Beth's Spicy Oatmeal Raisin Cookies

3,489 Reviews 188 Pics
  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    50 m
Beth Sigworth
Recipe by  Beth Sigworth

“With a little experimenting, I came up with these chewy, spicy, oatmeal raisin cookies. They make your kitchen smell wonderful while they are baking. They almost remind me of Christmas because the spices smell so good.”

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Ingredients

Adjust Servings

Original recipe yields 3 dozen

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

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Reviews (3,489)

Rate This Recipe
MommyFromSeattle
891

MommyFromSeattle

Wow, look no further for THE BEST oatmeal raisin cookie recipe. I've tried 3 from this website and this one is the best- by a landslide. Husband said it was the best oatmeal cookies he ever ate, and his mom makes this for her speciality, and my cookies came out better. This is moist, chewy and perfectly sweet. I followed other's advice and used all butter, which gave a fantastic buttery flavor and this stayed moist for a good 3 days (maybe longer, don't know cuz it never lasts that long in our house). Just keep it in an airtight container. And definitely watch your cooking time. 9 minutes was perfect, 10 min. gave it more color and add more crispness to the edges. I like mine soft and moist and this gives it all--look no futher folks!

OCEANFLWR82
627

OCEANFLWR82

These were very tasty cookies, I added another half teaspoon of cinnamon, a half teasoppon of nutmeg, and a 1/4 teaspoon of ginger. I also used all butter. I only left them in the oven for about 8 or 9 minutes so they would stay chewy after they cooled. when I left them in for 12 minutes they were hard as a rock when they cooled off!

annmariet
592

annmariet

I did some checking and found that this recipe is pretty much the same that is printed by Quaker oatmeal. The only difference is the addition of cloves. I have been baking for years and have always relied on this recipe. The only change I make is to use pumpkin pie spice for a bit more kick. Thanks.

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 144 cal
  • 7%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 20.6 g
  • 7%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

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