Oatmeal Raisin Cookies

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup packed light or dark brown sugar
• ¼ cup sugar
• 2 large eggs
• 1 Tbs pure vanilla extract
• 1 Tbs molasses
• 1½ cup flour
• 1 tsp baking soda
• 1½ tsp cinnamon
• ½ tsp salt
• 3 cups oats
• 1 cup raisins
• ½ cup chopped toasted walnuts

Directions

1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes.
2. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
3. Add the vanilla and molasses and mix on high until combined. Set aside.
4. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together.
5. Add to the wet ingredients and mix on low until combined.
6. Beat in the oats, raisins, and walnuts on low speed. Dough will be thick, yet very sticky.
7. Chill the dough for 60 minutes in the refrigerator
8. Preheat oven to 350°F.
9. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
10. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky.
11. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked.
12. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.