Toasted Oatmeal Raisin Spice Cookies



Some people are very serious about their oatmeal raisin/chocolate chip cookies. It infuriates some to find raisins in an oatmeal cookie,  when chocolate chips are clearly what should be lurking inside. And of course vies-versa; angry raisin-lovers who find chocolate chips. But who really wants raisins when chocolate chips are available?

My boyfriend, that’s who.


He has made it a mission in life (seriously) to pursue the ultimate oatmeal cookie. Wherever oatmeal raisin cookies are offered, he’s tried them. The criteria is as follows:

– not too sweet

– well seasoned/spiced (ample cinnamon etc. + enough salt)

– not too soft (he actually prefers more of a snap in his cookies)

– enough raisins to batter ratio

– all butter (he has serious issues with coconut oil in baking)

So naturally I made it MY mission to create the ultimate oatmeal raisin cookie. I can’t say I did a lot of trial and error. (only about 3 separate batches, that’s not crazy right?)

I did do a lot of research however. I knew toasted oats, brown butter had to be in there and the raisins had to be soaked in booze; insta-flavour right there. I also looked up different spice combinations, since only using cinnamon just wouldn’t cut it. I decided another key element would be texture. If I only used large flaked oats, there wouldn’t be a nice chewy cookie texture.  However, if I blitzed up all of the oats, there wouldn’t be any ‘oatmeal’ texture. So my solution was to keep some oats intact and the rest pulsed into a coarse meal.

So in my (and my boyfriend’s) opinion, these cookies win. They aren’t too sweet, have the right amount of (boozy) raisins and are way more complex than any oatmeal cookie you’ve ever had. Let’s see, we’ve got: exotic cardamom, salted brown butter, toasted oats, multiple textures…yep I think we’ve nailed down the formula. Not to say we still haven’t stopped trying oatmeal cookies in bakeries…because you never know right?

Toasted Oatmeal Raisin Spice Cookies

Adapted from Baked: New Frontiers in Baking 

*This is a half recipe, I didn’t really want a mountain of cookies. (I know, why not Melissa, WHY NOT?)  So feel free to ‘double’ the recipe for extended cookie consumption.

3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoons cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground cardamom

pinch of freshly ground pepper (I know, it sounds crazy, but trust me…it adds just the right balance of spice)

1/2 cup (1 sticks) salted butter, browned

3/4 cups firmly packed dark brown sugar

2 tablespoons white sugar

1 large egg

1/2 teaspoon pure vanilla extract

1 1/3 cups rolled toasted oats, divided

1/2 cup (4 ounces) rum/whisky soaked raisins (about 1/4 cup of alcohol)


1. In a large bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, and cardamom together and set aside.

2. In a skillet on medium-low, toast oats until fragrant and brown, about 10-15 minutes. Stir often. Put 2/3 cup oats into food processor and blitz until they resemble a coarse meal.

3. In the bowl, cream browned butter and sugars together until smooth and creamy. Scrape down the bowl and add the egg, one at a time, beating until each is incorporated. Add the vanilla.

4. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat just until incorporated. Scrape down the bowl, add the oats, and beat until just combined. Use a spatula or wooden spoon to fold in the raisins.

5. Cover the bowl tightly and refrigerate for 2-6 hours.

6. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

7. Drop the dough by rounded tablespoons onto the prepared baking sheets.

8. Bake for 8-12 minutes until golden brown. Cook more or less, depending on how chewy you like your cookies.


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