Molasses Oatmeal Chocolate Raisin Cookies
Ingredients
- 1 cup butter, unsalted, room temperature
- 2 eggs
- 2 tblsp molasses, light or dark, see note below
- 1 tblsp vanilla
- ½ cup sugar
- 1 cup brown sugar, packed
- 1 ¼ cup all-purpose flour plus more as needed
- 3 cups oats, quick cooking
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon cinnamon, ground
- ¼ teaspoon 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 tablespoon 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.
Notes
If you prefer a softer, lighter colored and flavored cookie, use the light molasses. If you enjoy molasses flavor and don't mind a darker cookie, as shown in the pictures, use dark molasses. Blackstrap is much too bitter and in my opinion better suited for baked beans and pulled pork.