Description
Elevate the classic oatmeal raisin cookie with this monster-sized recipe featuring deep molasses flavor and a hearty, chewy texture. These thick, bakery-style treats are loaded with plump raisins and warm spices for a truly epic snacking experience.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons dark molasses
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned whole rolled oats
- 1 1/2 cups raisins, soaked and drained
- 1/2 cup toasted walnuts (optional)
Instructions
- Cream the softened butter with brown and granulated sugars in a stand mixer on medium speed for about 3 minutes until smooth and fluffy.
- Beat in the eggs one at a time on high speed for one minute, then scrape down the bowl and add the vanilla and dark molasses.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt, then add to the wet ingredients on low speed until just combined.
- Fold in the rolled oats and raisins (plus optional walnuts) by hand until evenly distributed through the thick dough.
- Chill the dough in the refrigerator for at least 30 to 60 minutes to ensure the cookies bake up thick rather than spreading too thin.
- Preheat oven to 350°F (177°C) and scoop large balls of dough onto lined baking sheets; bake for 12-14 minutes and let set on the pan for 5 minutes before moving.
Notes
To ensure your raisins stay juicy and don’t dry out the dough, soak them in warm water for 10 minutes then pat dry before folding them in. Using dark molasses provides a deeper color and more robust flavor than light molasses, contributing significantly to that signature chewy, dense center.
- Prep Time: 15 mins
- Cook Time: 13 mins
- Category: Dessert
- Method: Baking
- Cuisine: American