Chewy Spicy Oatmeal Raisin Cookies

Why You’ll Love This Recipe

I enjoy baking these cookies because they’re quick to make and always come out soft and chewy. The spices add depth, while the oats give them a hearty texture. They’re perfect for snacking, gifting, or enjoying with a cup of tea or coffee. I also like that I can customize them with nuts for extra crunch.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup butter, softened
1 cup brown sugar, packed
1/4 cup granulated sugar
2 whole eggs
2 teaspoons pure vanilla extract
1 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, ground
1/4 teaspoon dried ginger, ground
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups all-purpose or whole wheat pastry flour
3 1/4 cups old fashioned oats
1 cup raisins
1 cup nuts, chopped (optional)

Directions

I start by preheating the oven to 350°F and lining a baking sheet with parchment paper.
In a large bowl, I cream together the butter, brown sugar, and granulated sugar until light and fluffy.
I beat in the eggs and vanilla, mixing for about a minute.
Next, I add the cinnamon, nutmeg, ginger, baking soda, and salt, mixing until combined.
I stir in the flour, oats, raisins, and nuts (if using) on low speed until the dough comes together.
Using a cookie scoop or a rounded tablespoon, I drop portions of dough onto the prepared baking sheet.
I bake for 8–10 minutes until the edges are lightly golden.
After baking, I let the cookies cool on the sheet for 3 minutes before transferring them to a wire rack.

Servings and Timing

This recipe makes about 36 cookies.
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

Variations

Sometimes I replace the raisins with dried cranberries or chopped dates for a different sweetness. I also enjoy adding white chocolate chips or shredded coconut for variety. If I want a richer flavor, I use dark brown sugar instead of light. For extra spice, I add a pinch of cloves or cardamom.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft, I place a slice of bread in the container. They also freeze well—I store them in freezer bags for up to 2 months and thaw them at room temperature before eating.

FAQs

Can I use quick oats instead of old fashioned oats?

Yes, but I prefer old fashioned oats for a chewier texture.

Can I make these cookies gluten-free?

Yes, I use a gluten-free flour blend and certified gluten-free oats.

Do I need to chill the dough?

No, I bake the cookies right away, but chilling the dough for 30 minutes can make them thicker.

Can I skip the nuts?

Yes, the nuts are optional, and the cookies taste great without them.

Why are my cookies flat?

This usually happens if the butter is too soft or melted. I make sure it’s just softened.

Can I reduce the sugar?

Yes, I sometimes cut the sugar by 1/4 cup, though the cookies will be less chewy.

Can I add chocolate chips?

Absolutely—chocolate chips pair well with the spices and raisins.

How do I make the cookies crispier?

I bake them for an extra 1–2 minutes until the edges are darker golden.

Can I freeze the dough instead of baked cookies?

Yes, I freeze scooped dough balls and bake directly from frozen, adding 1–2 minutes to the baking time.

Do these cookies spread a lot?

They spread moderately, so I leave at least 2 inches between each dough ball.

Conclusion

I love making Chewy Spicy Oatmeal Raisin Cookies because they’re hearty, flavorful, and perfectly spiced. With their chewy texture and warm flavors, they’re a timeless cookie that always brings comfort and joy. Whether I bake them for myself or to share, they never last long.