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Follow the recipe below to make Ezra's oatmeal cookies with extra cinnamon (just the way Daniel likes them!). Share your feedback in the comments below. 


Prep time: 45 minutes
Cook time: 13 minutes
Makes: 26-30 cookies



1 cup unsalted butter, room temperature
1 cup packed dark brown sugar
¼ cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla extract
1 Tablespoon molasses
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon (or more to your liking!)
½ teaspoon salt
3 cups old-fashioned whole rolled oats
1 cup raisins



  1. Cream the room temperature butter and both sugars using a hand mixer or stand mixer on medium speed until smooth - about 2 minutes. 
  2. Add the eggs. Mix on high speed until combined - about 1 minute. 
  3. Add the vanilla and molasses. Mix on high speed until combined - set aside. 
  4. In a separate bowl, mix together the flour, baking soda, cinnamon, and salt. 
  5. Add the dry ingredients to the wet ingredients - mix on low until combined. 
  6. Beat in the oats and raisins on low speed - dough will be thick and sticky.
  7. Chill the dough in the refrigerator for 30-60 minutes. 
  8. Preheat the oven to 350º. Line baking sheets with parchment paper. 
  9. Roll 2 Tablespoon sized balls of dough and place 2 inches a part on baking sheets. 
  10. Bake for 12-14 minutes or until lightly browned on the sides. 
  11. Enjoy! 


  • My favorites. Must try them for the Christmas season.🎄🍵☕🫖

    Bernadette Whalen on

  • Can’t wait to try them. They sound delicious. My husband’s favorite. I loved the Book. I think you are a marvelous writer/person. I love all your books. I have distributed Holy moments booklets. I am very happy with the results.
    Thank you

    Mary Ortiz on

  • One optional ingredient, for those of us who like them, is 1 cup of toasted pecans, coarsely chopped. Just toast them at 350 degrees for 5 minutes on a cookie sheet covered with parchment paper. Use the dough hook attachment for your mixer to blend in the raisins, oatmeal and toasted pecan pieces.

    Patty on

  • Has anyone tried gluten-free cop-for-cup measurement for this recipe? Does it work ok? Just planning ahead for family Christmas! Please email any responses. Thanks!

    Scherlie Devine on

  • Can’t wait to try this

    Alice S on

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