Andrea's Spiced Oatmeal Raisin Cookies
If you want chewy oatmeal cookies with just the right amount of cinnamon spice, these are the cookies for you. These classic oatmeal raisin cookies are still a favorite for good reason.
Servings: 48 Cookies
Ingredients
- 1 cup butter softened
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 3 cups old fashioned oats
- 1 cup raisins
Instructions
- Cream together the butter and sugars until light and fluffy.
- Stir in the eggs, one at a time, then the vanilla extract.
- In a separate bowl, stir together the flour, oats, baking soda, salt, cinnamon and cloves.
- Mix the dry ingredients into the butter mixture until just combined.
- Fold in the oats and raisins.
- Cover and chill for at least 15 minutes, but up to 2 days.
- Preheat oven to 350°F.
- Scoop by rounded teaspoonful onto cookie sheets. I used a small cookie scoop. Leave at least an inch between the balls of dough.
- Bake for 10-12 minutes. Cool on the baking sheet for 5 minutes and then remove to a wire rack to cool completely.
Notes
Store baked cookies in an airtight container at room temperature. They will stay good for a week or two that way. For longer storage, freeze the cookies for up to 3 months.
You can also freeze extra cookie dough to bake later if you would like. Either defrost the cookie dough and bake as described above, or freeze balls of cookie dough and bake from frozen adding a minute or two to the bake time.
Nutrition
Serving: 1Cookie | Calories: 103kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 83mg | Fiber: 1g | Sugar: 8g
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