We’re sharing our homemade loaded oatmeal raisin cookies recipe, perfect for the holiday baking season.
Cookies make great Friendsgiving gifts for all of your loved ones.
I mean, who doesn’t like a great cookie?
Loaded Oatmeal Raisin Cookies
Happy Hump Day! It’s the day before Thanksgiving, and as we rush around to get everything we need for tomorrow, we’re stopping to share this delicious cookie recipe.
As soon as the clock strikes twelve on Thanksgiving night, it’s Christmas everything.
Well, at least around The Worthey House, that’s the case. But for now, we give thanks for the good stuff and eat our hearts out.
Find more delicious cookie recipes below:
The Best Christmas Cookie Recipes
Cranberry + White Chocolate Toffee Cookies
Well, in the Worthey house, we’ve Tatanisha has been celebrating Christmas since November 1st.
It’s this modern man’s struggle (more on that later). But forget all of that.
Do you like oatmeal raisin cookies? Me too! So, if you’re already a fan, then there’s a good chance you will fall head over heels for our Loaded Oatmeal Raisin Cookies!
We couldn’t help ourselves. We threw in everything but the kitchen sink!
Grab a cold glass of milk or my favorite Ben & Jerry’s Chunky Monkey ice cream, and set these incredibly delicious cookies out for the hungry Santa and adorable elves in your life.
These cookies are crisp around the edges and soft, chewy, decadent in the middle, and YUMMY all over!
Yes, this may be the best cookie recipe I’ve made since the last time I made cookies.
So, put your apron on and let the all-purpose flour fly!
Ingredients needed for Oatmeal Raisin Cookies
- 2 cups whole old-fashioned oats
- 1 cup sifted all-purpose flour 1/2 teaspoon baking soda
- 1 teaspoon large crystal sea salt ( Diamond Crystal or Maldon)
- 1 teaspoon apple spice seasoning
- 1 1/2 sticks unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 fresh farm egg, room temperature
- 1 tablespoon pure vanilla extract
- 3 tablespoons bourbon maple syrup
- 1/4 cup golden raisins
- 1/4 dried cranberries
- 1/2 cup white chocolate chips
- 2 tablespoons black currants (optional)
- 4 tablespoons chopped pecans (optional)
How to make homemade Oatmeal Raisin Cookies
- Preheat oven to 350 degrees.
- Whisk together oats, flour, baking soda, and apple spice seasoning in a mixing bowl.
- In the bowl of a stand mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until smooth.
- Add an egg, pure vanilla extract, and bourbon maple syrup to the butter and sugar mixture. Continue to mix until smooth.
- Add the dry ingredients mixture, tablespoon at a time, until fully incorporated.
- Add the golden raisins, dried cranberries, black currants, chopped pecans, and white chocolate chips. Mix well.
- Using a two (2) ounces cookie dough scoop, place cookie dough two inches apart on a cookie sheet lined with parchment paper.
- Bake cookies for 6 minutes, then turn the cookie sheet and continue to bake until the edges are browned, about 8-10 minutes.
- Remove from the oven and transfer the cookies to a wire rack to cool.
These are so good; you may want to make a batch or two!
Can I skip the bourbon maple syrup?
Yes. If you want to keep these alcohol-free, substitute with pure maple syrup. You’ll still get that cozy sweetness without the bourbon notes.
Do I have to chill the cookie dough?
No, but it’s highly recommended.
Chilling for 30–60 minutes helps prevent spreading and gives you thicker, chewier cookies.
Can I use quick oats instead of old-fashioned oats?
Old-fashioned oats are best for texture.
Quick oats will work in a pinch, but the cookies will be softer and less hearty.
Why are my cookies spreading too much?
This usually means the butter was too warm or the dough wasn’t chilled.
Make sure your butter is softened, not melty, and chill the dough before baking.
Can I leave out the white chocolate chips or nuts?
Yes, you can omit them or swap in chocolate chips, walnuts, or more dried fruit.
How do I know when the cookies are done?
The edges should be lightly golden, but the centers will look slightly soft.
They’ll finish setting as they cool, keeping them chewy.
How should I store oatmeal raisin cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days.
Add a slice of bread to the container to help keep them soft.
Can I freeze the dough or baked cookies?
Dough: Scoop into balls and freeze up to 3 months. Bake straight from frozen, adding 1–2 minutes.
Baked cookies: Freeze in an airtight container for up to 2 months.
Can I make these cookies smaller?
Use a 1 1/2-tablespoon scoop and reduce baking time to about 7–9 minutes.
Now that you have the recipe, grab the printable recipe below and happy baking!
More Holiday Recipes:
Oatmeal Chocolate Chip & Candy Cane Buttercream Sandwiches
Brown Butter White & Chocolate Chip + Toffee Cookie
Pumpkin No-Bake Cheesecake Oatmeal Crisp
Loaded Oatmeal Raisin Cookies
Ingredients
- 2 cups whole old-fashioned oats
- 1 cup sifted all-purpose flour 1/2 teaspoon baking soda
- 1 teaspoon large crystal sea salt Diamond Crystal or Maldon
- 1 teaspoon apple spice seasoning
- 1 1/2 sticks unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg room temperature
- 1 tablespoon pure vanilla extract
- 3 tablespoons bourbon maple syrup
- 1/4 cup of golden raisins
- 1/4 dried cup of cranberries
- 1/2 cup white chocolate chips
- 2 tablespoons black currants optional
- 4 tablespoons chopped pecans optional
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Whisk together oats, flour, baking soda, sea salt, and apple spice seasoning in a mixing bowl. Set aside.
- In the bowl of a stand mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until smooth.
- Add 1 large egg, pure vanilla extract, and bourbon maple syrup to the butter and sugar mixture. Continue to mix until smooth.
- With the mixer on low speed, add the dry ingredients mixture, tablespoon at a time, until fully incorporated.
- Fold in the golden raisins, dried cranberries, black currants, chopped pecans, and white chocolate chips. Mix well.
- Cover and chill dough for 30-60 minutes, if time allows.
- Using a two (2) ounces cookie dough scoop, place cookie dough two inches apart on a cookie sheet lined with parchment paper.
- Bake cookies for 8-10 minutes. Halfway through turn the cookie sheet and continue to bake until the edges are browned.
- Remove from the oven and let rest for 3-4 minutes. Then transfer the cookies to a wire rack to cool completely.
Leave a Reply