Oatmeal Raisin Cookies (Spiced)
There's just something about oatmeal raisin cookies that feels like coming home. The hearty oats, the soft chew, the way the cinnamon and nutmeg swirl together as they bake - it's pure comfort in cookie form. These spiced oatmeal raisin cookies are my way of giving that old-fashioned favorite a cozy little twist, with warm spices that make the whole kitchen smell like fall. They're perfect for rainy days, after-school snacks, or anytime you need a bit of homemade comfort.
Oatmeal cookies can be a little bland unless you add some spices. The main ones are usually cinnamon, nutmeg, cloves, and ginger. I opted for allspice instead of cloves and ginger, pairing it with cinnamon and nutmeg.
This combination gives you a warm feeling when eating the cookies. Then, add a glass of milk or a cup of coffee for a special treat.
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Ingredients
- Butter unsalted
- Sugar
- Light brown sugar
- Vanilla extract
- Egg
- All-purpose flour
- Baking Soda
- Baking powder
- Cinnamon
- Nutmeg
- Allspice
- Kosher salt
- Quick 1-minute oats
- Raisins
Ingredient Tip!
What is the difference between Old-Fashioned oats and Quick Oats when baking cookies? In my experience, when baking with old-fashioned oats, they tend to be larger, firmer, and more visible in the finished cookies. Some people soak their oats to soften them, but I prefer using quick oats as-is.
Quick oats are smaller and less firm because they're chopped into finer pieces. When I bake with the Quick oats, the cookies seem to be denser and have a more uniform texture, which I think makes a nicer-looking cookie.
Taste of Home gives a brief over view called Instant Oats vs. Old-Fashioned Oats: The Uses for Each Type
Step-by-Step Instructions
Prepping the ingredients is a surefire way not to forget something that needs to be added to your cookies.
Prepping
I start by weighing out the sugars and setting the bowl aside. Next, weigh or measure the flour into a bowl. Add the baking soda, baking powder, nutmeg, allspice, cinnamon, salt, and run a whisk through to blend them.
You can soak your raisins in warm water for 10-15 minutes. I had just bought my raisins and they were already plump, so I skipped that step.
Baking Tips!
- Chill dough for thicker cookies
- Soak raisins briefly in warm water if they seem dry (ways to soak raisins WikiHow)
- Don't overbake (edges golden, center slightly soft)
Mixing the Cookie Dough
1. Cube the room temperature butter and place it in the mixer bowl.
2. Cream the butter on a medium mixer speed for a minute. It should be light in color and fluffy looking.
3. Add both sugars and mix on a medium mixer speed for 3-4 minutes. Make sure the sugars are fully blended with the butter.
4. Add the egg and vanilla extract, blend for a minute before adding the other egg.
5. With the mixer on low speed, add the flour mixture in thirds, mix until incorporated. Try not to overmix.
6. Finally, add the oats and raisins and blend for another 15 seconds.
Cover the bowl and refrigerate the cookie dough for 30 minutes.
Scoop and Bake
7. Line cookie sheet pans with parchment paper. Add 12 cookie dough mounds to a prepared sheet pan using a medium cookie scooper.
Bake at 350°F (175°C or 180°C) for 13-15 minutes. Don't overbake these cookies. When the edges start to turn a light brown, pull them out of the oven. The tops will be soft but leave the cookies on the pan for a minute or two, and they will start to firm up.
Then move your cookies to a wire rack to finish cooling.
Enjoy!
FAQs
Cookies with oats tend to dry out faster than any other cookie. A couple of reasons might be overbaking or not storing them in an airtight container. If they start to lose their softness, I add a piece of bread to my container (not touching the cookies), and they should soften up.
Oh my YES! Almost any nut goes well with oats. For example, walnut, pecans, hazelnuts, or almonds. You can even do half raisins and half cranberries or all cranberries. Have fun experimenting with different combinations of flavors.
Other Oatmeal Cookies
Recipe
Oatmeal Raisin Cookies (Spiced)
Barbara HallWould you like to save this recipe?
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Ingredients
- 1 cup (227 g) Butter unsalted room temperature
- ¾ cup (150 g) Sugar granulated
- ½ cup (110 g) Light brown sugar
- 1 teaspoon Vanilla extract
- 2 Egg room temperature
- 1 ½ cups (187.5 g) All-purpose flour
- ½ teaspoon Baking Soda
- 1 teaspoon Baking powder
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon Allspice
- ½ teaspoon Kosher salt
- 3 cups (243 g) 1- Minute Quick oats
- 1 cup (145 g) Raisins
Instructions
- Weigh or measure both sugars into a bowl and set aside. In a separate bowl, weigh or measure the flour, then add the baking soda, baking powder, salt, cinnamon, nutmeg, and allspice. Whisk to blend the dry ingredients. If your raisins seem dry, soak them in warm water for 10-15 minutes to plump them and add moisture.
- Using a mixer, cream the butter on medium speed for about 1 minute. Add both sugars and continue mixing on medium speed for 3 to 4 minutes, until the mixture is light and fluffy. Add the eggs and vanilla extract, mixing until fully incorporated. Scrape down the sides of the bowl, then reduce the mixer to low speed.
- Add the flour mixture to the wet ingredients about a third at a time, mixing until just incorporated. Scrape down the sides of the bowl, then add the oats and raisins. Mix on low speed for 10 to 15 seconds - just enough to start combining. If needed, use a spatula to finish folding them in and ensure everything is evenly distributed. Chill the cookie dough for 30 minutes.
- Preheat the oven to 350°F (175°C or 180°C). Line two cookie sheet pans with parchment paper. Using a medium cookie scooper, place twelve mounds of dough onto each sheet. Bake for 12 to 14 minutes, or until the edges are just beginning to turn golden. Be careful not to overbake - these cookies can become hard after a few days if baked too long.
- Once you pull the cookies out of the oven, the tops will still feel soft but will firm up as they cool. Leave them on the pan for a minute or two, then transfer to a cooling rack to finish setting.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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