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- 1
Plump the Raisins
Bring a small pot of water to a boil. Add the raisins to a small bowl and pour the boiling water over them. Set aside to plump for at least 10–15 minutes. If using walnuts, toast them in a small dry pan over medium heat, stirring frequently for 3–5 minutes until light brown and fragrant. Set aside to cool.
- 2
Cream Butter and Sugars
In a large bowl or stand mixer, beat the softened butter until smooth and creamy. Add the brown sugar and granulated sugar and beat together, scraping the sides of the bowl, for 2–3 minutes until fluffy.
- 3
Add Wet Ingredients
Add the eggs, vanilla extract, and molasses. Beat well until fully incorporated, scraping the bottom and sides of the bowl.
- 4
Add Dry Ingredients
Add the flour to the bowl but don't mix yet. Sprinkle the baking soda, salt, cinnamon, nutmeg, and a pinch of cardamom (if using) on top of the flour and stir them in with a spoon. Then beat the flour mixture into the dough, stopping while a few flour streaks still remain — don't overmix.
- 5
Add Oats and Raisins
Add the quick oats, old fashioned oats, and toasted walnuts. Beat just until the flour streaks are gone. Drain the soaked raisins through a strainer and pat dry with a paper towel, then stir them into the dough with a wooden spoon. Cover the dough and refrigerate for at least 2 hours, or up to 48 hours.
- 6
Bake
Preheat oven to 350°F. Line baking sheets with parchment paper. Scoop dough into balls about 2 inches across and place them 2 inches apart on the prepared sheets. Bake for 11–12 minutes until the edges are firm and lightly golden and the top has just lost most of its shine.
- 7
Shape and Cool
Immediately after removing from the oven — don't wait even a minute — use two spoons to gently push the edges of each cookie toward the center. This keeps the middles thick and soft. Press any extra plumped raisins into the tops if desired. Transfer to a wire rack and let cool completely.
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Soft and Chewy Oatmeal Raisin Cookies
Created by: SugarAndButter
Ingredients
- 1 cup butter
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 tbsp molasses
- 2 1/2 cup all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- cardamom
- 1 cup quick oats
- 1 cup old fashioned rolled oats
- 1/2 cup walnuts
- 1 1/2 cup raisins
Instructions
- Plump the RaisinsBring a small pot of water to a boil. Add the raisins to a small bowl and pour the boiling water over them. Set aside to plump for at least 10–15 minutes. If using walnuts, toast them in a small dry pan over medium heat, stirring frequently for 3–5 minutes until light brown and fragrant. Set aside to cool.
- Cream Butter and SugarsIn a large bowl or stand mixer, beat the softened butter until smooth and creamy. Add the brown sugar and granulated sugar and beat together, scraping the sides of the bowl, for 2–3 minutes until fluffy.
- Add Wet IngredientsAdd the eggs, vanilla extract, and molasses. Beat well until fully incorporated, scraping the bottom and sides of the bowl.
- Add Dry IngredientsAdd the flour to the bowl but don't mix yet. Sprinkle the baking soda, salt, cinnamon, nutmeg, and a pinch of cardamom (if using) on top of the flour and stir them in with a spoon. Then beat the flour mixture into the dough, stopping while a few flour streaks still remain — don't overmix.
- Add Oats and RaisinsAdd the quick oats, old fashioned oats, and toasted walnuts. Beat just until the flour streaks are gone. Drain the soaked raisins through a strainer and pat dry with a paper towel, then stir them into the dough with a wooden spoon. Cover the dough and refrigerate for at least 2 hours, or up to 48 hours.
- BakePreheat oven to 350°F. Line baking sheets with parchment paper. Scoop dough into balls about 2 inches across and place them 2 inches apart on the prepared sheets. Bake for 11–12 minutes until the edges are firm and lightly golden and the top has just lost most of its shine.
- Shape and CoolImmediately after removing from the oven — don't wait even a minute — use two spoons to gently push the edges of each cookie toward the center. This keeps the middles thick and soft. Press any extra plumped raisins into the tops if desired. Transfer to a wire rack and let cool completely.