No matter what's going on in the world, Gran's Old-Fashioned Oatmeal Raisin Cookies are a delicious constant. These tasty traditional treats can satisfy sweet tooths and nurture your nostalgia with their sweet and warming flavor. Beautifully spiced and with bursts of almost jammy flavor from the raisins, Gran's Old-Fashioned Oatmeal Raisin Cookies are delightfully chewy and soft. A pile of these cookies on a plate will make anyone smile!
Ingredients• 1 cup unsalted butter, softened to room temperature • 1 cup packed brown sugar • 1/4 cup granulated sugar • 2 large eggs, room temperature • 1 tablespoon pure vanilla extract • 1 tablespoon molasses • 1 1/2 cups all-purpose flour • 1 teaspoon baking soda • 1 1/2 teaspoons ground cinnamon • 1/2 teaspoon salt • 3 cups old-fashioned whole rolled oats • 1 cup raisins • 1/2 cup walnuts, optional, chopped, toasted
Using a hand or stand mixer, cream the butter, brown sugar, and granulated sugar together on medium speed until smooth, about 2 minutes.
Add the eggs. Mix the creamed butter, sugar, and eggs on high until combined, about 1 minute, scraping down the sides and bottom of the bowl as needed.
Add the vanilla and molasses and mix on high until combined. Set the mixture aside.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
At low speed, add the dry ingredient mixture into the wet ingredient mixture and mix on low until combined.
Beat the oats, raisins, and walnuts into the mixture at low speed until a thick and very sticky dough forms.
Chill the dough for at least 30 minutes in the refrigerator. You can extend this chilling time to a full hour or up to 2 days.
Preheat the oven to 350 degrees F.
Line two large baking sheets with parchment paper or silicone baking mats.
Roll about 2 tablespoons of dough into a ball and place the ball on the prepared baking sheet.
Continue this rolling process with the rest of the dough, giving the balls about 2 inches of space on the baking sheet.
Bake until the cookies are lightly browned on the sides but still looking soft and under-baked in the center, about 12-14 minutes.
Remove the sheets from the oven and allow the cookies to cool for 5 minutes.
Transfer the cookies to a wire rack to cool completely.
Serve when at room temperature!