Once cool, store in an airtight container at room temperature. Cool for 15 minutes on the pan then move to another surface to cool completely.If using a light colored pan, the cookies will likely not brown on the bottom – do not overcook them. With the mixer on low speed, beat the flour mixture into the butter mixture. Beat the honey, vanilla extract and egg into the butter mixture. Mix on high for 2 minutes so its nice and creamy. In a large bowl cream together the softened butter, peanut butter, and both sugars. Cookies should look slightly undercooked in the middle (that’s OK – they will continue cooking and set once removed from the oven). In a large bowl using an electric mixer, beat together the butter, brown sugar and granulated sugar until fluffy (about 2 minutes). Line baking sheets with parchment paper, silicone baking mats, or leave ungreased. Bake at 350 degrees for 9-11 minutes or until just slightly browned at the bottom edges.I cook mine all at once using the Convection Bake option on my oven (at 325 degrees) on two gigantic cookie sheets. Place dough in the refrigerator between batches. Drop the dough into 1-1/2-tablespoon mounds onto the prepared baking sheets.Optional: Place 3-4 chocolate chips on top of each mound of dough, near the center (cookies will spread and so will the chips so place them pretty close together). Using a cookie scoop or two large spoons, portion dough (mounded, about 1.5 inch in diameter) onto prepared cookie sheets about two inches apart.Add the eggs and vanilla and beat until smooth again. Add the sugars and continue beating until the mixture is light and fluffy, about 4 minutes. Place 6 on a pan to bake at a time and allow the dough to come to room temperature before baking. In a large bowl, beat the butter on med-high speed until smooth and almost fluffy, about 2 minutes. Each cookie should weigh approximately 72g. Divide the dough into 12 equal portions (this will make fairly large cookies) and roll into a ball. Optional: Reserve about 3/4 cup of chips to place on top of each cookie (optional but very pretty!) Preheat the oven to 325☏/160☌ with the rack in the middle of the oven. Add oats and most of the chocolate chips then mix until just combined.Add eggs, vanilla, + molasses: Add eggs, then mix on high for about 1 minute until incorporated. When you remove these cookies from the oven, they may seem underbaked, but they firm up as they cool, so it’s important to allow these cookies to cool for 20-30 minutes. Cream butter + sugars: Use a hand or stand mixer to cream the softened butter with both sugars until smooth, about 2 minutes on medium speed. Beat together the butter, sugars, spices, salt, baking soda, and vanilla, mixing until smooth. Add flour then mix until well combined. Bake the cookies at 350 degrees for 8 minutes. Lightly grease (or line with parchment) two baking sheets.
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Add eggs, vanilla extract, baking soda and salt then mix well.Add white sugar then mix until well combined.Cream butter with the paddle attachment of a stand mixer or handheld mixer until fluffy.Line cookie sheets with parchment paper or spray lightly with cooking spray.