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.
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.
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.
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.
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.
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!
If you have a soft spot for oatmeal raisin cookies, I hope you try my version… I know you’ll love them!!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 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)
- 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.
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** 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.
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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