Oatmeal Raisin Cookies featuring Pumpkin Pie Spice

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Crunchy on the edges, chewy in the middle, loaded with plump raisins and scented with cinnamon, ginger, cloves, nutmeg and allspice, these cookies are perfect anytime

Ingredients

2 tablespoons Pumpkin Pie Spice
3 sticks unsalted butter, room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
3 eggs, room temperature
1 teaspoon vanilla extract
1 tablespoon baking soda
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups all-purpose flour
3 cups oatmeal (not quick cook)
2 cups raisins, craisins and/or currents

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
20 minutes
Cook Time: 
12-15 minutes
Refrigeration Time: 
1 hour
Total Time: 
1 hour, 32-35 minutes
Serving size: 
24

Directions

1. In the bowl of a stand mixer or with a handheld mixer, cream butter and sugars until creamy, about 3 minutes.
2. Add in the eggs one at a time, beating well between each addition. Add in the vanilla extract.
3. Add in baking powder, baking soda, salt, pumpkin pie spice and 1 cup of flour. Mix well.
4. Add in remaining 2 cups flour, mix until there are no streaks of flour are present.
5. Add in the oatmeal and raisins, mix until oatmeal and raisins are thoroughly combined.
6. Refrigerate 1 hour.
7. Preheat oven to 350º
8. Using a 1/4 cup scoop or 2 spoons, drop mounds of dough, space 2 inches apart onto sheet pans lined with parchment paper or silicone mats.
9. Bake for 12-15 minutes. Remove from oven, let the cookies sit on the pan for 1 minute, then transfer to a wire cooling rack. Cool completely.
10. Cookies can be stored in an airtight container for 3 days or frozen for 2 months. Makes 48 cookies.

Comments

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Recipe Tip:
When the middle is just set, this is when I remove the cookie from the oven- this leads to a chewier cookie.

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