Oatmeal Raisin Cookies – Deliciously thick and chewy oatmeal cookies that are perfectly spiced with cinnamon and nutmeg, and loaded with raisins!
Oatmeal Raisin Cookies
I’m not a huge fan of raisins, particularly on their own.
But I LOVE the extra chewiness they give cookies, especially these cinnamon-spiced oatmeal cookies! I brought you this flavour combination first with my Cinnamon Raisin Biscotti (which I hope you’ve been loving!), and now I bring you my Oatmeal Raisin Cookies.
These oatmeal cookies are soft, super thick, and chewy. They’re perfectly spiced with cinnamon and a little nutmeg, and they are stuffed full of raisins – which adds to the chewiness!
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Porridge oats
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Unsalted butter
- Brown sugar
- Caster/granulated sugar
- Large egg
- Vanilla extract
How to make Oatmeal Raisin Cookies
To make these cookies, simply whisk together the flour, oats, baking powder, baking soda, salt, and spices.
In a separate bowl, whisk together the butter and sugars. Add the egg and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined, then fold in the raisins.
Roll the dough into 1.5oz balls (you should get about 20 – 22 balls), and place them onto a baking tray lined with parchment paper or a silicone mat. Bake for 10 – 12 minutes.
Allow the cookies to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely. Done!
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
These Oatmeal Raisin Cookies are:
- super thick and chewy
- quick and easy to throw together
- spiced with cinnamon and nutmeg
- loaded with raisins which adds extra chewiness!
How long will these cookies last? These cookies can be kept in an airtight container at room temperature for up to 1 week.
Prefer freshly baked cookies? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥