Soft & Chewy Oatmeal Raisin Cookies

sallysbakingaddiction.com

Nikki Seid-Park

1 cup ( 16 Tbsp; 226g) unsalted butter, softened to room temperature

1 cup ( 200g) packed light or dark brown sugar

¼ cup ( 50g) granulated sugar

2 large eggs*

1 Tablespoon pure vanilla extract (yes, Tablespoon!)

1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)

1 and ½ cups ( 188g) all-purpose flour ( spooned & leveled)

1 teaspoon baking soda

1 and ½ teaspoons ground cinnamon

½ teaspoon salt

3 cups ( 255g) old-fashioned whole rolled oats*

1 cup ( 140g) raisins (see Note below)

optional: ½ cup (64g) chopped toasted walnuts

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