Should your friend’s Italian boyfriend ever hit on you, you can try to mend the issue with these soft and chewy oatmeal raisin cookies.
- Yield: 2 dozen cookies
- Preparation Time: 30 Minutes
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar
- 2 large eggs, room temperature
- ½ tablespoon vanilla extract
- 1 tablespoon molasses
- 3 cups old-fashioned rolled oats
- 1 cup raisins
How to Make It
- In a medium mixing bowl, whisk the flour, baking soda, ground cinnamon, and salt to combine. Set aside.
- Using either a stand or hand mixer, cream the butter and sugar on medium speed until very light and fluffy, about 3 minutes. Add the eggs and continue to mix until combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula as needed. Add the vanilla extract and molasses, and mix to combine thoroughly.
- With the mixer set to low speed, add the dry ingredients to the wet ingredients and mix until just barely combined.
- Using a rubber spatula, fold in the oats and raisins. The dough will be thick and sticky. Cover the mixing bowl with plastic wrap and place in the refrigerator for 30 minutes.
- Remove the chilled dough and preheat the oven to 350°F.
- Line a baking sheet with parchment paper. Roll balls of dough (about 2 tablespoons each) and place them 2 inches apart on the baking sheet.
- Bake for 11 to 13 minutes, or until the cookies just begin to brown around the edges. The cookies will look soft and not quite done baking, but they will continue to bake from residual heat in the baking sheet as they cool.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before serving.