remember how i told you about my friend jules who didn’t believe that my vegan peanut butter banana cream pie was going to be amazing? and how i made a whole batch of cookies just so she would stop being bummed that i made something she “wasn’t going to like”? well, you’ll recall that i completely proved her wrong because that pie was amazing and she loved it. however, i am glad that i ended up making a batch of cookies as well, because they were awesome.
the oatmeal raisin cookie is seriously under-appreciated. it’s such a classic that i think people forget about it – sometimes we’re all so busy looking for fun new recipes that we forget about the old standards. anyway, these cookies reminded me how good a classic can be, because these were definitely the best oatmeal raisin cookies i’ve ever had. they are soft and chewy, with a good hearty bite from a ton of oatmeal. they have just a touch of molasses to add a nice, rich, dark sweetness, and a bunch of cinnamon to make them warm and comforting. and then the plump, juicy raisins (soaking them in hot water first to moisten them up is genius) bring everything together to make one perfect cookie. i promise, oatmeal raisin cookies, i’ll never forget about you again.
- 1 cup raisins
- 1 cup earth balance (or butter), softened
- 1 cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tablespoon molasses
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
- place the raisins in a bowl and cover them in hot water. let them sit like this for 10 minutes, then drain the water and blot them dry with a paper towel.
- in the bowl of a stand mixer fitted with the paddle attachment, beat the earth balance and both sugars until they are combined and fluffy. add the eggs, one at a time, beating to combine after each addition, followed by the molasses. beat until everything is combined and smooth.
- in a separate bowl, combine the flour, baking soda, cinnamon, and salt. add this mixture to the wet ingredients and beat on low speed to combine. add the oats and the raisins and continue beating to combine everything.
- chill the dough in the fridge for at least 30 minutes. meanwhile, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- use your hands to roll balls of the dough and place them at least 2 inches apart on the prepared baking sheet. bake them in the oven for about 10 minutes, until they are just barely starting to turn golden at the edges and still look a bit undone in the center. let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.