A Simple Cookie That You Can Be So Creative With /OLD SCHOOL OATMEAL RAISIN COOKIES/VLOGMAS DAY 13

OLD SCHOOL OATMEAL RAISIN COOKIES

1 cup unsalted butter, melted and cooled until no longer warm to the touch
1 cup dark brown sugar, firmly packed
½ cup granulated sugar
¾ teaspoon ground cinnamon
2 large eggs, room temperature preferred
1 Tablespoon molasses
1 Tablespoon vanilla extract
2 cups all-purpose flour
1 Tablespoon cornstarch
1 teaspoon baking soda
¾ teaspoon table salt
3 cups old-fashioned rolled oats
1 ½ cups raisins


In a large mixing bowl, combine melted, cooled butter, sugars, and cinnamon and stir until well-combined
Add eggs and stir well, then stir in molasses and vanilla extract until completely combined.
In a separate mixing bowl, whisk together flour, cornstarch, baking soda and salt.
Gradually stir dry ingredients into butter mixture until completely combined.
Add oats and raisins and stir until oats and raisins are uniformly distributed.
Cover dough with plastic wrap and refrigerate for 30-60 minutes before baking (see note if you would like to chill longer).
Once dough is nearly finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
Once dough has finished chilling, remove from refrigerator and scoop into rounded 1 1/2-Tablespoon sized scoops. Drop scoops onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
Bake on 350F (175C) for 10-12 minutes. The centers will look slightly underbaked still but allow the cookies to cool completely on the baking sheet and they will finish cooking to perfection, leaving you with soft, chewy cookies.