This recipe is for a wonderful soft and chewy oatmeal raisin cookie. The secret to its chewy texture is a combination of dark brown sugar, the addition of molasses, and chilling the dough for at least 30-60 minutes before baking
Ingredients
- 1 large egg + 1 large egg yolk (room temperature)
- 2 tsp pure vanilla extract
- 2 tbsp un-sulphured or dark molasses
- 1⅔ cups all-purpose flour
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp salt
- 3 cups old-fashioned whole rolled oats
- 1 cup raisins (soaked 10 min in hot water)
- ¾ cup brown sugar
- 1/4 cup white sugar
- ¾ cup softened butter (Use Kerrygold Irish Butter! room temperature)
Instructions
- In a small bowl, add 1 cup raisins to 1 cup of very hot water and set aside to soak.
- In a large mixing bowl, cream butter and both brown & white sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs, molasses and vanilla. Cream for 1-2 minutes longer.
- Stir in flour, ground cinnamon, baking soda, and salt, just until combined. Next, by hand, fold in old-fashioned rolled oats into the batter.
- Roll into small balls until round and smooth. (To make a flat disc-like cookies, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle). Cover the dough and let refrigerate for 30-60 minutes.
To Bake:
- Preheat oven to 350 degrees.
- Dough will be thick, yet very sticky. *To make flatter cookies, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *
- Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Place cookie balls (about 2-3 tbsp each – I use a cookie scoop) on a parchment paper-lined baking sheet.
- Bake for 13-15 minutes until they are lightly browned on the edges. (I always bake 14 minutes in my oven) At this point, the centers of the cookies will look to be under-baked. Let cool for several (5-6) minutes on baking sheet before removing from the pan. They will continue to set on the baking sheet due to heat transfer following removal from the oven.
- Remove to wire baking rack for cooling. They will taste the best the following morning after they sit overnight. Store up to 1 week at room temperature in a sealed canister.
Quick IMPORTANT Baking Tips
- Don’t Overbake: Bake until the edges are golden brown but the centers still look soft and slightly wet. They will continue to set as they cool.
- Rolled Oats: Always stick to old-fashioned whole rolled oats rather than quick oats to get that desired hearty, chewy texture.
- Plump Raisins: For extra juicy raisins, soak them in warm water for 10 minutes and drain thoroughly before folding into the dough.
- Room Temperature: Always use room temperature eggs and butter.
- Butter: Use Kerrygold Irish Butter or a brand similar that has higher fat content. Kerrygold: Contains 85% butterfat. Less water means a richer, creamier texture in baking
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