Don’t get me wrong, I love the OG Oatmeal Raisin cookie! A touch of cinnamon and some soft chewy raisins make for a killer cookie
However, I also love a little extra flavor in my treats. Oatmeal raisin cookies tend to be fairly bland beyond their sweet taste, and 1 teaspoon of cinnamon isn’t enough for my tastebuds!
Also, can we take a second to talk about the Oatmeal Raisin slander?! I see so many anti-oatmeal cookie jokes on social media it blows my mind! If you haven’t tried a decent oatmeal cookie then say that!
Give this recipe a try, especially if you suffer from chronic Oatmeal Raisin hater syndrome. I promise you that we can overcome this together, one cookie at a time 😉
Tips and Tricks for Perfect Cookies
Oatmeal
Rolled oats (aka Old Fashioned Oats) are the way to go for the ideal cookie texture here. No prep is necessary for these either, just measure and add!
Raisins
I prefer larger raisins to small ones for this recipe, which can pose a challenge for containers you cannot see into!
I recommend checking your grocery store’s bulk section, which often stocks raisins and you can see the size of each. I’ve also had good luck at farmer’s markets finding deliciously big raisins!
Soaking your raisins before adding to your dough will contribute to a plumper and softer raisin. If you have the extra time, measure out the raisins and add to lukewarm water for 20 minutes.
Spices
Be careful here, there is such a thing as too much spice! We’ll be adding cinnamon and allspice. If you have a heavy hand, feel free to do so on the cinnamon but be careful with the allspice. It has a strong flavor that shines through in small amounts.
Refrigerate the dough
Not required for yummy cookies but will help when rolling out your cookies. This dough is VERY sticky so be aware it tends to get everywhere! If you have long nails, be cautious as the dough will be a bit of a pain to remove.
To prevent sticking, you may also prefer a nonstick spray or a small amount of butter applied directly onto your hands. The grease that gets on the cookies is minimal and keeps your hands from getting as messy
Storage
Raw dough covered in saran wrap or a sealed container can be refrigerated for up to 2 days and frozen for a maximum of 3 months. Use an expo marker to date the container when freezing
If you freeze your dough, always roll out each cookie into disks before freezing! It becomes so easy to just pop them on a baking sheet and bake fresh out of the oven
Once baked, these cookies are good on the counter in a sealed container for about 3-4 days, though I’m sure they won’t last that long. My family of 4 polished these off in a single day!
Spiced Oatmeal Raisin Cookies
Equipment
- 1 Large Bowl
- 2 Small bowls For dry ingredients and raisins
- 2 Cookie sheets
Ingredients
- 3 cups Old Fashioned Oats
- 1 and 1/2 cup All-purpose flour
- 1 cup unsalted butter room temp
- 1 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 eggs room temp
- 1 tbsp vanilla extract
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup raisins
Instructions
- Preheat your oven to 350℉. If you plan to soak your raisins, add 1 cup to raisins to warm water in a small bowl and set aside
- In a large bowl, combine your butter and sugar. Beat for 2-3 minutes or until light and fluffy
- Add in eggs, one at a time, followed by your vanilla extract. Mix until fully combined
- In a separate, small bowl combine your dry ingredients (flour, spices, salt, baking soda). Don't add the oats yet!
- Slowly mix in your dry ingredients to your wet ingredients until just combined.
- *Skip this step if you did not soak your raisins* Once 20 minutes or so have passed, remove your raisins from the water and gently pat dry on a towel. No need to get them completely dry, just enough so they aren't dripping
- Fold in your oats and raisins slowly into your dough. You may choose to refrigerate, though they can go directly into the oven. If refrigerating, place in the fridge for a minimum of an hour or a max of 48 hours (in cling wrap)
- Roll into equal disks and place onto a parchment or greased cookie sheet. Bake for 10-12 minutes or until golden around the edges
- Remove from the oven and leave to cool on a wire rack or the counter for at least 10 minutes. Enjoy 🙂