Chewy Spicy Oatmeal Raisin Cookies
Perfectly spiced and irresistibly chewy, these Chewy Spicy Oatmeal Raisin Cookies are a cozy twist on a classic favorite. Brimming with warm notes of cinnamon, nutmeg, and cloves, these cookies boast a soft, tender texture thanks to a balanced mix of old-fashioned rolled oats and sweet, plump raisins. With just 15 minutes of prep time, you'll quickly have your kitchen filled with the enchanting aroma of freshly baked goodness. The golden-brown edges and slightly underbaked centers deliver an unforgettable chewiness, making these cookies the ultimate treat for any dessert lover. Enjoy them with a glass of cold milk, or package them as a charming homemade gift. This recipe makes 24 cookies that stay deliciously soft for days, leaving you with a batch of heartfelt indulgence. Perfect for fall gatherings or year-round comfort, these spiced oatmeal raisin cookies are sure to become your new go-to!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, at room temperature
- 1 cup Light brown sugar, packed
- 0.5 cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon, ground
- 0.25 teaspoon Nutmeg, ground
- 0.25 teaspoon Cloves, ground
- 0.5 teaspoon Salt
- 3 cups Old-fashioned rolled oats
- 1 cup Raisins
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the old-fashioned rolled oats and raisins, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers look slightly underbaked. This helps ensure a chewy texture.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 16.9 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 114 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
