FoodKayiucookies, baked goods, sweets

Six-Spice Oatmeal Raisin Cookies

FoodKayiucookies, baked goods, sweets
Six-Spice Oatmeal Raisin Cookies

I've made different kinds of oatmeal raisin cookies before but none of them can compared to these Six-Spice Oatmeal Raisin Cookies. It's an explosion of flavors in one cookie – a cross between a gingerbread cookie and an old-fashion oatmeal raisin.

As a child, I hated oatmeal. Hot oatmeal was my least favorite breakfast EVER. Then one day, I made this Baked Blueberry Oatmeal and I was impressed. Think of it as a giant cookie that is more moist, and almost cake-like. Anyway, back to the Six-Spice Oatmeal Raisin Cookies. They are just faaaaabulous. If you like them softer, just bake them less. You can use baking raisins but I just couldn't really taste the difference at my first try (but maybe you will). So don't sweat it if you don't come across baking raisins at your local grocery store.

Some people like to dip their cookies in milk but I'm not a dipper. However, if you are, I'd suggest that you pour yourself a glass of cold milk, sit down, and dip away!


Six-Spice Oatmeal Raisin Cookies

You'll need:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 2/3 cup packed brown sugar
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 2.5 cups quick-cooking rolled oats
  • 1 cup baking raisins or regular raisins


  1. Preheat oven to 350°F.
  2. Line baking sheet with parchment paper, set aside.
  3. In a bowl, sift together flour, spices, baking soda, and salt.
  4. Using a electric mixer, beat butter and sugars until light and fluffy and beat in egg and vanilla.
  5. Add flour mixture and slowly beat until just combined well.
  6. Stir in rolled oats and raisins (dough will be stiff).
  7. Using a cookie/ice cream scoop, drop and space dough about 1 inches apart onto baking sheet. Then using a spatula, flatten the dough lightly. Bake for 12 minutes.
  8. Cool cookies on baking sheet for a few minutes then transfer to racks to cool completely.

This recipe is adopted from Epicurious.