Soft and chewy oatmeal raisin cookies with a hint of spice will bring warmth to your dessert table this fall. Wrap some up for a tasty gift for your family and friends.
This tasty fall cookie comes at my husband's request for oatmeal raisin cookies, it's been some time since he's had a good one. The pressure is on!
The sweetness of an oatmeal raisin cookie with the added apple pie spice really elevates this cookie to the next level. Be prepared to make many as these were hard to stop eating! Try my Molasses Chocolate Chip Cookies with Brown Butter too!
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Important Ingredients with Substitutions
- Apple pie spice - Apple pie spice is a combination of cinnamon, nutmeg, cardamom, ginger, and allspice.
- Old-fashioned rolled oats - Old-fashioned oats are the perfect texture for these chewy oatmeal cookies. I don't recommend using instant oats, but if you have to you can substitute them 1 for 1.
- Unsalted butter - Room temperature butter, remove from the fridge and sit out for 30 minutes before prepping your cookies. You want softened butter, not melted butter.
- Brown sugar - Light or dark brown sugar will work. I tend to mix mine up in the same container, both dark brown sugar, and light brown sugar.
- Raisins - It isn't necessary to soak your raisins, but I find plump raisins bring more moisture to the cookie if you do soak.
See the recipe below for the full list of ingredients and quantities.
How to soak raisins
Soaking raisins for this recipe isn't necessary, but recommended. I kind of like to knock out two things while doing this.
- In a small bowl crack your egg and add the vanilla, mix to combine.
- Pour in your raisins and stir
While your egg is coming to room temperature, you're in turn adding moisture to your raisins. If you'd prefer not to add raisins to your egg, just soak the raisins in water and then drain them before adding them to the cookie dough.
Instructions for Oatmeal Raisin Cookies
Step 1: If soaking raisins: In a small bowl add the egg, vanilla extract, and raisins. Soak for 15-30 minutes. Start this process as you’re bringing your butter and egg up to room temperature.
Step 2: In a large bowl add the flour, apple pie spice, baking soda, sea salt, and old-fashioned oats.
Stir to combine and set aside. (Note: Use a stand mixer, hand mixer, or even a wooden spoon to combine this recipe.)
Step 3: In another bowl add the unsalted butter, white granulated sugar, and brown sugar. Mix or beat for about 1-2 minutes. Add in the egg, vanilla extract, and raisin mixture. Mix again to combine.
Step 5: Add the dry ingredients ⅓ at a time. Until fully incorporated.
Step 6: Chill: Cover the bowl with plastic wrap and refrigerator for 30-60 minutes.
Step 7: Preheat your oven to 350F and prepare two large cookie sheets with parchment paper or Silpat.
Step 8: Use a medium cookie scoop, or 2 tablespoons to make cookie dough balls. Place your cookie dough balls two inches apart on the baking sheet.
Step 9: Slightly press the cookie balls down before baking. These cookies will not naturally flatten in the oven, they will need a bit of help otherwise they won't bake properly.
Step 10: Bake for 12-14 minutes.
Remove and allow to cool for 10 minutes before transferring to a cooling rack.
Recipe Variations
- Add nuts - Like a soft, chewy, AND crunchy cookie? Add ½ cup of toasted walnuts to the recipe.
- Cranberries - Soak and add dried cranberries, replacing all or half of the raisins.
- Golden Raisins - Soak and add golden raisins, replacing all or half of the raisins in the recipe.
- Use it as a topping! - Seriously, cookies are an underutilized ice cream topping. Crumble on top of your favorite ice cream and dig in!
Storage Recommendations
Store in an airtight container at room temperature for up to one week
Freezing: Freeze baked cookies in an airtight container or Ziploc for up to 3 months, and thaw at room temperature before enjoying.
Freezing Cookie Dough: Place cookie dough balls on a parchment-lined baking sheet and put them in the freezer for up to 2 hours. Once your cookie dough balls have hardened, peel them off of the paper and store them in a large Ziploc freezer bag for up to 3 months.
Level Up With Expert Tips & Tricks
Soak your raisins.
Chill your cookie dough for 30 minutes before baking.
Press your cookies gently before baking to help encourage spread in the oven.
Store in an airtight container to maintain a moist soft cookie.
Recipe FAQs
This is totally up to you. I like soaking them because it helps to plump up the raisins and add a bit more moisture resulting in a nice chewy cookie.
Storing baked oatmeal cookies in an airtight container at room temperature will keep them soft and moist. Layer between parchment paper to prevent them from sticking to each other.
These oatmeal cookies do require to be pressed down slightly before baking. If you're baking these cookies from frozen cookie dough balls, just let them come to room temperature while you're preheating the oven and they should become soft enough to press before baking.
Similar Sweets
Looking for other recipes like this? Try these:
Chewy Oatmeal Raisin Cookie Recipe
Equipment
Ingredients
- 1 cup All-purpose flour sifted
- 1 teaspoon Apple pie spice
- ½ teaspoon Baking soda
- ¼ teaspoon Sea salt
- 1 ½ cups Old-fashioned rolled oats
- ½ cup Unsalted butter
- ½ cup Brown sugar packed
- ¼ cup White sugar
- 1 Egg
- 1 teaspoon Vanilla extract
- 1 cup Raisins soaked
Instructions
- In a small bowl add the egg, vanilla extract, and raisins. Soak for 15-30 minutes. Start this process as you’re bringing your butter and egg up to room temperature.
- In a large bowl add the flour, apple pie spice, baking soda, sea salt, and old-fashioned oats.
- Stir to combine and set aside.
- In another bowl add the unsalted butter, white granulated sugar, and brown sugar. Using a hand mixer, beat until combined for about 1-2 minutes. Add in the egg, vanilla extract, and raisin mixture. Mix again to combine.
- Add the dry ingredients ⅓ at a time. Until fully combined.
- Cover the bowl with plastic wrap and refrigerator for 30-60 minutes.
- Preheat your oven to 350F and prepare two large cookie sheets with parchment paper or Silpat.
- Use a medium cookie scoop, or 2 tablespoons to make cookie dough balls. Place your cookie dough balls two inches apart on the baking sheet. Bake for 12-14 minutes until golden on the edges.
- Remove and allow to cool for 10 minutes before transferring to a cooling rack
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