Winter Spice Cocoa Oatmeal (Print Version)

Chocolate-infused oatmeal with warming spices and sweet raisins, perfect for chilly mornings.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups old-fashioned rolled oats
02 - 1 cup all-purpose flour
03 - 1/4 cup unsweetened cocoa powder
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground ginger
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground cloves
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt

→ Wet Ingredients

10 - 1/2 cup unsalted butter, softened
11 - 1/2 cup packed brown sugar
12 - 1/4 cup granulated sugar
13 - 1 large egg
14 - 1 teaspoon vanilla extract

→ Add-Ins

15 - 3/4 cup raisins
16 - 1/2 cup dark chocolate chips (optional)

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together oats, flour, cocoa powder, cinnamon, ginger, nutmeg, cloves, baking soda, and salt.
03 - In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
04 - Add the egg and vanilla extract to the creamed mixture and mix until well combined.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
06 - Fold in the raisins and chocolate chips if using.
07 - Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them approximately 2 inches apart.
08 - Bake for 11 to 13 minutes, until edges are set and centers remain soft.
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 chocolate and spices create this unexpected warmth that feels like a hug in cookie form, especially on gray December mornings.
  • They're soft in the center with just enough chew from the raisins to make each bite interesting without any fuss.
  • You can make them in under 30 minutes total, which means you can surprise someone with homemade cookies before you've even finished your coffee.
02 -
  • Don't overbake these cookies—I learned this the hard way by pulling them out when they looked fully baked, only to end up with something closer to a hockey puck than a cookie.
  • Soft butter is crucial for creaming; if yours is too cold, your mixture won't get fluffy enough, and if it's too warm, your cookies will spread too much.
03 -
  • Fresh spices make all the difference—if your cinnamon has been in the cabinet since last year, replace it before making these cookies.
  • Measure your dry ingredients by spooning flour into the measuring cup and leveling with a knife rather than scooping straight from the bag, which packs it down and ruins the ratio.

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