These Cinnamon and Spice Oatmeal Raisin Cookies are crispy and chewy, and packed with warm spices, hearty oats, and sweet raisins. Chilled dough and classic baking spices give these homemade oatmeal cookies a bakery-style texture and cozy, old-fashioned flavor.
Oatmeal Raisin Cookies are the kind of cookie that feels like a hug. They’re soft in the middle, lightly crisp around the edges, and full of warm spice from cinnamon, nutmeg, cloves, and ginger.
Chilling the dough takes a little patience, but it’s what gives these cookies their slightly thick, chewy texture and deep flavor. If you love a classic oatmeal raisin cookie with a little extra warmth, this one’s for you.
These spiced Oatmeal Raisin Cookies are cozy, classic, and full of old-school charm. If you love a chewy cookie with real flavor, this one belongs in your rotation.
What I Love About This Recipe
- I love how warm and cozy these cookies taste. The blend of spices adds depth without overpowering the oats and raisins. Every bite tastes balanced and comforting. It’s classic oatmeal raisin, just elevated.
- The texture is spot on. These cookies bake up slightly thick and chewy thanks to the chilled dough and generous scoops. They stay soft in the center while the edges get just enough crispness.
- The molasses adds something special. It deepens the sweetness and works beautifully with the spices. You don’t quite taste “molasses,” but you miss it when it’s not there.
- I also love how sturdy these cookies are. They’re perfect for packing, gifting, or dunking in milk. They hold their shape and flavor beautifully.
Equipment You May Need
- Mixing Bowls – Medium and large bowls for dry and wet ingredients.
- Electric Mixer – Makes creaming the butter and sugar easy.
- Plastic Wrap – For chilling the dough.
- Baking Sheets – Standard sheets for even baking.
- Wire Rack – Allows cookies to cool properly.
(Full printable recipe card is at bottom of post.)
Oatmeal Raisin Cookies Ingredients
- Old-Fashioned Rolled Oats – Give a hearty texture and chew.
- All-Purpose Flour – Provides structure.
- Cinnamon, Nutmeg, Cloves, and Ginger – Create warm, spiced flavor.
- Salt – Balances sweetness.
- Baking Powder – Helps the cookies puff slightly.
- Unsalted Butter – Adds richness and softness.
- Granulated Sugar – Sweetens and helps create crisp edges.
- Molasses – Deepens flavor and enhances chewiness.
- Egg – Binds everything together.
- Vanilla Extract – Rounds out the flavor.
- Raisins – Add sweetness and chew.
How to Make Oatmeal Raisin Cookies
Step One: Mix the Dry Ingredients
In a medium bowl, stir together the oats, flour, cinnamon, salt, baking powder, cloves, nutmeg, and ginger until well combined. Set aside.
Step Two: Cream the Butter and Sugar
In a large bowl, beat the butter until smooth. Beat in the sugar and molasses until light and fluffy, about 2 minutes. Beat in the egg, then the vanilla until well blended.
Step Three: Make the Dough
Add the dry ingredients to the butter mixture and beat until combined. Stir in the raisins by hand.
Step Four: Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 2 hours, or overnight, until firm.
Step Five: Bake the Cookies
Preheat the oven to 350°F. Line baking sheets with parchment paper.
Step Six: Bake the Cookies
Drop the dough in large 3-tablespoon mounds onto baking sheets, spacing about 2 inches apart. Bake for 13 to 17 minutes, rotating pans halfway through, until golden around the edges. Cool slightly, then transfer to a wire rack to cool completely.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve warm with a glass of milk.
- Add to a holiday cookie tray.
- Enjoy as an afternoon snack or dessert.
- They’d make a delicious, sweet, ultimate breakfast!
- You could make Oatmeal Raisin Sandwich Cookies by putting a little of your favorite frosting in between the cookies, such as Cream Cheese Frosting or even Maple Frosting.
Quick Tips for Best Results
- Chilling the dough improves both flavor and texture.
- Don’t overbake if you want soft centers.
- Use large scoops for bakery-style cookies, but any size scoop will work. Just be sure to adjust baking time if you make smaller.
Oatmeal Raisin Cookies FAQ
How should I store Oatmeal Raisin Cookies?
Store in an airtight container at room temperature for up to 5 days.
Can I freeze Oatmeal Raisin Cookies?
Yes, freeze baked cookies or unbaked dough balls for up to 2 months.
How long will Oatmeal Raisin Cookies last?
They’re best within a few days, but stay soft when stored properly.
Substitutions?
You can substitute raisins with dried cherries, cranberries, chopped dried apple, or chocolate chips.
Can I use low-fat ingredients?
Low-fat substitutions may affect texture and chewiness. Full-fat butter works best.
What else can I add to this recipe?
Try adding a pinch of your favorite spice like cardamom for extra warmth or add a little fresh orange zest for a little citrus taste. A little maple or almond extract in the cookie dough would be delicious. You could also add some nuts such as walnuts, pecans, almonds, etc.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – Use plant-based butter and an egg substitute.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute.
Gluten-Free – Use gluten-free oats and a 1:1 gluten-free flour blend.
Other Cookie Recipes You May Enjoy
- Oatmeal Walnut Chocolate Chip Cookies – Jumbo chocolate chip cookies with chunks of walnuts, oats, and chocolate chips.
- Banana Oatmeal Cookies – Cookies loaded with banana, oats, chocolate chips, and nuts.
- Chocolate Banana Oatmeal Cookies – For the chocolate lovers!
Hope you enjoy this from-scratch Oatmeal Raisin Cookies recipe. Tell me in the comments if you added any other spices.
If you like oatmeal, you may also like this Oatmeal Smoothie!
Oatmeal Raisin Cookies
Ingredients
- 1¼ cups old-fashioned rolled oats
- ¾ cup all-purpose flour
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon baking powder
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 tablespoons molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup raisins
Instructions
- In a medium bowl, stir together the oats, flour, cinnamon, salt, baking powder, cloves, nutmeg, and ginger. Set aside.
- In a large bowl, beat the butter with an electric mixer on medium speed for about 10 seconds or until smooth. Beat in the sugar and molasses until well blended and light and fluffy, about 2 minutes. Beat in the egg, then beat in vanilla until well blended.
- Add the flour mixture to the butter and sugar mixture, and beat with an electric mixer on medium speed until blended. With a spoon, stir in the raisins.
- Cover the dough with plastic wrap and refrigerate at least 2 hours or overnight to firm up.
- Preheat the oven to 350˚F. Line baking sheets with parchment paper.
- Use a cookie scoop or drop the cookie dough in big (3-tablespoon) balls onto prepared baking sheets, leaving about 2 inches between cookies. Bake cookies for about 13 to 17 minutes, or until golden brown around edges, rotating pans halfway through cooking. Cool slightly, then transfer the cookies to a wire rack to cool completely.
Notes
- You don’t have to refrigerate the cookie dough, but I find that it greatly improves the taste and texture.
- You can make these cookies into any size, but be sure to adjust the baking time.
- Instead of raisins, you can substitute another chewy dried fruit, like chopped dried cherries or dried cranberries.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
