Spiced Oatmeal Raisin Cookies

spiced oatmeal raisin cookies
Here’s an awesome oatmeal raisin cookie recipe that I just tried out. I started with this highly rated recipe for spiced oatmeal cookies. It already calls for cinnamon, allspice, and cloves, but I decided to add a bit of ginger as well. I only made half the original recipe, and ended up with about 16 big cookies. The cookies turned out chewy on the inside, and just barely crispy on the outside. They’re a wonderful treat any time of year.

Ingredients:
1/2 stick unsalted butter
1/2 cup sugar
1/2 cup dark brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups quick-cooking oats
3 ounces raisins (three mini snack boxes)
Cream together the butter and sugar.

Beat in the egg and vanilla.

Stir together the flour, spices, salt, and baking soda in another bowl.

Mix in the oats.

Add the oat/flour mixture to the butter and sugar.

Stir in the raisins.

Cover the dough and let it chill in the refrigerator for about two hours.

Once the dough is nice and chilly, drop by rounded tablespoonfuls onto a parchment-lined
cookie sheet, then flatten the cookies slightly. The scoop that came with my coffee maker
was perfect for both scooping and flattening the dough.

Bake the cookies for about 10 minutes at 375 F.

Perfect! I pulled them out of the oven when the edges just barely started to brown,
and the centers of the cookies started to dry.
spiced oatmeal raisin cookies

spiced oatmeal raisin cookies
Spiced Oatmeal Raisin Cookes (adapted from an Allrecipes recipe):


1. In a large bowl, cream together butter and both sugars until light and fluffy.
2. Beat in egg and vanilla, stirring until smooth.
3. In another bowl, mix together flour, spices, baking soda, and salt. Stir in oatmeal.
4. Mix the dry ingredients into the wet ingredients, stirring until just blended.
5. Stir in the raisins until they are evenly distributed.
6. Cover and let chill for at least 2 hours.
7. Preheat oven to 375 F (190 C).
8. Drop dough by rounded tablespoonfuls 2 inches apart a parchment-lined baking sheet. Flatten slightly.
9. Bake for approximately 10-11 minutes. Remove from oven when edges just begin to brown and center of cookies begin to dry.
10. Transfer parchment paper to a cookie sheet or heatproof surface to cool. Store in an airtight container.