Chewy Oatmeal Raisin Cookies
- 1 cup (230g) Infused Butter, unsalted, softened to room temperature
- 3 cups (240g) Old-Fashioned Oats
- 1 cup (140g) Raisins, soaked in warm water for 10 minutes and dried
- 1 cup (200g) Light Brown Sugar, packed
- ¼ cup (50g) Granulated Sugar
- 2 large eggs, room temperature
- 1 tablespoon Vanilla Extract
- 1 tablespoon Molasses
- 1 ½ cups (188g) All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 ½ teaspoons Ground Cinnamon
- ½ teaspoon Salt
- Add your raisins to a bowl of warm water and let them sit for 10 minutes.
- In a stand mixer with the paddle attachment, cream the softened butter and sugar together until smooth.
- Add in the eggs and mix on high until fully combined, scraping the sides down as needed.
- Add in the molasses and vanilla extract and continue to mix on high to combine.
- In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together.
- Next add the bowl of dry ingredients to the stand mixer and mix on low until a thick, sticky dough forms.
- Add the raisins and oats to the stand mixer and continue to mix on low until they are completely combined.
- Cover the dough and chill for 1 hour in the fridge.
- Preheat oven to 350°F (177°C).
- Line 2 large baking sheets with parchment paper or a nonstick baking mat and set aside.
- Once chilled, roll out your dough into balls and place 2 inches apart on the baking sheets. Each ball should be able 2 tablespoons of dough. We recommend an ice cream scoop for perfect measurements each time.
- Bake for 12-14 minutes until lightly browned on the sides.
- Remove from the oven and let them sit on the baking sheet for another 5 minutes. The center of the cookies will look underbaked, but they will finish firming up during these 5 minutes. This is what keeps them chewy!