Aaaagghhhh!Â
Ingredients:
1 c butter, softened
1 c brown sugar
1/2 c white sugar
2 eggs, room temp.
1/2 Tbls vanilla
1 c white flour
1/2 c wheat flour (you can sub in all white)
1/2 Tbls ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 – 1 tsp ground cloves (I go with the full 1 tsp)
3 cups old-fashioned or rolled oats
1 1/2 c raisins
Directions:
In a large bowl, combine flours, baking soda, cinnamon, cloves and salt. Add to the creamed mixture and stir until just combined. Â I like to use 1 full teaspoon of cloves but if you are hesitant at all you can try 1/2 of a teaspoon.
Finally, mix in the oats and raisins. The cookie dough should be nice and thick. I like to refrigerate my cookie dough for about 15 minutes before baking. I find that the cookies bake more evenly. So if you have the time and the patience, give it a try 🙂
Drop by rounded teaspoonfuls on lightly greased cookie sheets. The cookies need about 10-12 minutes – start checking at 10 – you do not want to over bake these cookies!
Let the cookies cool for a couple minutes on the baking sheet before moving them to a rack. These cookies stay soft and moist for several days when stored in an airtight container. I can’t really tell you past that because they simply don’t last long around here 🙂
Spiced Oatmeal Raisin Cookies
Ingredients
- 1 cup butter softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs room temperature
- 1/2 tbsp vanilla
- 1 cup white flour
- 1/2 cup wheat flour you can sub in all white
- 1/2 tbsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 to 1 tsp ground cloves I go with 1 full tsp
- 3 cups old fashioned oats or rolled oats
- 1 1/2 cup raisins
Instructions
- Preheat oven to 350 degrees.
- Cream butter and sugars together in a large mixing bowl. Add in eggs, one at a time until well blended. Add in vanilla and mix until combined.
- In a large bowl, combine flours, baking soda, cinnamon, cloves and salt.  Add to the creamed mixture and stir until just combined.  I like to use 1 full teaspoon of cloves but if you are hesitant at all you can try 1/2 of a teaspoon.
- Finally, mix in the oats and raisins. Â The cookie dough should be nice and thick. Â I like to refrigerate my cookie dough for about 15 minutes before baking. Â I find that the cookies bake more evenly. Â So if you have the time and the patience, give it a try ?
- Drop by rounded teaspoonfuls on lightly greased cookie sheets.  The cookies need about 10-12 minutes – start checking at 10 – you do not want to over bake these cookies!
- Let the cookies cool for a couple minutes on the baking sheet before moving them to a rack.  These cookies stay soft and moist for several days when stored in an airtight container.  I can’t really tell you past that because they simply don’t last long around here ?
John Popovich says
Hi there. Got the oatmeal receipe from Pinterest. They turned out great. I use 1/2 teaspoon of cloves and for me and mine it was just right. Thanks for sharing this. Lots more to try on your site.
Trish - Mom On Timeout says
Sounds perfect John – so glad you found me!!
Jocelyn says
These look scrumptious but I messed mine up royally and so mine had a plastic aftertaste due to the wrong choice in oats. I will try these again soon, though!
Tsmmy says
On my way to makes these now lol mmmmmmm ty !
Trish - Mom On Timeout says
Awesome Tammy! Hope you enjoyed them 🙂
Jenna says
I just followed your recipe! Wow these are delicious, my family loves them! Warm and gooey gets us through cold Wisconsin winters 🙂
Trish - Mom On Timeout says
Oh I love those cookies! It’s amazing what a little spice will do for a plain old oatmeal raisin cookie 🙂 Thanks for letting me know Jenna – have a great weekend!
Jessi @ Practically Functional says
Lol, I hope they turned out okay even with the extra baking soda! They sound delicious! Thanks for sharing at The Fun In Functional!
Carissa says
Love these! I love oatmeal cookies and how fun to spice them up.