Do you ever crave a cookie that’s a little bit more exciting than the usual chocolate chip? Enter Spiced Oatmeal Raisin Cookies — a warm, inviting treat perfect for cozying up on a chilly day. With a subtle blend of spices and a chewy texture, these cookies are a delightful twist on a classic favorite.
The base of our cookie, butter, ensures a rich and creamy texture. Using both dark brown sugar and granulated sugar helps to add depth and sweetness. Eggs act as a binder, providing structure to our cookies. A touch of vanilla extract enhances the flavor, while molasses adds moisture and a unique taste. Combining all-purpose flour, baking soda, and salt gives the necessary lift and balance. The spices — cinnamon, nutmeg, and cloves — add warmth and aroma. Finally, old-fashioned oats, raisins, and chopped walnuts bring texture, chewiness, and a nutty crunch.
These cookies are fantastic on their own, but for an extra treat, try serving them with a scoop of vanilla ice cream. They also pair wonderfully with a glass of cold milk or a warm cup of chai tea, which complements the spices beautifully.
Start by preheating your oven to 350°F and line your baking sheets with parchment paper. This ensures even baking and makes cleanup a breeze. In a large mixing bowl, cream together the softened butter, dark brown sugar, and granulated sugar until the mixture becomes light and fluffy — this should take about 3 minutes with an electric mixer. Then, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and molasses until the wet ingredients are well combined.
In a separate bowl, whisk together the dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add this dry mixture to the wet ingredients, mixing until just combined to avoid overworking the dough. Fold in the oats, raisins, and walnuts with a spatula, ensuring they’re evenly distributed throughout the dough.
Scoop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake in the preheated oven for 12-14 minutes, or until the edges are golden brown but the centers remain soft. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
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