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The Most Amazing Chewy and Spicy Oatmeal Raisin Cookies

The Most Amazing Chewy and Spicy Oatmeal Raisin Cookies

Soft, chewy oatmeal raisin cookies made with brown sugar, old-fashioned oats, plump raisins, and a fragrant blend of cinnamon, ginger, cloves, and nutmeg. The cookies stay tender because they are removed from the oven while the centers still look slightly soft.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 30 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (200 g) Packed light brown sugar
  • 1/2 cup (100 g) Granulated sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 1 1/2 cups (190 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground cloves
  • 1/4 teaspoon Ground nutmeg
  • 1/2 teaspoon Salt
Mix-Ins
  • 3 cups (240 g) Old-fashioned rolled oats
  • 1 1/2 cups (about 225 g) Raisins

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. For plump raisins, soak them in hot water for about 10 minutes. Drain them thoroughly and pat them dry before adding them to the dough.
  3. Whisk the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt together in a bowl.
  4. Cream the softened butter, light brown sugar, and granulated sugar for 2–3 minutes, until light and fluffy.
  5. Beat in the eggs one at a time, then mix in the vanilla extract.
  6. Add the dry ingredients and mix just until combined. Stir in the rolled oats and raisins.
  7. Scoop rounded tablespoons of dough onto the lined sheets, leaving about 2 inches between cookies. Chill the scooped dough for 30–60 minutes if it is soft or the kitchen is warm.
  8. Bake each batch for 10–12 minutes, until the edges are set and lightly browned while the centers still look slightly soft. Cool on the baking sheet for 5 minutes, then transfer the cookies to a rack.

Notes

Do not overbake. The centers should look slightly underdone when the cookies leave the oven because they continue setting as they cool. Store cooled cookies in an airtight container.