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I think the raisins give them a bad rap. But that’s a little unfair because oatmeal raisin cookies are delicious. And if you don’t like the raisins, just switch them for something a bit more palatable. Like chocolate chips.



Total time

30 minutes




  • 1 cup unsalted butter (softened)
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 tbsp molasses
  • 2 eggs
  • 2 tsp vanilla extract
  • 2¼ cups all purpose flour
  • 2½ cups old fashioned oats
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup Raisins (optional)


  1. In a large bowl, cream together butter, sugars, and molasses until light and fluffy. Then mix in the eggs and vanilla. In a separate bowl, combine the flour, oats, cinnamon, baking soda, and salt.

    Then slowly mix the dry ingredients into the wet ingredients until just combined. It’s okay if there is still a little flour showing. Fold in the raisins so that they are consistently incorporated throughout the dough.

    Refrigerate the dough for at least 30 minutes, although an hour or more is preferred. Alternately, you can portion out balls of dough and refrigerate or freeze them until they are ready to bake.

    Once dough is chilled, preheat oven to 350 degrees. Form 1-2 tbsp balls of dough and place them on a baking sheet lined with parchment about 2 inches apart. Bake for 15-17 minutes, or until the edges are golden brown.
  2. View the recipe instructions at The Honey Blonde

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