal Chocolate Raisin Cookies
Ingredients
- 1 cup butter, unsalted, room temperature
- 2 eggs
- 2 tblsp molasses
- 1 tblsp vanilla -
- 1/2 cup sugar -
- 1 cup brown sugar, packed
- 1 1/4 cup all-purpose flour - plus more as needed
- 3 cups oats, quick cooking
- 1 tsp salt -
- 1 tsp baking soda -
- 2 tsp cinnamon, ground
- 1/4 tsp nutmeg, ground
- 1 cup chocolate chips or more
- 1 cup raisins or more
- 1 cup walnuts, chopped (optional) - (or more)
Instructions
-
First combine the flour, cinnamon, nutmeg, baking soda and salt in a large bowl. Set aside.
-
In a large bowl, using a mixer, cream together the butter, brown sugar, and white sugar until smooth.
-
Beat in eggs one at a time, then stir in vanilla and molasses.
-
Add the dry mixture gradually into the creamed mixture until just blended. Scrape down the sides and bottom of the bowl as needed.
-
Stir in the quick oats, raisins and chocolate chips by hand.
-
For the best results cover, and chill dough for at least one hour in the refrigerator
-
Be prepared this dough is quite heavy and sticky.
-
Drop by heaping spoonfuls, about 2 tbsp each, onto un-greased baking sheets. Flatten cookies into rounds with two of your fingers or a fork.
-
Preheat the oven to 325 degrees and bake for 15-17 minutes or until cookies are lightly browned on the sides. The centers will look very soft and not cooked. The cookies will finish cooking on the baking sheet after they are removed from the oven.
-
Keep them cooling on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.
-
Cookies stay fresh covered at room temperature for between 5-7 days.
Recipe Notes
In your instructions you say to combine the oats, flour, salt and cinnamon and nutmeg and set aside. After combining the “wet” ingredients, you say combine the oats and flour mixture together with the wet ingredients and after that you say, combine the oats. Which is it? Please review your instructions.
I can’t thank you enough for letting me know about this error! Don’t tell my husband and son I have them convinced I am perfect! 😉 These cookies are delicious. I hope you will still consider giving them a try! I’d love to know what you think! Regardless take care and all the best. Karin