While these cookies may be every dad’s favourite, they may be on to something here. Oatmeal raisin cookies give the satisfaction of sweetness but also have a delicious spice to them that make them a more unique cookie than the classic chocolate chip. They can definitely thank pumpkin pie spice for that one!
Along with my walnut chocolate chunk cookies, I like to make a big batch of these ahead of time before I go camping. With my son the cookie fiend, we can never have too many cookies for quick bites.
Baking Tip: don’t stop at just the raisins! Feel free to add cranberries, dates, and other dried fruit or even walnuts and pumpkin seeds. Customize your cookie!
Oatmeal Raisin Cookies
- 1 cup unsalted butter softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tsp real vanilla extract
- 3½ cup quick oats
- 1 cup all-purpose flour
- 1 tsp pumpkin pie spice
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup raisins
- Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Cream the butter with the brown and granulated sugar in a large mixing bowl.
- Add in eggs and vanilla, and mix on low speed to combine.
- In a separate bowl, combine the dry ingredients, and then add the dry ingredients to wet ingredients and mix. Stir in raisins until combined.
- Cover and chill dough in the refrigerator for 30 minutes before baking.
- Divide the dough into 24 equal-sized balls. Arrange on the prepared baking sheet with 1-2 inches between balls of dough. Press balls down with the bottom of a glass.Tip: To keep the dough from sticking to the glass, wet the bottom of the glass before pressing down on the dough.
- Place in the pre-heated oven and bake for 8-10 minutes, or until golden brown and cooked through. Remove from oven and transfer to a wire rack to cool for 10-15 minutes before serving. Enjoy!