Oatmeal Raisin Spiced Cookies

June 11th, 2010

I recently bought a glass cookie jar from The Container Store (Anchor Hocking 1.5-gallon Montana Glass Jar – $17.99 retail). It’s the only one that I found online to be “airtight” (so they claim), plus it has rave reviews from multiple owners across the web. Those classic glass cookie jars was my second choice, but read that they aren’t airtight. If I’m using these for cookies and other sweets, they’ll most definitely need to be airtight. So I finally bought it with a pretty good discount (20% off online coupon) and picked it up from the store to save on shipping costs. Now that I owned a cookie jar, I just had to test it out with what better than, of course, cookies!

I stumbled upon this recipe and tried it today. With over 2 thousand good reviews for this recipe, how could I not try it? I am one that relies on user reviews, and although I’ve run across one or two recipes that had amazing reviews yet didn’t turn out so great to me, this one didn’t fail me. Fantastic recipe and is now my go-to Oatmeal Raisin cookie recipe. It’s not so much of a holiday spiced cookie — the subtle taste of cinnamon, nutmeg and cloves give it the usual taste any Oatmeal raisin cookie should normally taste like. I will definitely be making these again; perhaps with chocolate chips or walnuts added.

Note: It’s been 3 days since I made these cookies and they’re still chewy and delicious!

Oatmeal Raisin Spiced Cookies

Adapted from allrecipes.com


  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs, room temp
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 cups rolled oats (aka Old Fashioned)
  • 1 cup raisins


  1. Preheat oven to 350 degrees F.
  2. Soak the raisins in warm water for at least 10 mins OR put in a microwave-safe bowl with water and microwave for 1 min to soften. Pat dry with paper towel.
  3. In a large bowl, cream together the butter, brown sugar, and white sugar.
  4. Add the eggs and vanilla. Mix until smooth.
  5. Combine the flour, baking soda, cinnamon, nutmeg, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded Tablespoonfuls onto cookie sheets.
  6. Bake 10 to 12 minutes until light and golden. Do not over-bake. Let them cool for 2 minutes before removing from cookie sheets to cool completely.
  7. Always use a cooled cookie sheet when baking in batches. After removing cookies, rinse the cookie sheet under cold water to cool it down. (This rule applies to all cookie recipes)
  8. Store in airtight container.

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