MONDAY RECIPE POST - OATMEAL COOKIES

I have tried several oatmeal cookies over time, and enjoy trying different versions.  This one has molasses added and that intrigued me. My Dear Other Half enjoys it, as did my Mother-in-Law.  I never got the hang of her bread doughnuts, which were exceptional.  It has been years since I tried making those, and I should make another effort. A tablespoon of molasses was always added on the side for dipping, right next to those doughnuts, which were swoon-worthy! 

Anyhow, getting back to these cookies, a tablespoon of molasses is one of the ingredients and the reason I decided on using this recipe.  I found it at Sally’s Baking Recipes here.  I always recommend looking at the original for many reasons, all her tips were very useful and a great guideline.  She describes them as having “a chewy texture, soft centers, plump raisins, and cinnamon flavor”.  

Gregg was out of the house for a few hours, and I decided to make this version of his favorite cookie, with a nod to his Mom, whose bread doughnuts were always an incredible treat on our visits back in the day.  Her use of Molasses and my use of it today  were the connecting dots between memories.

Soft and Chewy Oatmeal Raisin Cookies 

Makes 26 to 30 cookies

https://sallysbakingaddiction.com/soft-chewy-oatmeal-raisin-cookies/

1 cup (230g) unsalted butter, softened to room temperature

1 cup (200g) packed light or dark brown sugar

1/4 cup (50g) granulated sugar

2 large eggs*

1 tablespoon  pure vanilla extract

1 tablespoon molasses

1-1/2 cups (188g) all-purpose flour (spoon & leveled)

1 teaspoon baking soda

1 and 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

3 cups (240g) old-fashioned whole rolled oats*

1 cup (140g) raisins

optional: 1/2 cup (64g) chopped toasted walnuts

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.

In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

Sally’s Notes:

“Make Ahead and Freezing 

Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. 

Oats: For these oatmeal raisin cookies, I use old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!

Eggs: Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.

Raisins: Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) – this makes them nice and plump for your cookies.

Oatmeal Raisin Cookie Dough is Sticky

This oatmeal raisin cookie dough is sticky, so don’t be alarmed. The cookie dough needs to chill for about 30 minutes before baking. I don’t recommend keeping this cookie dough in the refrigerator for much longer because your cookies won’t spread. The oats will begin to absorb all of the wonderful moisture from the eggs, butter, and sugar and won’t expand as they bake. Sticky dough is good dough!”

What did we think?  

They were a big hit and snapped up when offered, with more requested.  We definitely liked the texture and the taste of this oatmeal cookie.   I had a thought that if in a rush to go out in the morning, a couple of these would suffice in a pinch, to replace breakfast.   

My brown sugar was rock hard!  I had to put it into the blender to break it up.  Anyone have any better ideas for that?  

I included the walnuts and left them in quite big pieces.  Next time I will add more, a handful or so. 

The molasses was a big hit, not overpowering by any means.  I'll definitely keep that in the recipe.

One of the commenters I read said they added dried cranberries instead of raisins.  I also thought dried chopped dates might be nice for a change.  However, Sweet Other Half enjoyed these cookies so much, he doesn't want me to change a thing and that's great.  I'm glad he enjoyed them.  

I always raise the temperature in our oven, because it seems to run on the cooler side.  I end up cooking longer than a recipe requires.  Instead of 350 I put it up to 375, and they came out great.   That's just for our oven mind you, yours might be spot on.

I think that's about it.  If there is anything else that comes to mind, I will add later.

Thanks for looking and have a great week.