Spicy Oatmeal Raisin Cookies

Oatmeal raisin cookies are my favorite cookie, hands down. I made these this weekend, but was too lazy to write it out and then when I looked today, there were only five left, so I snapped a photo of a couple before they were gone.

They are not my husband’s favorite cookie, but that doesn’t stop him from eating them. It’s just that he would prefer chocolate chip cookies, but I don’t really care for chocolate unless it is buried deep in other flavors. Someday, I will make them again.

For a twist, I decided to make these cookies with some garam masala, in addition to cinnamon, and 100% whole wheat flour. They came out as a broad, flat cookie, but very chewy, even three days later. If you don’t like a cookie dough that spreads this much, experiment with the amount of flour and butter. I would suggest using less than the two sticks of butter, maybe even doing a half butter, half solid shortening mix. A little more flour or maybe a small addition of white flour might also help. Still, these are delicious as is, and they stay chewy, which is more important to me than that they stay rounded.

Spicy Oatmeal Raisin Cookies

  • Servings: about 30 3.5-inch cookies
  • Difficulty: easy
  • Print

Preheat oven to 375°; line cookie sheets with parchment paper

Beat butter and sugar until smooth and fluffy. Add eggs and vanilla and beat until well blended.

1 cup (2 sticks) butter at room temperature

1 1/2 cups packed brown sugar

2 large eggs

2 teaspoons vanilla

Add dry ingredients to butter-sugar-egg mixture and blend until incorporated.

1 1/4 cups King Arthur® 100% whole wheat flour

1 1/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon garam masala

1 teaspoon cinnamon

Stir in walnuts, oats, and raisins until well distributed in the dough.

1 1/2 cups chopped walnuts

2 cups old-fashioned oats, such as Old Wessex Ltd.™ Scottish-Style Porridge Oats

1 cup raisins

Scoop the dough with a 1/4 cup ice cream scoop, placing the balls about 2 inches apart to allow room for spreading. I only put nine scoops on each cookie sheet. Bake for about 12 minutes. Cool on rack for about 10 minutes, as the dough is quite pliable when hot and will be hard to lift off. When cool enough to move, place on rack to completely cool.

If you use a smaller scoop for cookies or change the amounts of flour or butter, check the cookies after 10 minutes in the oven. Whole wheat cookies are darker than those made with white flour, but you don’t want to burn them.


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