You’d probably be surprised to know that I absolutely hate raisins! Yucko, ewww and gross! I can remember getting the teeny tiny little boxes for snacks at school, and they were promptly thrown in the garbage! I’d starve before I ate those shriveled up little grapes!
A lot has changed since those days! While I am still not a huge of fan of just busting out the box of raisins for snacking purposes, they do have a certain flair paired with the right recipe! Say like these delicious oatmeal raisin cookies! Or even say, a broccoli salad. Yes, not so gross anymore. I admit it, I love cooking and trying new recipes with raisins and even eating them.
These Old Fashioned Chewy Oatmeal Raisin Cookies remind me of the ones grandma used to make! For extra special goodness I love frosting the tops with cream cheese frosting which it totally optional! I kinda went the lazy route and just cracked open a tub of frosting strait from the grocery store shelve, but if you happen to have a homemade recipe, (which I will post someday) I would go that route!
- 1 cup butter, softened to room temperature
- 1 cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 1 Tablespoon molasses
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned whole rolled oats (not quick oats)
- 1 cup raisins
- ½ cup chopped toasted walnuts
- Cream softened butter and sugar together on medium speed using a hand mixer until smooth.
- Add the eggs and mix on high until combined.
- Add the vanilla and molasses and mix on high until combined. Set aside.
- In a separate bowl, mix flour, baking soda, cinnamon, and salt together.
- Add dry ingredients to the wet ingredients and mix on low until combined.
- Beat in the oats, raisins, and walnuts.
- Dough should be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator
- Preheat oven to 350°F
- Grease two large baking sheet or line with nonstick parchment paper or silicon baking matt.
- Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 11-13 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to your cookie jar.
- Optional - once cookies are completely cooled frost tops with your favorite cream cheese frosting recipe!