Best Ever Bakery-Style Oatmeal Raisin Cookies

• Vegetarian

• Produce

  • 1 1/2 cups Raisins

• Refrigerated

  • 2 Eggs

• Breakfast Foods

  • 3 cups Rolled oats

• Condiments

  • 1 1/3 tbsp Molasses

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar, light firmly packed
  • 2 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 6 tbsp Granulated sugar
  • 1 tsp Nutmeg, ground
  • 1 tsp Salt
  • 2 tsp Vanilla extract

• Dairy

  • 3/4 cup Butter, unsalted

• Liquids

  • 2 cups Water

Found on hermodernkitchen.com

Description

Ingredients

• ¾ cup unsalted butter, softened to room temperature
• 1 cup light brown sugar, firmly packed
• 6 tablespoons granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 tablespoon + 1 teaspoon molasses*
• 2 cups all-purpose flour
• 3 cups rolled oats**
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1½ cups raisins
• 2 cups boiling water

Directions

• Preheat oven to 350* and line cookie sheets with a silicon mat or parchment paper, set aside
• Place the raisins in a small bowl and pour boiling water on top. Immediately cover with plastic wrap to keep in the heat and set aside while you assemble the dough
• In a mediums size bowl, mix together flour, oats, spices, baking soda, and salt, set aside
• In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy
• Add in the vanilla extract and 1 egg at a time until fully combined with the mixer on medium-low
• With the mixer on medium-low, drizzle in the molasses until fully combined.
• Scrape down the sides and prepare to add the dry ingredients
• Add in the dry ingredients (the oat-flour mixture) in three separate additions, ensuring each is fully combined before adding the next
• Strain the raisins to remove the water and using the back of a wooden spoon, lightly press down on the raisins to squeeze out as much of the water as you can***
• Add the raisins to the cookie dough and gently combine with the mixer on low or by hand using a wooden spoon.
• Using a 2-ounce scoop, place mounds of cookie dough onto the prepared baking sheets, allowing about 2 inches between each dough placement
• Using the palm of your hand or the flat bottom of a glass, press down on the cookie dough mounds until they are about half their original size
• Bake the cookies in the preheated oven for 15-17 minutes until golden brown
• Once baked, let the cookies cool for an additional 1-2 minutes on the tray before transferring to a wire rack to cool completely
• Cookies will keep in an airtight container at room temperature for 1 week or frozen for up to 3 months