Chewy Oatmeal Raisin Cookies

Like the humble peanut butter cookie, oatmeal raisin cookies are way underrated. I’ve learned to appreciate all that these cookies have to offer because my father adores oatmeal raisin cookies more than any other food in the world (no joke). Having had plenty of oatmeal raisin cookies in my day, I can confidently say that they're unyieldingly flavorful and comforting and have the most satisfyingly chewy texture in the cookie kingdom. 

In this recipe, I wanted to showcase all that an oatmeal raisin cookie can be. I rely on a healthy dose of molasses to make the cookies extra soft. Then, I use some whole wheat flour and two types of oats (old-fashioned and quick) for a hearty flavor and dense texture. 

These cookies are easy to bake and make for the perfect lightly sweet treat! 

Let me know what you think of the recipe and don't forget to follow the sustainability tips below!

Time: 30 minutes

Makes: about 18 cookies

Ingredients

• 1/2 cup butter, softened

• 2/3 cup sugar

• 1 tablespoon molasses

• 1 egg

• 1/2 cup flour

• 1/4 cup plus 2 tablespoons whole wheat flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 3/4 teaspoon salt

• 1/2 teaspoon cinnamon

• 1/8 teaspoon nutmeg

• 1 1/2 cups old fashioned rolled oats

• 2 tablespoons quick oats

• 3/4 cup raisins

Methods

1. Preheat oven to 350 F. In a medium bowl, stir together the butter, sugar and molasses until well combined. Add the egg and mix until incorporated.

2. Add both flours and the baking powder, baking soda, salt and spices to the bowl. Stir until almost combined. Add both oats and the raisins to the bowl and stir to combine.

3. Drop large spoonfuls of dough 2 inches apart onto a baking sheet. Gently press down on the spoonfuls to flatten. Bake for 10-15 minutes, or until just beginning to brown.

Sustainability Tips

• Butter: Since cows contribute a lot to climate change, I like to buy my dairy products from B Corps, which are held to really high environmental and social standards. You could also try out vegan options, but please keep in mind that I have not tested vegan butter in this recipe.

• Eggs: Local eggs are pretty easy to find in most regions. Buying locally means your eggs won't have to travel as far, reducing greenhouse gas emissions and energy use. You can also replace the egg with a flax egg (2 tablespoons flaxseed meal mixed with 3 tablespoons of water) for a vegan egg replacement.

• Flour: I like to buy King Arthur Flour brand because King Arthur Flour is a B Corp. That means that they're held to a high environmental and social standard. Alternatively, you could find a farmer who grows and mills flour locally. Buying locally can help connect you to your local food system and cut back on the miles your food has to travel.