Drop what you’re doing and make these cookies right now. They are seriously the most AMAZING chewy and spicy oatmeal raisin cookies you’ll ever eat!
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Cooler weather puts me in the mood to bake. I love how the whole house smells so good and how the oven heats up the kitchen.
We bake often so there are treats for the kids to put in their lunchboxes or have as afterschool snack. These spicy oatmeal raisin cookies are one of my family’s favorite recipes!
This recipe is actually quite versatile. Sometimes, I use dried cranberries instead of the raisins. Delicious! Or, I skip the nutmeg and replace the raisins with chocolate chips.
Our favorite part of this recipe is the cookies’ texture. They’re so chewy but the edges have that little crispiness. I just love it!
Chewy and Spicy Oatmeal Raisin Cookies
Sometimes you’re in the mood to bake cookies, but you didn’t plan ahead. Use these tricks to soften butter quickly.
Cream the butter and sugars together with an electric mixer. Add the eggs and vanilla.
In a separate bowl, combine the dry ingredients (minus the oats and mix-ins). Add dry to wet ingredients.
Add the oats and mix well. Then, add the raisins to the oatmeal cookie batter.
If you’re not a fan of raisins, just choose another mix-in. Cranberries, nuts, chocolate chips–they’re all good! I usually make a few plain for my daughter who doesn’t like raisins, too.
Next, I use a cookie scoop to get the cookie batter onto the baking sheet. I use my Pampered Chef stoneware.
If you’re using traditional cookie sheets, use some parchment paper to keep the dough from sticking afterward. It makes clean-up easier, too!
Now it’s time to bake! Inevitably, I will let one of the batches go too long because I get distracted by something. Sigh.
When that happens, I call them “dunkers” and they’re perfect to dip in a cup of milk, cup of tea, or cup of hot chocolate.
But what you’re really aiming for is slightly underbaked centers. The cookies will solidify as they cool. So pull them out when they’re golden brown.
Have the cookies cool on the baking sheet for 5 minutes before you remove them to metal cooling racks. These are my favorites!
I know everyone likes their cookies a different way. But the real perfection of this recipe is how soft and chewy the texture is–when you bake them the right amount.
They’ll be chewy in the center with crispy edges. Just perfect!
My favorite cookie-making supplies make baking so easy! These are the products I’ve been using for years:
Print the recipe
- 1/2 cup stick butter, softened
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3 cups old fashioned oats
- 1 cup raisins
- Preheat oven to 350 degrees.
- In a large bowl, beat butter and sugars with electric mixer until creamy.
- Add eggs and vanilla, and beat well.
- In another bowl, combine flour, baking soda, cinnamon, nutmeg and salt.
- Add dry ingredient to wet ingredients, and mix well.
- Add oats and raisins.
- Drop dough by rounded spoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until light golden brown. Cool 5 minutes before removing to cooling racks.
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