SANDRA’S MOLASSES-KISSED CHEWY OATMEAL-RAISIN COOKIES

This cookie recipe creation yesterday turned out phenomenal!

Back in the kitchen today, upon request,
to bake an additional double batch ~ Gotta keep my guys happy...

Yields: 30 (Appx.)

Prep Time: 15 Mins.

Bake: 8 to 10 Mins.

INGREDIENTS

½ cup (1 stick) unsalted butter, at room temperature

¼ cup + 2 tablespoons packed brown sugar

2 tablespoons granulated sugar

2 tablespoons molasses (spray spoon first)

1 large egg

2 teaspoons vanilla extract

1/2 teaspoon double-acting baking powder (or regular)
1/4 teaspoon baking soda

½ teaspoon ground cinnamon
1/4 teaspoon ground ginger

Pinch of salt

¾ cup + 2 tablespoons all purpose flour

1-1/2 old-fashioned oats (not quick cooking)

½ cup raisins

METHOD

Preheat oven to 350 degrees. Line a couple of baking sheets with a silpat liner or parchment paper; set aside.

Beat butter and sugars in a large bowl with hand mixer (or stand mixer with paddle attachment) on medium-high speed until fluffy. Beat in molasses, egg, vanilla extract, baking powder and soda, cinnamon, ginger, and salt. On low speed, beat in flour, and then oats and raisins just until fully combined.

Drop level tablespoons 1-1/2” apart on a prepared baking sheets.

Bake 8 to 10 minutes until tops appear dry for chewier cookies, more dry for less chewy (my baking time for chewy perfection is 9 mins.). Cool cookies on baking sheet 1 minute before removing to wire rack to cool completely.

Store cooled cookies in an airtight at room temperature up to 5 days (or freeze up to 3 months). ~ Enjoy!

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Tip: To retain stored cookie chewiness so they do not harden over time, place ¼ slice of fresh bread inside airtight container ~ Ensure to replace with a fresh piece of bread daily until cookies are gone.