Gingerbread Spiced Oatmeal Raisin (Print Version)
Chewy oatmeal treats with warm gingerbread spices and plump raisins, ideal for winter comfort and holiday sharing.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 cups old-fashioned rolled oats
03 - 1 tsp baking soda
04 - 1/2 tsp baking powder
05 - 1/2 tsp salt
06 - 1 1/2 tsp ground ginger
07 - 1 tsp ground cinnamon
08 - 1/4 tsp ground cloves
09 - 1/4 tsp ground nutmeg
→ Wet Ingredients
10 - 3/4 cup unsalted butter, softened
11 - 1/2 cup granulated sugar
12 - 1/2 cup packed dark brown sugar
13 - 1/4 cup unsulphured molasses
14 - 1 large egg
15 - 1 tsp vanilla extract
→ Mix-ins
16 - 1 cup raisins
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the flour, oats, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg in a medium bowl. Set aside.
03 - Beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, approximately 2 minutes.
04 - Add the molasses, egg, and vanilla extract to the butter mixture, beating until well combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
06 - Fold in the raisins with a spatula until evenly distributed throughout the dough.
07 - Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11–13 minutes, or until the edges are set and the centers look just slightly underbaked.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The kitchen will smell like the best bakery youve ever visited
- Chewy centers with crispy edges are basically cookie perfection
- Raisins get plump and tender during baking creating little bursts of sweetness
02 -
- Underbaking slightly is the secret to chewy cookies that stay soft for days
- Room temperature ingredients prevent the dough from separating or becoming tough
- Measuring flour correctly means spooning it into the cup then leveling off not scooping directly
03 -
- Scoop dough balls and freeze them on a tray then store in bags for fresh baked cookies anytime
- Let cookies cool completely before storing or they will steam each other and lose crispness