Thick and Chewy Oatmeal Raisin Cookies

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  • 1/2 cup butter, softened
  • 1/2 cup + 1 tbsp. sugar
  • 1 large egg, room temperature
  • 1/2 Tbsp. vanilla
  • 1 1/2 Tbsp. Crosby’s Fancy Molasses
  • 1 cup flour, spooned in
  • 1/2 tsp. baking soda
  • 3/4 tsp. cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups rolled oats (not instant)
  • 1/2 cup raisins


  1. In a large bowl cream the butter and sugar until fluffy and light in colour. Beat in the egg then the vanilla and molasses.
  2. In another bowl combine the flour, baking soda, cinnamon and salt. Stir into the creamed mixture.
  3. Add rolled oats and raisins and stir until well combined.
  4. Chill for 30 minutes to an hour.
  5. Preheat oven to 350 F and line a large baking sheet with parchment paper.
  6. Drop dough by heaping tablespoonful (or use a medium cookie scoop) onto prepared sheet, about two inches apart.
  7. Bake for 11-12 minutes, until edges are set but the middle still looks a little soft.
  8. Let cool on the pan for a bit before removing to a rack to cool.