Classic Soft and Chewy Oatmeal Raisin Cookies

• Vegetarian

• Produce

  • 1 cup Raisins

• Refrigerated

  • 1 Egg yolk, large
  • 2 Eggs, large

• Breakfast Foods

  • 3 cups Rolled oats, old-fashioned

• Condiments

  • 1 tbsp Molasses

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar, light
  • 2 tsp Cinnamon
  • 2 tsp Cornstarch
  • 1/2 cup Granulated sugar
  • 1/8 tsp Nutmeg
  • 1 pinch Salt
  • 2 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

Found on sprinklesomesugar.com

Description

Ingredients

• 1 3/4 cup all-purpose flour
• 3 cups old fashioned rolled oats
• 1 tsp baking soda
• 2 tsp cornstarch
• pinch salt
• 2 tsp cinnamon
• 1/8 tsp nutmeg
• 1 cup unsalted butter, softened
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• 2 tsp vanilla extract
• 1 tbs molasses
• 1 cup raisins

Directions

• In a medium-sized bowl, toss flour, oats, baking soda, cornstarch, salt cinnamon and nutmeg together. Set aside.
• In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, cream butter and both sugars until light and fluffy, about 2 minutes. Add the eggs, vanilla and molasses and mix until smooth. Pour in the flour/oat mixture and mix until just combined. Do not over-mix. Stir in the raisins by hand with a rubber spatula. Chill dough for 2 hours.
• Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
• Roll 2 tablespoons of dough in a ball and place on prepared cookie sheet 2 apart. Repeat this step for the remaining dough. Place the dough that is not being used back into the refrigerator until ready to use so it stays nice and cold. Bake cookies for 10-12 minutes. They will look a little wet in the center and undone but this is okay. They will firm up as they cool to room temperature - this is what keeps them soft. If you like a crunchier cookie, simply bake longer.