Oatmeal Raisin Spice Cookies

Oatmeal Raisin Spice Cookies

Chewy oatmeal cookies studded with plump raisins and warmed with cinnamon and nutmeg.

Total 1 hr 5 min Makes 24 cookies Calories 178/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These cookies balance hearty rolled oats with a soft, chewy crumb and a generous dose of warm spices. Brown sugar adds moisture and depth, while a short chill keeps the dough from spreading too thin. They're a reliable choice for lunchboxes, afternoon snacking, or a simple homemade dessert.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1 cup raisins

Method

  1. Whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl.

  2. In a large bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy, about 3 minutes.

  3. Beat in the eggs one at a time, then mix in the vanilla extract.

  4. Gradually add the flour mixture to the butter mixture, mixing just until combined.

  5. Stir in the rolled oats and raisins until evenly distributed.

  6. Cover the dough and chill in the refrigerator for 30 minutes to firm up.

  7. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

  8. Scoop the dough into 1 1/2-tablespoon mounds and place on the baking sheets, spacing about 2 inches apart.

  9. Bake until the edges are golden but the centers still look slightly soft, 10 to 12 minutes.

  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Rate this recipe

★ 3.7 (1)

Comments

    Log in to comment.

    Oatmeal Raisin Spice Cookies

    These cookies balance hearty rolled oats with a soft, chewy crumb and a generous dose of warm spices. Brown sugar adds moisture and depth, while a short chill keeps the dough from spreading too thin. They're a reliable choice for lunchboxes, afternoon snacking, or a simple homemade dessert.

    1 hr 5 min 24 cookies 178 cal

    Ingredients

    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 1 cup unsalted butter, softened
    • 3/4 cup packed light brown sugar
    • 1/2 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 3 cups old-fashioned rolled oats
    • 1 cup raisins

    Method

    1. 1

      Whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl.

    2. 2

      In a large bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy, about 3 minutes.

    3. 3

      Beat in the eggs one at a time, then mix in the vanilla extract.

    4. 4

      Gradually add the flour mixture to the butter mixture, mixing just until combined.

    5. 5

      Stir in the rolled oats and raisins until evenly distributed.

    6. 6

      Cover the dough and chill in the refrigerator for 30 minutes to firm up.

    7. 7

      Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

    8. 8

      Scoop the dough into 1 1/2-tablespoon mounds and place on the baking sheets, spacing about 2 inches apart.

    9. 9

      Bake until the edges are golden but the centers still look slightly soft, 10 to 12 minutes.

    10. 10

      Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.