Spicy Oatmeal Raisin Cookies


CLICK! May 2009: Cookies – hosted by Jugalbandi


Not perfectly formed, but absolutely delicious.

I don’t make cookies often, and when I do, I almost always make these oatmeal raisin cookies. They’re soft


and chewy,


and taste the way a great homemade cookie should.


With all the oatmeal and raisins, they must be good for you, right?


Spicy Oatmeal Raisin Cookies

Recipe slightly adapted from Beth’s Spicy Oatmeal Raisin Cookies as posted on AllRecipes

Makes 36 cookies


– 1 cup (2 sticks) butter, softened
– 1 cup brown sugar*
– 1/2 cup white sugar*
– 2 eggs
– 1 tsp vanilla extract
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg, only because I don’t have ground cloves
– 1/2 tsp salt
– 3 cups rolled oats (I prefer using old-fashioned oats because they give the cookies more texture)
– 1 cup raisins

*My Asian palate thinks these are a bit on the sweet side with the full amount of sugar. I tend to use stingy equivalents like a scant 3/4 cup brown sugar and not-quite-there 1/2 cup white sugar but that’s just me.


1. In a large bowl, cream the butter, brown sugar and white sugar together until smooth. Beat in the eggs and vanilla.

2. In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg and salt, and then add this to the wet ingredients above. Stir in the oats and raisins, and drop by rounded teaspoonfuls onto ungreased cookie sheets.

3. Bake 8-10 minutes in a preheated 350F oven until light and golden.


Do not overbake! I usually check on them close to the 8 minute mark and take them out when the middle looks just about done. That way, by the time they become edible-warm (warm enough not to burn your mouth because if that happens then you won’t be able to enjoy the rest of the cookies… um, I mean… “a second cookie”), they’ll be moist and chewy and perfectly baked. On the other hand, if you prefer a crisper cookie, try taking them out when the edges have already started to become golden brown.

Goes well with a glass of milk.

Goes well with a glass of milk.


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9 Responses to “Spicy Oatmeal Raisin Cookies”

  1. Joanne Choi Says:

    looks yum!

  2. Ben Says:

    Oh spicy cookies! That is how every cookie should be. hehe. Nice recipe.

    • toxobread Says:

      Ben: Thanks! Next time I make these I’m going to try them with ground cloves like the original recipe and see how that goes. Or maybe add some pumpkin pie spice?

  3. bee Says:

    can sit down with a cup of tea and these cookies. looks great. thanks for participating.


  4. toxobread Says:

    Bee and Jai: and thanks for hosting Click!, as always! I had a lot of fun participating this month.

  5. em Says:

    Now for someone who can’t really take ANY spice whatsoever (heh), would these spicy cookies still be an option?
    Doesn’t matter – if you presented a plateful to me I’d eat it! They’re beautiful – I love cookies with texture. Smooth cookies are a little…odd. haha

  6. toxobread Says:

    Em: I’d say you could handle the spice in these cookies. If you can handle cinnamon rolls or banana muffins that have nutmeg or cinnamon in them, you can handle these.
    I like both textured and smooth cookies. (Shortbread? Yum!)

  7. CLICK: Cookies. The winners are … | jugalbandi Says:

    […] Cookies @ prasukitchen Maple-Oat Thumbprint Cookies @ Food*Nerd Oatmeal Raisin Cookies @ Toxo Bread Pistachio-Saffron Cookies @ Jai – Jugalbandi (Host) Pandan roll cookies @ A perspicuous mind: […]

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