Oatmeal raisin cookies are a great comforting cookie and it’s hard to imagine improving on it…but I did. 😉 I’ve taken another cozy Fall staple, spiced apple cider and an unexpected addition to make these the chewiest oatmeal raisin cookies ever!
The delicious chunky texture mixed with subtle pops of flavor will make this your new favorite version of this classic cookie!
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Ingredients
- 3/4 cup (170g) butter, softened
- 1 cup (220g) dark brown sugar, packed
- 1/2 cup (100g)sugar
- 1/4 cup (62g) milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 1 teaspoon ground cinnamon or pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups (468g) quick or old-fashioned oats
- 1 cup (145g) raisins
- 1/2 cup (124g) spiced cider
- 7 dates, pitted, boiled, skin removed (optional but worth it!)
Tools needed:
- Mixing bowl(s)
- Spoon or small cookie scoop
- Parchment paper, cooking spray or silicone baking mats
- Cookie sheet(s)
- Wire cooling rack
Instructions
- Preheat oven to 350° F.
- Combine flour, cinnamon, baking soda and salt, set aside.
- Combine butter, brown sugar, sugar, milk, egg and vanilla until light and fluffy.
- Add to flour mixture to wet ingredients and mix well.
- Stir in oats, raisins and dates, if using.
- Drop by tablespoon onto greased or lined cookie sheets.
- Bake 14-17 minutes.
- Cool on cookie sheets for 2-3 minutes until set.
- Cool on wire rack.
© 2024 Mrs Kringles Kitchen
2 Comments
Mmm…these look lovely.
Thanks so much Jeanne!