Oatmeal Raisin Cookies W a Kick
Spice up your cookie game with these irresistible Oatmeal Raisin Cookies W a Kick! Perfectly blending the warm comfort of cinnamon with an unexpected dash of cayenne pepper, these cookies elevate the classic oatmeal raisin recipe to bold, new heights. Soft and chewy with a satisfying texture from rolled oats and optional pecans, each bite offers a delightful balance of sweetness, spice, and a touch of heat. Ready in under 30 minutes, they’re a treat for any occasion, whether you’re serving them fresh from the oven or storing them for later. Ideal for spice lovers and adventurous bakers alike, this recipe will transform your cookie jar into a conversation starter.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins
- 0.5 cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, cayenne pepper, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the rolled oats, raisins, and pecans (if using) with a spatula until evenly distributed.
Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers remain soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.7 g | 214% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2683 mg | 117% | |
| Total Carbohydrate | 705.7 g | 257% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 353.6 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 528 mg | 41% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 2934 mg | 62% | |
*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.
