Oatmeal Raisin Cookies (Spiced)

An Oatmeal Raisin Cookie leaning against a stack of cookies showing the front view.

5 from 1 vote

Oatmeal Raisin Cookies (Spiced)

Soft and chewy oatmeal raisin cookies with a blend of warm spices and sweet, plump raisins – perfect for comfort baking.

Prep Time15

Total Bake Time39

Chill30

Total Time1 24

Course: Cookies

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 149kcal

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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