Chewy Oatmeal-Raisin Cookies
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Nancy Dell-Aria
Full of oatmeal, raisins, brown sugar and molasses, these bite-size cookies are just the thing for a last-minute dessert or afternoon snack. Once baked, they can be frozen for up to three months.
Ingredients
2 stick butter
3/4 c. packed light-brown sugar
1/4 c. each granulated sugar and light molasses
2 large eggs
1 tbsp. vanilla extract
1 tsp. each baking soda and cinnamon
1/4 tsp. salt
1 3/4 c. all-purpose flour
3 c. old-fashioned oats
1 c. raisins
Instructions
Heat oven to 350 °F. Lightly coat baking sheet(s) with nonstick spray.
Beat butter and sugars in a large bowl with mixer on medium-high speed until fluffy. Beat in molasses, eggs, vanilla, baking soda, cinnamon and salt (may look curdled). On low speed beat in flour. Stir in oats and raisins. Drop level tablespoons 1 1/2 in. apart on a baking sheet.
Bake 8 to 10 minutes until tops look dry. Cool on baking sheet 1 minute before removing to wire rack to cool completely. Store airtight at room temperature up to 5 days or freeze up to 3 months.
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