Let’s be real—oatmeal raisin cookies tend to get a bad rap, usually from folks scarred by dry, sad versions that taste more like punishment than dessert. But I’m here to change all that. These chewy spiced oatmeal raisin cookies are the soft, cozy kind that taste like your kitchen just hugged you. They’ve got a whisper of cinnamon, warm nutmeg, and just the right hint of clove to make your whole house smell like fall—no matter the season. I grew up on these. Well, a version of them. My mom used to toss in whatever she had—craisins, chocolate chips, sometimes both. But I always circled back to the classic combo: oats, raisins, spice, and that buttery chew. If you’re someone who thinks oatmeal cookies are boring, you just haven’t met the right one yet. We’re about to fix that. Grab a mixing bowl—and maybe a glass of milk. And hey, the dough? It’s ridiculously good raw. I’m not telling you to eat it, but I’m also not not telling you to. Let’s bake some joy, shall we?
Table of Contents
- 1) Key Takeaways
- 2) Easy Chewy Spiced Oatmeal Raisin Cookies Recipe
- 3) Ingredients for Chewy Spiced Oatmeal Raisin Cookies
- 4) How to Make Chewy Spiced Oatmeal Raisin Cookies
- 5) Tips for Making Chewy Spiced Oatmeal Raisin Cookies
- 6) Making Chewy Spiced Oatmeal Raisin Cookies Ahead of Time
- 7) Storing Leftover Chewy Spiced Oatmeal Raisin Cookies
- 8) Try these Cookies next!
- 9) Chewy Spiced Oatmeal Raisin Cookies
- 10) Nutrition
1) Key Takeaways
- This cookie recipe brings classic flavor and cozy texture.
- You can swap raisins with other dried fruit or chocolate chips.
- Perfectly chewy, spiced, and comforting—ready in under 30 minutes.
2) Easy Chewy Spiced Oatmeal Raisin Cookies Recipe
Whenever I think of comfort food, these chewy spiced oatmeal raisin cookies pop into my head. They aren’t just sweet easy recipes to whip up on a lazy afternoon. They’re the kind that fills your kitchen with cinnamon and your heart with joy. These aren’t the tough, dry oatmeal cookies from your office snack drawer. These are the chewy, warm, slightly crisp-edged, buttery kind that disappear as fast as you bake them.
I remember making these with my grandmother. Her hands moved with ease, like the dough just knew where to go. She never used measuring spoons for the spices—just pinches and dashes—but somehow, they always came out perfect. I stick to measured amounts now, but I still smile at the memory every time I cream butter and sugar together.
So if you’re looking for sweet easy recipes that truly feel like home, this is it. These cookies taste like autumn, hugs, and second helpings. And if you sneak a bit of dough before baking, well, I won’t tell.
3) Ingredients for Chewy Spiced Oatmeal Raisin Cookies
1 cup unsalted butter, softened: This gives the cookies their rich base. Don’t rush softening it—it makes creaming easier and smoother.
1 cup brown sugar, packed: Adds depth and moisture. Brown sugar gives that chewy bite we all crave in an oatmeal cookie.
1/2 cup granulated sugar: A little white sugar balances the sweetness and helps the cookies spread just the right amount.
2 large eggs: These bind everything together. I like to let them sit at room temperature so they mix better with the butter.
1 1/2 teaspoons vanilla extract: Use the real stuff if you can. That warm vanilla flavor pulls everything together.
1 1/2 cups all-purpose flour: Just enough to hold shape without making them cakey.
1 teaspoon baking soda: Gives the cookies a little lift and helps them spread just right.
1 1/2 teaspoons ground cinnamon: The lead spice. It brings warmth that’s just right for cozy evenings or late-night snacking.
1/4 teaspoon ground cloves: A tiny bit packs a punch. It adds a hint of warmth that deepens every bite.
1/2 teaspoon nutmeg: Earthy and slightly sweet, nutmeg gives a homey background note you’ll miss if it’s gone.
1/2 teaspoon salt: Just a pinch to keep things balanced. Sweet needs a little salt, always.
3 cups old-fashioned rolled oats: These bring texture and chew. Don’t use quick oats—they won’t hold up.
1 1/2 cups raisins: The star of the show. Plump, sweet, and perfect with the spices. You can sub them, but raisins hit different here.
4) How to Make Chewy Spiced Oatmeal Raisin Cookies
Step 1. Preheat your oven to 375°F and line two baking sheets with parchment paper. I never skip the paper—it makes cleanup easier and cookies slide right off.
Step 2. In a large bowl, beat the butter, brown sugar, and granulated sugar until it’s light and fluffy. Give it time—this step makes a big difference in texture.
Step 3. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract. The mixture will look silky and smell amazing already.
Step 4. In another bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt. This keeps the spices evenly distributed.
Step 5. Gradually mix the dry ingredients into the wet ones. Don’t overdo it—you want things just combined, not tough.
Step 6. Fold in the oats and raisins with a sturdy spoon. The dough should be thick and a bit sticky—that’s perfect.
Step 7. Scoop the dough into rounded tablespoons and drop them onto your prepared baking sheets. Leave room. They’ll spread a little while baking.
Step 8. Bake for 8 to 10 minutes. The edges should be golden but the centers should still look soft. Trust the process—they’ll firm up as they cool.
Step 9. Let the cookies cool on the sheet for five minutes before moving them to a wire rack. Or sneak one warm. No judgment here.
5) Tips for Making Chewy Spiced Oatmeal Raisin Cookies
One trick I swear by is letting the dough chill for 20 minutes before baking. It helps the flavors settle and keeps the cookies from spreading too fast. And don’t skip the parchment. Greasing the pan can mess with how the cookies bake.
Use fresh spices. Ground spices lose punch after a few months, so if that nutmeg’s been in the back of your cupboard since college, it’s time to replace it. Good spices = good cookies. It’s that simple.
Want taller cookies? Use cold butter. Want chewier cookies? Use melted butter and chill the dough longer. Cookies are surprisingly flexible like that, but this recipe finds the sweet spot in the middle. It’s a reliable go-to for sweet easy recipes that never miss.
6) Making Chewy Spiced Oatmeal Raisin Cookies Ahead of Time
If you’re planning ahead for a bake sale, family trip, or just some Tuesday joy, good news—this dough freezes like a charm. Scoop it into balls and freeze on a tray. Once firm, pop them in a zip-top bag and stash in the freezer.
Bake from frozen? Add one or two minutes to the time and you’re golden. The cookies stay thick, chewy, and flavorful. That’s one of my favorite things about these kinds of sweet easy recipes—they’re forgiving and flexible.
You can also store the dough in the fridge for up to three days. That way, you can bake just a few cookies at a time. Which, let’s be honest, is dangerous in the best possible way.
7) Storing Leftover Chewy Spiced Oatmeal Raisin Cookies
Once the cookies are cool, store them in an airtight container at room temperature. They’ll stay soft and chewy for three to four days, if they last that long.
To freshen up a cookie, pop it in the microwave for five seconds. That brings back the soft texture like magic. Don’t skip it—it’s a mini treat.
For longer storage, freeze baked cookies in layers with parchment between. They thaw quickly and still taste great. It’s another reason why these cookies top my list of sweet easy recipes.
8) Try these Cookies next!
9) Chewy Spiced Oatmeal Raisin Cookies
Chewy Spiced Oatmeal Raisin Cookies – Sweet Easy Recipes You’ll Crave
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 1/2 cups raisins
Instructions
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. This part takes a couple of minutes—don’t rush it.
- Beat in the eggs one at a time, then add the vanilla extract. Scrape the sides of the bowl. Trust me, it matters.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.
- Slowly stir the dry ingredients into the wet ingredients. Don’t overmix—it’s cookies, not bread.
- Fold in the oats and raisins. The dough will be thick, and yes, it smells amazing already.
- Drop rounded tablespoons of dough onto the prepared baking sheets. Leave room—they spread a bit.
- Bake for 8–10 minutes, until the edges are golden and the centers look set but soft.
- Cool on the baking sheet for 5 minutes before transferring to wire racks.
- Eat warm, or store in an airtight container (if they last that long).
10) Nutrition
Serving Size: 1 cookie Calories: 145 Sugar: 11 g Sodium: 105 mg Fat: 6 g Saturated Fat: 3.5 g Carbohydrates: 22 g Fiber: 1 g Protein: 2 g Cholesterol: 20 mg
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