So much snow. Unlike Chicago, at least Colorado warms up in between all the white. We’ll have spring-like weather for a few days and then a blizzard, and then it’s sunny again and you almost forget it’s winter. Until this weekend. When we’re stuck inside I spend a lot of time in the kitchen. And make lots of messes (which Dustin kindly helps clean, but not without complaints). During this snowy weekend we had waffles and burritos and buckwheat crepes with bacon/spinach/mushrooms/cheese. And fish with roasted potatoes (recipes up next). And these cookies.

This recipe became an instant favorite when I first made it a few months ago. Oatmeal raisin is just about my favorite cookie, but it has to be soft and chewy and have just the right amount of molasses flavor. And these are exactly that! They need a little time in the refrigerator before baking (to prevent spreading). My only other advice: don’t over-bake them. Take them out as soon as the edges turn golden and they’ll set as they cool.

Soft & Chewy Oatmeal Raisin Cookies

INGREDIENTS

1 cup unsalted butter, softened to room temperature
1 cup light or dark brown sugar
1/4 cup granulated sugar
2 large eggs
2 tsp. pure vanilla extract
1 Tbsp. molasses
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
3 cups old-fashioned rolled oats
1 cup raisins
1/2 cup chopped toasted walnuts (optional- I omitted)

DIRECTIONS

1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.

2. In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.

3. Preheat oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats.

4. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 8-10 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 a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

5. Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months. Bake frozen cookie dough balls for an extra minute– do not thaw.

Makes about 3 dozen cookies.

(Adapted from Sally’s Baking Addiction)