Spiced Oatmeal Raisin Cookies Revised
Oatmeal raisin cookies are a hit anywhere you take them. Every cookie blog has a favorite oatmeal raisin cookie recipe. My recipe was about four years old, so I wanted to change it a little, you know, spice it up, so to speak.
Oatmeal cookies can be a little bland unless you add some spices. So your main spices are cinnamon, nutmeg, cloves, and ginger. I opted for allspice to take the place of cloves and ginger and added 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 - Land O Lake
- Sugar
- Light brown sugar
- Vanilla extract - Penzey's Vanilla Single Strength
- Egg
- All-purpose flour - King Arthur All-Purpose
- Baking Soda
- Baking powder
- Cinnamon - Cinnamon Plus Pampered Chef
- Nutmeg
- Allspice
- Kosher salt - Diamond Crystal
- Old fashion oats - Quaker Oats
- Raisins
Making Spiced Oatmeal Raisin Cookie
Prepping the ingredients is a surefire way not to forget something that needs to be added to your cookies.
I start by weighing out the sugars and setting the bowl aside. Next, I weigh the flour, baking soda, baking powder, nutmeg, allspice, cinnamon, and salt in a bowl. Finally, I run a whisk through the dry ingredients to blend them.
In a mixer bowl, add the butter and sugars. Mix them on a medium mixer speed for 3-4 minutes. It should be light in color and fluffy looking. Scrape down the sides and add the eggs and vanilla extract. Blend for a minute.
Turn the mixer on a low speed and gradually add the flour mixture. Mix for about 30 seconds. Finally, add the oats and raisins and blend for another 15 seconds. You may need to mix a little by hand to ensure the oats and raisins are evenly distributed.
Cover the bowl and refrigerate the cookie dough for 20-30 minutes. Line cookie sheet pans with parchment paper. Add 12 cookie dough mounds to a pan using a medium cookie scooper.
Bake at 350°F (175°C or 180°C) for 13-15 minutes. Don't over bake these cookies. When the edges start to turn 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.
Great afternoon snack of coffee and spiced oatmeal raisin cookies! Yum!
Storage
Cookies with oats tend to dry out and become hard if over-baked. If they start to get hard after a couple of days, add a piece of bread to your container (not touching the cookies), and they should soften up. I store the cookies in an air-tight container, and they should last for about a week.
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 (1 teaspoon) Vanilla extract
- 2 (2) Egg room temperature
- 1 ½ cups (187.5 g) All-purpose flour
- ½ teaspoon (0.5 teaspoon) Baking Soda
- 1 teaspoon (1 teaspoon) Baking powder
- ½ teaspoon (0.5 teaspoon) Cinnamon
- ¼ teaspoon (0.25 teaspoon) Nutmeg
- ¼ teaspoon (0.25 teaspoon) Allspice
- ½ teaspoon (0.5 teaspoon) Kosher salt
- 3 cups (243 g) Old fashion oats
- 1 cup (145 g) Raisins
Instructions
- Weigh or measure both sugars into a bowl and set it aside. Next, weigh the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice into a bowl. Don't forget to use the Tare button between ingredients. I use a whisk to blend all the dry ingredients.
- Using a hand or stand mixer, blend sugars and butter thoroughly for 3 to 4 minutes on a medium mixer speed. Add eggs and vanilla and incorporate. Scrape down the sides of the bowl and turn the mixer on to a slow speed.
- Slowly add the dry flour mixture to the wet cookie dough. Mix for about 30 seconds. Next, scrape down the sides and add the oats and raisins. I turn the mixer on for about 10 to 15 seconds. If you need to mix a little more, or you can use a spatula to ensure they are evenly distributed. Because of the butter, I stick the dough on the refrigerator for 20-30 minutes.
- Preheat oven to 350°F (175°C or 180°C). Line 2 cookie sheet pans with parchment paper. I am using a medium cookie scooper to place twelve mounds onto each cookie sheet pan. Bake for 12-14 minutes. The edges should just be a little brown. If you overbake the cookies they can become hard in a few days.
- Once you pull them out of the oven, the tops will be soft but firm up after they are out of the oven. Leave on the pan for a minute or two. Then move the cookies to a cooling rack to finish.
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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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