If you’re craving a comforting, warmly spiced treat that feels like a cozy hug from your kitchen, then this Oatmeal Cookies with Cinnamon, Nutmeg, and Raisins Recipe is exactly what you need. These cookies combine perfectly toasted oats with the aromatic magic of cinnamon and nutmeg, plus the sweet chewiness of raisins, creating a classic flavor combination that’s both nostalgic and timeless. Each bite offers a delightful balance of textures with just the right amount of spice, making them an ideal snack for any time of the day or a simple dessert to impress friends and family.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays an essential role in creating the perfect oatmeal cookie. From the hearty rolled oats to the warm spices and soft raisins, this recipe relies on simple pantry staples that come together to produce big flavor and irresistible texture.
- 3 cups old-fashioned rolled oats: Toasting these brings out a nuttier flavor and adds crunch.
- 1 1/2 cups all-purpose flour: Provides the necessary structure without making cookies too dense.
- 3 teaspoons ground cinnamon: The star spice that lends a warm and inviting aroma.
- 1/2 teaspoon ground nutmeg: Adds a subtle, slightly sweet earthiness that complements the cinnamon.
- 1 teaspoon baking soda: Helps the cookies rise just enough for a chewy texture.
- 1 teaspoon cornstarch: Gives the cookies tenderness and a delicate bite.
- 1 teaspoon kosher salt: Balances the sweetness and enhances all the other flavors.
- 1 cup unsalted butter, room temperature: Creates richness and moisture for chewy cookies.
- 1 cup packed light brown sugar: Adds deep molasses notes and helps keep cookies soft.
- 1/2 cup granulated sugar: Contributes to a slight crispness at the edges.
- 2 large eggs: Bind everything together and add moisture.
- 2 teaspoons pure vanilla extract: Infuses a fragrant sweetness that lifts all the flavors.
- 1 cup raisins (optional): Offer bursts of natural sweetness and chewiness; feel free to swap with chocolate chips for a twist.
How to Make Oatmeal Cookies with Cinnamon, Nutmeg, and Raisins Recipe
Step 1: Toast the Oats
Preheat your oven to 350°F. Spread the rolled oats evenly on a rimmed baking sheet and toast them for about 8 to 10 minutes, stirring once halfway through. This step brings out a deeper, nuttier flavor and adds a wonderful crunch to your cookies. Once toasted, allow them to cool completely so they don’t melt your butter when combined later.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking soda, cornstarch, kosher salt, and the cooled toasted oats. This blend of dry ingredients ensures every bite is packed with spice and texture, setting the foundation for these irresistible cookies.
Step 3: Cream Butter and Sugars
Using an electric mixer on medium speed, beat the unsalted butter with the light brown sugar and granulated sugar until the mixture becomes light, fluffy, and creamy—usually 1 to 2 minutes. This step is key for that tender crumb and rich flavor that’s characteristic of classic oatmeal cookies.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then pour in the pure vanilla extract, mixing until just combined. These ingredients add moisture and depth, transforming the dough into a luscious batter.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing on low speed or folding by hand until just combined. Overmixing can make cookies tough, so aim for gentle folding. Finally, stir in the raisins (or chocolate chips if you prefer)—these little bites of joy take the cookies to another level.
Step 6: Bake to Perfection
Scoop roughly 2 tablespoons of dough per cookie onto parchment-lined baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in batches for 10 to 12 minutes, or until the cookie edges turn crisp and golden while the centers remain set and chewy. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack—this little pause lets them firm up just right.
How to Serve Oatmeal Cookies with Cinnamon, Nutmeg, and Raisins Recipe
Garnishes
While these cookies are stellar on their own, sprinkling a pinch of cinnamon sugar on top before baking adds extra sparkle and warmth. For a special occasion, drizzle a bit of melted white or dark chocolate over the cooled cookies to impress guests with an elegant touch.
Side Dishes
These oatmeal cookies pair beautifully with a steaming mug of chai tea or freshly brewed coffee, enhancing their spicy-sweet notes. For an indulgent twist, serve alongside a scoop of vanilla ice cream or creamy yogurt for a delightful contrast of temperatures and textures.
Creative Ways to Present
Try layering these cookies with whipped cream and fresh berries in a parfait glass for a light dessert or stack them with a spread of almond butter or cream cheese for a fun cookie sandwich. You can also package them in cute boxes or mason jars tied with ribbon to delight friends and neighbors as a heartfelt homemade gift.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to one week. To keep them fresh and chewy, place a slice of bread inside the container—the cookies will absorb just the right amount of moisture!
Freezing
If you want to save some for later, these cookies freeze beautifully. Arrange cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a resealable freezer bag or container. They’ll keep for up to three months and thaw quickly when you need a quick treat.
Reheating
To bring back that fresh-baked warmth, reheat cookies in a preheated 300°F oven for about 5 minutes or until soft and fragrant. Alternatively, a quick 10-second zap in the microwave works wonders if you’re in a hurry, just watch out for overheating.
FAQs
Can I substitute raisins with something else?
Absolutely! If you’re not a fan of raisins, chocolate chips, dried cranberries, or chopped nuts work wonderfully in this recipe. Just use the same quantity for the best texture and flavor balance.
Why do we toast the oats before using them?
Toasting the oats amplifies their nuttiness and adds a crisp texture that enhances the overall cookie experience. Skipping this step results in a milder oat flavor and softer texture.
Can I make these cookies gluten-free?
Yes, by swapping the all-purpose flour for a gluten-free flour blend that measures cup-for-cup and ensuring your oats are certified gluten-free, you can enjoy these cookies without gluten-related concerns.
How do I keep my cookies chewy rather than crunchy?
Be careful not to overbake and make sure to use enough brown sugar, which helps retain moisture. Removing cookies from the oven as soon as edges are set but centers still look slightly soft ensures chewiness once cooled.
Can these cookies be made vegan?
With some tweaks, yes! Replace the butter with a plant-based alternative, use flax eggs or another egg substitute, and swap honey for maple syrup if needed. The flavor will be slightly different but still delicious.
Final Thoughts
I hope you’re as excited as I am to try this heartwarming Oatmeal Cookies with Cinnamon, Nutmeg, and Raisins Recipe. It’s the kind of recipe that feels like a warm embrace from the inside out—perfect for cozy afternoons, sharing with loved ones, or anytime you want a sweet pick-me-up. Once you bake these, I have a feeling they’ll become a fast favorite in your cookie repertoire. Happy baking!
Print
Oatmeal Cookies with Cinnamon, Nutmeg, and Raisins Recipe
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes per batch
- Total Time: 25-30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These classic oatmeal cookies are perfectly chewy with a hint of warm spices like cinnamon and nutmeg. Toasting the oats before mixing adds a depth of flavor and a delightful texture. Choose to include raisins for a fruity touch or chocolate chips for extra indulgence. Ready in under an hour, these cookies make a delicious treat for any occasion.
Ingredients
Dry Ingredients
- 3 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour, spooned and leveled
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon kosher salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Add-ins
- 1 cup raisins (optional, or substitute with chocolate chips)
Instructions
- Preheat and Toast Oats: Preheat the oven to 350°F. Spread the oats evenly on a rimmed baking sheet and toast them, stirring once halfway through, until golden and fragrant, about 8–10 minutes. Remove from oven and allow oats to cool completely.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking soda, cornstarch, kosher salt, and the cooled toasted oats until well mixed.
- Cream Butter and Sugars: Using an electric mixer on medium speed, beat the room temperature unsalted butter, packed light brown sugar, and granulated sugar until the mixture is light and fluffy, about 1–2 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then add the pure vanilla extract and mix until combined.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients, beating just until combined to avoid overmixing.
- Fold in Add-ins: Stir in the raisins or chocolate chips, if using, to distribute them evenly through the dough.
- Portion Dough: Using a cookie scoop or tablespoon, drop about 2 tablespoons of dough per cookie onto baking sheets lined with parchment paper. Space cookies about 2 inches apart to allow spreading.
- Bake Cookies: Bake the cookies in batches in the preheated oven for 10–12 minutes, or until the edges are crisp and the centers are set.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set perfectly and avoids breaking.
Notes
- Toasting oats before adding to the dough enhances their nuttiness and adds great flavor complexity.
- For softer cookies, reduce baking time slightly and ensure not to overbake.
- Substitute raisins with chocolate chips for a sweeter variation.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing cookie dough balls before baking can help achieve thicker cookies.
