With this recipe, I promise you will never be deceived into thinking you’re eating chocolate chips, when in actuality you’ve shoved your faced full of shriveled up grapes (unless of course, you decide to add in raisins, then more power to you). These cookies make me feel warm and fuzzy. Crisp edges with a chewy, moist center. Make these ASAP (or pay me to make them for you, I would be honored and it would make my wallet happy).
Photography by Sophie Marie Creative
- 2 sticks butter, softened
- 2 eggs, room temperature
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 tablespoons molasses
- 1 tablespoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 1/2 cups flour
- 2 cups old fashioned oats
- Optional: 1 cup raisins
- Optional: 3/4 cup chopped walnuts
- Preheat the oven to 350 degrees.
- In a mixer fitted with a paddle attachment, or by hand in a mixing bowl, cream together the butter, sugar, molasses, vanilla, and cinnamon.
- Slowly beat in each egg.
- Next, mix in the flour 1/2 a cup at a time along with the baking soda until mixed. Then gently mix in the oats.
- Finally, mix in the raisins and walnuts (if using) by hand or carefully with a mixer.
- Scoop the dough with an ice cream scoop (about 3 tablespoons) onto a baking sheet. About 6 cookies per batch depending on the size of your baking sheet.
- Bake for 10-12 minutes or until browned but still soft. Let them rest in the pan for at least 5 minutes before removing. Repeat until all of the dough is gone.
Makes 24 cookies