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Oatmeal Raisin Cookies · Chewy Spiced

Chewy Spiced Oatmeal Raisin Cookies

Thick, chewy cookies loaded with oats, cinnamon and plumped raisins. A short chill keeps them tall with crisp edges and soft middles.

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Prep
25 min
Cook
26 min
Total
1 hr 40 min
Serves
36 · about 36 cookies
Level
Easy

Ingredients

Raisins

  • 1 ½ cups raisins, 225 g
  • 2 cups hot water, for soaking

Dry

  • 1 ½ cups all-purpose flour, spooned and leveled (190 g)
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¾ tsp kosher salt
  • 3 cups rolled oats, old-fashioned (270 g)

Dough

  • 1 cup unsalted butter, softened (227 g)
  • 1 cup brown sugar, packed (213 g)
  • ½ cup granulated sugar, 100 g
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract

Steps

  1. Put the raisins in a bowl, cover them with the hot water and let them soak so they plump up.
  2. Drain the raisins in a strainer and pat them dry on a towel.
  3. In a medium bowl, whisk the flour, baking soda, cinnamon, nutmeg and salt. Stir in the oats.
  4. In a large bowl, beat the butter with both sugars on medium speed until creamy and lighter in color.
  5. Beat in the eggs one at a time, then the vanilla.
  6. Add the oat mixture and mix on low speed just until no dry flour shows.
  7. Stir in the drained raisins with a spatula.
  8. Cover the bowl and refrigerate the dough so it firms up and the oats soak in some moisture.
  9. Heat the oven to 350°F (175°C). Line two sheet pans with parchment.
  10. Scoop 2-tablespoon mounds onto the pans, 2 inches apart, about 12 per pan.
  11. Bake until the edges are golden and the centers look puffy and slightly underdone, swapping the pans halfway through.
  12. Let the cookies firm up on the pans, then move them to a rack. Bake the rest of the dough on cooled pans.

Tip: Quick oats make a softer, more cake-like cookie. Old-fashioned rolled oats give the best chew.

Tip: Swap half the raisins for chopped walnuts if you like crunch.

Storage: Airtight at room temperature up to 5 days. A slice of bread in the container keeps them soft.

Make ahead: Scoop the dough, freeze the mounds on a tray, then bag them up to 3 months. Bake from frozen, adding 2 minutes.

Estimated nutrition per serving: 150 calories · protein 2 g · carbohydrates 23 g · fiber 1 g · sugars 13 g · fat 6 g (saturated 3.5 g) · sodium 80 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 12 of 12 ingredients.