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Home / Dessert / Cookies

Spiced Brandy Oatmeal Raisin Cookies

4.89
/5
1 hour 8 minutes
28 Comments
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By: The Chunky Chefpublished: 09/02/2015

This post may contain affiliate links. Please read my disclosure policy.


Soft and chewy spiced oatmeal cookies, studded with crunchy toasted walnuts and sweet bursts of raisins that have been soaked in brandy

I think… okay, I know… I have a cookie problem.  I find myself making a LOT of cookies in the fall and winter months.  And not just your ordinary cookies.  Is there a word for people who are constantly changing up recipes, trying something new?  Because whatever that is called… it’s me!  Lol.  These, however, are one recipe that I DON’T mess with.  It’s amazing the way it is!

Spiced Brandy Oatmeal Raisin Cookie | Soft and chewy spiced oatmeal cookies, studded with crunchy toasted walnuts and sweet bursts of raisins that have been soaked in brandy

Oatmeal raisin cookies are one of my all-time favorite cookies, and I’ve tried a lot of recipes over the years.  What I’ve come up with is the perfect blend of buttery flavor, chewiness, crispy on the edges, and with that soft and tender center.

To make these the BEST cookies they can be, I recommend chilling the dough before baking.  This will help make for a thicker, chewier cookie.  You can make them right away, but they’ll be thinner and spread out more.

Spiced Brandy Oatmeal Raisin Cookie | Soft and chewy spiced oatmeal cookies, studded with crunchy toasted walnuts and sweet bursts of raisins that have been soaked in brandy

What makes these cookies so over the top amazing is both the combination of spices, and the brandy soaked raisins.  You may be wondering what exactly the point of soaking the raisins is… it’s called macerating.  Which honestly, sounds kind of gross right?  I like to think of it as “marinating” but instead of meat, it’s fruit that gets marinated.

Dried fruit, like raisins, soak up liquids, especially warm liquids… and the plump up and become juicier and tastier.  If you don’t have brandy on hand, rum would also work really well… and in a pinch, even some warm water would help to plump the raisins (they just wouldn’t have the added flavor).

You could let them soak as long as you’d like, but I usually have them soaking while my eggs are coming to room temp and while I’m mixing the dough together.

Spiced Brandy Oatmeal Raisin Cookie | Soft and chewy spiced oatmeal cookies, studded with crunchy toasted walnuts and sweet bursts of raisins that have been soaked in brandy

Fair warning, when you make these… your whole house will smell insanely good!  I wouldn’t make them by yourself… you may find yourself eating, and eating, and eating!  Lol.

Spiced Brandy Oatmeal Raisin Cookie | Soft and chewy spiced oatmeal cookies, studded with crunchy toasted walnuts and sweet bursts of raisins that have been soaked in brandy

A cold glass of milk goes perfectly with these cookies.  The flavors just make me want to curl up with a comfy sweater, a crispy fall afternoon and a big plate of cookies!

I can’t wait for fall… fall foods are some of my favorites.  They’re so warm, so comforting, so hearty…. and while I know it’s not fall yet (it’s about 90 degrees today), I couldn’t wait to share these cookies with you all!

Spiced Brandy Oatmeal Raisin Cookie | Soft and chewy spiced oatmeal cookies, studded with crunchy toasted walnuts and sweet bursts of raisins that have been soaked in brandy

If you have a soft spot for oatmeal raisin cookies, I hope you try my version… I know you’ll love them!!

Soft and chewy spiced oatmeal cookies, studded with crunchy toasted walnuts and sweet bursts of brandy-soaked raisins... the ultimate oatmeal raisin cookies

Spiced Brandy Oatmeal Raisin Cookie | Soft and chewy spiced oatmeal cookies, studded with crunchy toasted walnuts and sweet bursts of raisins that have been soaked in brandy

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Soft and chewy spiced oatmeal cookies, studded with crunchy toasted walnuts and sweet bursts of brandy-soaked raisins... the ultimate oatmeal raisin cookies

Spiced Brandy Oatmeal Raisin Cookies

4.89 from 9 votes
Author: The Chunky Chef
Prep Time: 1 hour
Cook Time: 8 minutes
Total Time: 1 hour 8 minutes
Servings: 24 -30 cookies
(hover over # to adjust)
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Soft and chewy spiced oatmeal cookies, studded with crunchy toasted walnuts and sweet bursts of brandy-soaked raisins... the ultimate oatmeal raisin cookies

Ingredients

  • 1/2 cup butter softened
  • 1/2 cup shortening butter flavored if you have it
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 eggs at room temperature
  • 1 tsp vanilla
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cloves
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 3 cups old fashioned oats
  • 1 cup raisins
  • 1/2-3/4 cup brandy or rum
  • 1/2 cup walnuts toasted and chopped (optional)

Instructions

  • Warm the brandy in the microwave for 1 minute, pour oven raisins and set aside to soak.
  • In a large bowl (or the bowl of your stand mixer), cream butter, shortening, brown sugar and granulated sugar until creamy. Mix in eggs, one at a time, and mix in vanilla. Beat until creamy and smooth.
  • In a mixing bowl, add flour, baking soda, salt, cinnamon, cloves and nutmeg. Whisk together to combine and remove any lumps.
  • Add the dry ingredients to the wet mixture, half of the dry at a time, mixing until just combined.
  • Drain raisins until they're no longer dripping and wet. Stir raisins and oats into the dough.
  • Cover with plastic wrap and refrigerate for 1 hour, or up to overnight.
  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  • Use a small cookie scoop or spoons and drop small balls of dough onto the baking sheet, leaving a couple of inches in between.
  • Bake for 8-10 minutes, rotating the baking sheet halfway through, until the edges are lightly golden. The middle will seem soft and puffy.
  • Let cool on baking sheet for 3 minutes, then remove to a cooling rack to continue cooling.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

** For best results, chill the dough as indicated in the recipe.
** If you want walnuts, place them in a small dry skillet and heat over low heat until fragrant and lightly toasted. Cool and chop. Add to the dough along with the raisins and oats.

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Recipe Rating




  1. Sarah Freehill says

    Posted on 4/1 at 11:45 am

    I soaked my raisins in Rum Chata. These cookies were fantastic. I am not a cloves person so obmitted that ingredient. I also let them sit up overnight in the refrigerator. Thank you Amanda

    Reply
  2. Barbara says

    Posted on 2/20 at 7:03 pm

    Absolutely delicious! It’s the cloves that pulled me in.
    Mine did not flatten out and since I am making them again what could I have done wrong?

    Reply
  3. Linda says

    Posted on 12/4 at 8:55 am

    I am very particular about the texture and taste of any cookie I eat. And then I only eat homemade cookies of a few types. These are the Very Best Oatmeal Raisin cookies. Even a few friends I shared them with asked for the recipe because they loved them. They are soft and chewy with a slightly firm crisp edge. I can make them any size. Instructions great.

    Two curiosity questions: Have you ever tried other than brandy to soak raisins?
    Have you ever tried using dried cranberries whether alone or mixed with raisins?

    Reply
    • The Chunky Chef says

      Posted on 12/4 at 9:14 am

      Hi Linda 🙂 I’m so happy you love the recipe! I’ve tried rum, and just warm water, both work just as well. I haven’t tried the dried cranberries, but I think they’d be amazing!

      Reply
  4. Chris says

    Posted on 9/6 at 9:14 pm

    I’ve been given a pound of dried fig pieces. Is there any reason I couldn’t substitute them for the raisins?

    Reply
    • The Chunky Chef says

      Posted on 9/6 at 9:31 pm

      The taste would be a little different, but I think they’d still work well 🙂

      Reply
  5. Marianne says

    Posted on 9/28 at 5:19 am

    I’d love to try baking this. After baking it, how many days do you think this will last in a cookie jar?

    Reply
    • The Chunky Chef says

      Posted on 9/28 at 9:16 am

      Hi Marianne 🙂 We usually eat ours pretty quickly, but I think they would last about a week.

      Reply
  6. FATHER FRANCISCO says

    Posted on 9/6 at 6:55 pm

    dearest CHUNKY,
    COULD YOU USE THE LIQUOR WHICH THE RAISONS GOT INEBRIATED AS PART OF THE LIQUID CALLED FOR IN THE RECIPE???

    Reply
    • The Chunky Chef says

      Posted on 9/7 at 8:52 am

      Hi Francisco 🙂 The liquid you use to plump up the raisins gets discarded after you drain the raisins, there’s no actual liquid in the recipe 🙂

      Reply
  7. Katalina @ Peas & Peonies says

    Posted on 10/19 at 10:37 pm

    You put brandy on your oatmeal cookies? You are invited for dinner, and you can stay for a few days, deal? These cookies is the only way I want to eat oatmeal!

    Reply
    • The Chunky Chef says

      Posted on 10/20 at 4:50 pm

      Lol it’s a deal!! Any time I can sneak some alcohol into baked goods, I’m all about it 😉

      Reply
  8. Nagi@RecipeTinEats says

    Posted on 9/13 at 5:46 pm

    Floored by these photos. Just GORGEOUS. Very Nicole Branan style. 🙂

    I love that you showed the steps and also the inside of the cookie! It gives me a great sense of the chewiness inside which I LOVE for oatmeal cookies! Pinning!

    Reply
    • The Chunky Chef says

      Posted on 9/13 at 10:34 pm

      OMG thank you so much Nagi!! I always thought the moodier style was impossible for me, but now I’m a bit addicted to it lol 🙂 Oatmeal cookies just have to have that uber chewiness, so I really wanted to show that off… I’m glad it came through 😀

      Reply
  9. Stephanie says

    Posted on 9/11 at 3:32 pm

    omggggggggggggggg… what I WOULDN’T DO for one of these right now…they’re staring me in the face mannnn!!! Um- your pictures on this post are SUPER magnificent…. Now hand me the milk! (LOL how corny am I) 😉

    Reply
    • The Chunky Chef says

      Posted on 9/11 at 4:16 pm

      Hehe, thanks chica!! I’ve been loving playing with the light and these moodier shots 🙂 I’d totally ship you some if I could! Well, and I’d have to not eat the whole batch myself lol.

      Reply
  10. Jennifer A Stewart says

    Posted on 9/9 at 1:39 pm

    Brandy is so under-utilized! I could drink it by the butt-loads! Thanks for putting it in a cookie so I can eat it at school functions and not be noticed! LOL

    Reply
    • The Chunky Chef says

      Posted on 9/10 at 9:56 pm

      Haha, you’re awesome!! It’s like “mommy’s little helper” cookies 😉

      Reply
  11. Dini @ The Flavor Bender says

    Posted on 9/9 at 11:22 am

    This is what I needed this weekend!! I was sick in bed and these would have kept me sooo happy!! They look amazing AND I am loving the flavors!

    Reply
    • The Chunky Chef says

      Posted on 9/10 at 9:55 pm

      Thank you Dini!!! I’m so sorry you were sick :/ That’s definitely no fun… wish I could have shipped you a box of cookies 🙂

      Reply
  12. Ginger says

    Posted on 9/5 at 4:41 am

    Cookies and brandy! That’s two dreams in one, isn’t it?! Thank you for sharing this with us at Fiesta Friday – and thank you for your tip about chilling the dough prior to baking!
    Have a lovely weekend,
    Ginger

    Reply
    • The Chunky Chef says

      Posted on 9/6 at 8:56 pm

      Thanks so much Ginger!! Once I started chilling my cookie dough before baking, it was a total game changer 🙂

      Reply
  13. Michelle @ Giraffes Can Bake says

    Posted on 9/4 at 7:29 pm

    Yum! These look amazing! I love oatmeal cookies too

    Reply
    • The Chunky Chef says

      Posted on 9/6 at 8:55 pm

      Thanks so much Michelle!! 🙂

      Reply
  14. Jeannette says

    Posted on 9/4 at 4:30 pm

    Delicious! Happy FF! 🙂

    Reply
    • The Chunky Chef says

      Posted on 9/6 at 8:53 pm

      Thank you Jeannette!! 🙂

      Reply
  15. Tianna says

    Posted on 9/4 at 11:56 am

    I’ve never had brandy in a cookie, but this sounds yummy! thanks for sharing – pinned! ♥

    Reply
    • The Chunky Chef says

      Posted on 9/6 at 8:53 pm

      Thanks so much Tianna! 🙂

      Reply

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