The other day I realized that it had been a long time since I had some freshly baked oatmeal cookies. And even longer since I had oatmeal raisin cookies. I couldn’t let it go on any longer, so I pulled out my mixing bowls and got to work.
I was inspired by some of the spice blends that I made last week and decided to use them as the focal point of the cookie, rather than simply cinnamon, which is often the primary spice/flavoring in an oatmeal raisin cookie. The warm spices also give a seasonal feel to the cookies, since spicier cakes and cookies are typical of fall and winter fare. I used pumpkin pie spice for this batch and absolutely loved the accent that the small amount of cardamom in the blend gave to the finished cookies. If you’re going to use a store-bought spice mixture here, be sure to add in a pinch of cardamom to give your batch an extra flair and set them apart from other recipes.
The cookies came out of the oven smelling amazing: buttery, sweet and with just the right amount of spice. I made them so that they were on the large side, but not so big you have to feel guilty about eating two. When fresh from the oven, they were deliciously crisp on the edges and chewy in the center, and cooled to be slightly chewy, but not soft. I like my cookies this way, but if you prefer to keep yours on the very soft side of the spectrum, just keep the baking time on the low end of the time noted and shoot for a cookie that is just golden at the edges and still soft (yet set) in the center. Either way, this is a cookie recipe that you really can’t go wrong with. And I suspect it will be making another appearance at my house when we get into Christmas cookie season.
Spiced Oatmeal Raisin Cookies
3/4 cup unsalted butter, at room temperature
1 cup packed brown sugar
1/2 cup sugar
2 large eggs
1 1/2 tsp vanilla extract
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 1/2 teaspoons baking soda
1 1/2 tsp apple pie or pumpkin pie spice
1 1/2 cups quick cooking rolled oats (not instant)
1 cup raisins
Preheat oven to 350F and line a baking sheet with parchment paper.
In a large mixing bowl, cream together butter and sugars until light and fluffy. Beat in eggs, adding them in one at a time until well incorporated, followed by vanilla extract.
In a medium bowl, whisk together flour, baking soda, salt and spices. With a mixer on low speed (or by hand), gradually stir in the flour mixture to the butter mixture. Stir in the oats and raisins.
Drop the dough by heaping tablespoons (approx. 1 1/2 inch size balls) onto prepared baking sheet, leaving about 2 inches between cookies to account for spread.
Bake for 12-15 minutes, until cookies are a light gold color and look set.
Cool on a wire rack.
Makes about 3 dozen cookies.
Julie O'HaraOctober 30, 2007
I haven’t made these in ages either…sigh. I missed your post on pumpkin pie spice, so I just went and had a look. Making your own is a great idea, and I love cardamom too. Once I toated and ground it myself, I knew I was done buying the preground stuff…darn:)
NoelOctober 30, 2007
This is almost exactly the same recipe I use for oatmeal raisin cookies, except that I put in 3 cups for oats for the same amount of ingredients listed here. I guess I just like the oats to *really* come through 🙂
meesoOctober 30, 2007
Great idea to use the pie spice 🙂 There are some amazing recipes here…here’s another one I have to try!!!
AnastasiaFebruary 20, 2008
I’ve made these a few times and they’re fabulous–so fabulous that I had to make an extra batch and mail them down to my dad, an oatmeal cookie fanatic. I did find that in my first batch, the baking soda was little prominent, so I cut it down (by a third?), which changed the texture of the cookies slightly, but they were still delicious.
AlanMay 8, 2008
As soon as I started grinding the cardamom, I realized it was a brilliant idea. I pulled the cookies out while just still wet in the center. Wonderfully fragrant, chewy cookies. The oat flavor takes second stage (which could also be as Noel points out due to fewer oats than some recipes) but I’ll make these again for sure. Delicious!
londongirlJuly 7, 2008
Hi I just made a variation of these for my first post on my new blog! They’re very good :). Love the site!
SophiaJuly 17, 2008
These are sooooo good!
Barbara GrossDecember 15, 2009
How do i store oatmeal raisin cookies to keep crisp.What type of container foirl wax paper ?
Paula Braman-DuarteApril 13, 2010
Am baking these right now. First batch seems great, melts in your mouth, great oatmeal flavor. Did some with dried cranberries and semi-sweet chocolate chips and some with butterscotch and chocolate chips. Very simple and quick to make, took out at eight min. or so, for chewy texture. Five yums!!!
lillaJuly 17, 2011
do i have to use kosher salt, or is it better
longtimecomingOctober 5, 2011
These were absolutely AMAZING. Thank you so much for the recipe. i also made a batch for one of my co workers with wheat flour and splenda… consistency was a bit weird but they still went over really well…. 😀 you have the best recipes! thanks again!!!