Oatmeal Raisin Cookies (Spiced)
These cookies have an amazing warmth because of the spices used to create these wonderful spiced oatmeal cookies.
Prep Time15 minutes mins
Total Bake Time39 minutes mins
Chill30 minutes mins
Total Time1 hour hr 24 minutes mins
Course: Cookies
Cuisine: American
Difficulty: Easy
Servings: 32 cookies
Calories: 150kcal
- 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
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.
Calories: 150kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 74mg | Potassium: 82mg | Fiber: 1g | Sugar: 8g | Vitamin A: 192IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 1mg