• 1 cup unsalted butter melted and cooled until no longer warm to the touch (226g)
• 1 cup dark brown sugar packed (200g)
• ½ cup granulated sugar (100g)
• ¾ teaspoon ground cinnamon
• 2 large eggs room temperature preferred
• 1 Tablespoon molasses “unsulphured”
• 1 Tablespoon vanilla extract
• 2 cups all-purpose flour (250g)
• 1 Tablespoon cornstarch
• 1 teaspoon baking soda
• ¾ teaspoon table salt
• 3 cups old-fashioned rolled oats (290g)
• 1 ½ cups raisins (225g)
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In a large mixing bowl, combine melted, cooled butter, sugars, and cinnamon and stir until well-combined.
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Add eggs and stir well, then stir in molasses and vanilla extract until completely combined.
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In a separate mixing bowl, whisk together flour, cornstarch, baking soda and salt.
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Gradually stir dry ingredients into butter mixture until completely combined.
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Add oats and raisins and stir until uniformly distributed. Cover dough with plastic wrap and refrigerate for 30-60 minutes before baking.
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Once dough has finished chilling, remove from refrigerator and scoop into rounded 1 ½ Tbsp sized scoops. Drop scoops onto baking sheet, 2” apart.
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Bake on 350F (175C) for 10-12 minutes. The centers will look slightly underbaked still but allow the cookies to cool completely on the baking sheet before enjoying.
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