Oatmeal Cookies
 
These cookies are the best of all worlds. They’re soft and buttery, chewy, a little bit fruity, and perfectly crisp and caramelized around the edges. Cinnamon gives them their quintessential warm spice, and molasses adds a rich caramel flavor that complements the toasted earthy flavor of Bob’s Red Mill Old Fashioned Rolled Oats. Not to mention, these cookies provide the perfect base for an array of sweet and creamy vanilla accompaniments.
Makes about 45 cookies
Ingredients
  • 3 cups (300 grams) Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats
  • ½ cup (80 grams) chopped raisins
  • 2 cups (250 grams) Bob’s Red Mill Organic All-Purpose Flour
  • 2 tablespoons (10 grams) unsweetened cocoa powder
  • 1½ teaspoons (4.5 grams) kosher salt
  • 1 teaspoon (2 grams) ground cinnamon
  • ½ teaspoon (2.5 grams) baking soda
  • ¼ teaspoon (1.25 gram) baking powder
  • 1 cup (227 grams) unsalted butter, softened
  • 1¾ cups (385 grams) firmly packed light brown sugar
  • 2 large eggs (100 grams), room temperature
  • 2 tablespoons (42 grams) molasses
  • 1 teaspoon (4 grams) vanilla extract
Instructions
  1. In the work bowl of a food processor, pulse oats until almost ground and uniform in size but not too powdery. Add raisins, and pulse until finely chopped. Add flour, cocoa, salt, cinnamon, baking soda, and baking powder; pulse just until combined.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in molasses and vanilla until combined. With mixer on low speed, add oats mixture in two additions, beating until combined after each addition. Cover and refrigerate for 30 minutes.
  3. Preheat oven to 350°F (180°C). Line several baking sheets with parchment paper.
  4. Using a 1½-tablespoon spring-loaded scoop, scoop dough (about 30 grams each), and roll into smooth balls. Place 2 inches apart on prepared pans.
  5. Bake until bottom edges are golden but centers look a little wet, 8 to 12 minutes. (Do not overbake.) Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/better-baking-academy-three-ways-oatmeal-cookies/