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.
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° for 13-15 minutes. Don't overbake 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 overbaked. 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
Oatmeal Raisin Cookies (Spiced)
Barbara HallIngredients
- 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°. 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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