Bakery Style Oatmeal Raisin Cookies
These bakery-style, no-chill oatmeal raisin cookies are crispy on the outside and soft and chewy on the inside. Plus, they’re super easy and quick to make since you don’t need to chill the dough. Just mix and bake, that’s it!
Servings: 24
Calories: 251kcal
Ingredients
- 2 1/4 cups all-purpose flour (285 g) spooned and leveled
- 2 1/4 cups old-fashioned oats (200 g) spooned and leveled
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt decrease to 1/2 tsp if using salted butter
- 1 tsp cinnamon
- 1 cup unsalted butter softened
- 1 ¾ cup granulated sugar
- 4 tsp molasses
- 2 large eggs
- 2 tbsp whole milk
- 2 tsp vanilla extract or vanilla bean paste
- 2.5 cups raisins
Instructions
- Preheat the oven to 350 ℉. Line a baking sheet with parchment paper or a silicone baking mat.
- In mixing bowl, stir flour, oats, baking powder, baking soda, cinnamon and salt. Set aside.
- Using a standing mixer or a hand-held mixer with a large bowl, beat the butter on medium to medium high, about 2-3 minutes. You want it to be a pale yellow and very creamy.
- Add sugar and beat another 2-3 minutes until light and fluffy, scraping down the sides of the bowl with a rubber spatula as needed.
- Add the molasses and mix until fully incorporated, again scraping down the sides of the bowl as needed.
- Add eggs, one at a time, allowing each egg to incorporate before adding the next. Slowly add the vanilla extract and milk and mix until incorporated. At this point the dough might look a bit watery and curdled. That’s totally fine it will firm up once you add the flour mixture.
- Add the flour/oat mixture and mix on low until just incorporated. Scrape down the sides of the bowl with a spatula to make sure the dough is fully mixed and all the flour and oats have been incorporated.
- Gently fold in raisins.
- Using an ice cream scoop or spoon, add balls of 2-3 tablespoons of dough to prepared baking sheet, leaving around 2 inches between each cookie.
- Place the baking tray in the oven and bake 10-12 minutes until the edges are golden brown.
- When the cookies are done, remove from oven, let cool, and enjoy!
Notes
- Make sure all your ingredients, particularly your butter and eggs, are at room temperature.
- Measure out the flour using the spoon and swipe method of spooning the flour into the measure cups and swiping the excess off the top with a knife. This ensures you do not overfill the measuring cups with flour. If you dip the measuring cup directly into the flour, it packs down and you will add too much flour to your recipe.
- If you want a thinner cookie, you can press the cookies down with the bottom of a glass before baking.
- A small ice cream scoop makes scooping the cookie dough on pan super easy and creates even sized cookies!
- This recipe makes 24 cookies and can be halved or double as needed.
Nutrition
Serving: 1Cookie | Calories: 251kcal | Carbohydrates: 42g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 155mg | Potassium: 209mg | Fiber: 2g | Sugar: 16g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg