Quick-cooking oats work best for this recipe but you could substitute it with old-fashioned rolled oats if you’d prefer coarser, chewier cookies. If you like, try replacing the raisins with dried cranberries or cherries.
How To Make Cinnamon-Spice Oatmeal Raisin Cookies
Ingredients
- 1 ¼ cup all-purpose flour
- 3/4 cup ground cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground allspice
- 1 pinch salt
- 8 oz unsalted butter, at room temperature, cut into small pieces
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar
- 2 eggs
- 2 cups rolled oats, quick-cooking, not instant
- 2 cups raisins, seedless
- 1 ½ cups walnuts, coarsely chopped
Instructions
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In a mixing bowl, sift together the flour, cinnamon, baking soda, baking powder, allspice and salt. Set aside.
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In the large bowl of an electric mixer, beat the butter at medium speed just until soft and smooth using the paddle or beaters attachments. Add the sugars and continue beating.
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Once incorporated, raise the speed to high and continue to beat for several minutes until the mixture looks fluffy. Stop the machine from time to time to scrape down the side of the bowl and under the beaters if necessary with a rubber spatula.
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Reduce the speed to medium again and add the eggs one at a time, beating just until smoothly combined. Add the flour mixture and beat to combine. Add the oats, raisins and walnuts and combine into the dough.
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Place a sheet of plastic wrap large enough to completely enclose the cookie dough on your kitchen counter. Scrape the dough onto the plastic wrap and seal the wrap around the dough. Refrigerate for at least 2 to 3 hours or preferably overnight.
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Position the oven rack in the center of the oven and preheat the oven to 350 degrees. Prepare 1 or 2 baking sheets lined with parchment paper for baking the cookies.
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With your fingers, pinch off golf-ball-sized pieces of the chilled dough and roll them between your palms until round. Put them on the prepared baking sheets about 2 inches apart.
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Bake a sheet at a time until the cookies are slightly firm to the touch, for 13 to 15 minutes, rotating the sheet after 7 to 8 minutes to ensure even baking. Transfer the baked cookies to a wire rack to cool.
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If reusing the baking sheet, let it cool slightly before placing more balls of dough on it. Once the cookies have cooled, store in an airtight container at room temperature until ready to serve.
Nutrition
- Sugar: 6g
- :
- Calcium: 52mg
- Calories: 134kcal
- Carbohydrates: 19g
- Cholesterol: 17mg
- Fat: 7g
- Fiber: 3g
- Iron: 1mg
- Potassium: 105mg
- Protein: 2g
- Saturated Fat: 3g
- Sodium: 38mg
- Vitamin A: 139IU
- Vitamin C: 1mg
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