Spiced Oatmeal Raisin Cookies are the cookies you remember from your childhood, but kicked up a notch with the warm spices of cinnamon, ginger, nutmeg and cloves. They are a perfect addition for your holiday baking this year!
Whose already started their holiday baking this year? I have! I always like to get a head start on cookie baking as soon as Thanksgiving is over. I tend to bake when I have time and freeze the cookies until I am ready to serve them or hand them out as gifts. Did you know you can freeze just about any kind of baked cookie, including these delicious oatmeal raisin cookies?
These oatmeal cookies were the first cookies on my list to make this year. They are buttery and chewy and spicy. The spices add just the right bit of something extra to these cookies to make them stand out from the ordinary. I used two types of oats in these cookies. The old fashioned oats for texture and the quick oats to help bind them together. I really like using both kinds to create what I think is the perfect cookie.
Holiday cookie baking has been my thing for a long time. My very first cookbook, I received when I was about 12, was Betty Crocker’s Cookie Cookbook. Anyone familiar with it? I swore, I was determined to bake every single cookie recipe in that book. While I never met that goal, I did practice A LOT and got very good at cookie baking. These Spiced Oatmeal Raisin Cookies are a family favorite in my house, and I hope they will become a favorite of yours too!
Don’t miss these other great cookie recipes!
- 1/2 cup unsalted butter softened
- 1/2 cup butter flavor vegetable shortening
- 1/2 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/4 tsp. fresh grated nutmeg
- 1/2 tsp. kosher salt
- 2 cups old fashioned oats
- 1 cup quick oats
- 1 cup golden raisins
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or use silpat.
- In large bowl, combine the butter, butter flavored shortening, brown sugar, and granulated sugar with an electric mixer or stand mixer until combined. Add in eggs and vanilla, and beat until light and fluffy.
- Sift together the flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Slowly add to the butter mixture, beating until well combined.
- Stir in the oats and raisins. Scoop dough out 1 TBS per cookie and place on baking sheet about 2" apart.
- Bake for 10 - 12 minutes, or until edges are golden brown. Do not overbake. Allow to cool for 1 - 2 minutes on baking sheet before removing to wire rack to cool completely. Store in airtight container once cooled.
If you like this cookie recipe, try my Easy No Roll Sugar Cookies!
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