Oatmeal Cookies!

Oat-oat-oatmeal Cookies!

Truth moment, oatmeal cookies are never a go-to cookie for me. Reason being, they are usually more of a dry and dense cookie (or at least most of the ones, I have had. I am usually more of a chocolate chip cookie kind of gal. But, for these, I will make an exception! They are soft, moist, and delicious.

Second truth moment, I don’t like raisins. I know, who doesn’t like raisins? I am told that as a child, I used to love eating those little boxes of sun maid raisins, but 30 some years later…not so much.

Ok, back to the cookies. Now, oatmeal cookies are typically always Oatmeal Raisin, but I like to switch it up and make them with chocolate chips. But, for my Dad (a big Oatmeal Raisin cookie lover), for him I’ll keep it classic.

To make things more complicated, my Husband, requests his cookies to be made with White Chocolate Chips. Anything for you, Babe! My favorite is milk chocolate chip (shocker!)

I hope you enjoy!

Print Recipe
Oatmeal Cookies
Delicious, soft oatmeal cookies with your choice of chocolate chip or raisins!
Course Dessert
Prep Time 15 minutes
Cook Time 11 minutes
Passive Time 30 minutes
Servings
dozen
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 11 minutes
Passive Time 30 minutes
Servings
dozen
Ingredients
Instructions
  1. Using a mix master (i.e. Kitchen Aid), or bowl w/ a hand mixer, cream together the butter and sugars until creamy. This should take 2-5 minutes on high.
  2. Once creamed, add in the eggs (one at a time), until combined. Then, add in the vanilla extract and molasses. Mix until combined.
  3. In a separate medium bowl, prepare your dry ingredients. Whisk together the flour, baking soda, salt, and cinnamon.
  4. Next, add the dry ingredients to the wet. Mix on low until combined. Dough will be sticky.
  5. Then, add in 1 cup of (Raisins or Chips). At this stage (when using separate add ins), Take the dough out and place it on a sheet of plastic wrap. Cut in 1/2, place one 1/2 back in the bowl + 1/2 cup add ins on low. Remove, add in the other half of add ins on low. Remove and wrap each batter in plastic wrap separately.
  6. Refrigerator for 30 minutes. Chill for no less than 30 minutes, and up to 1 hour. (If you need to prepare your dough in advance but are not ready to bake, just make sure to thaw your dough about 30 minutes before baking later that day, or the following).
  7. Preheat oven to 350 degrees.
  8. Prepare 2 baking sheets with parchment paper. After 30 minutes, remove dough and scoop cookies on to baking sheet.
  9. Bake for 11-12 minutes. Make sure not to over bake (with these cookies, it's tempting). You want a golden edge on the bottom. Remove them from the oven. Transfer to cooling rack or my fav, slide the cookies and the sheet right on to the counter top to cool.
  10. Lastly, pour a glass of your favorite milk and enjoy these delicious cookies!
Recipe Notes

 

 

 

 

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