Chewy, spicy and delicious Mini Oatmeal Raisin Cookies – a perfect little bite of sweetness!
I’ve always loved Oatmeal Raisin Cookies since I was a kid. Who doesn’t? Sorry mom, but my favorite oatmeal cookies were those we had while staying at the Gordon Ranch in Wyoming. From the age of two up until my early 40’s, my family spent one to two weeks each summer on a ranch belonging to close family friends, Kay and Crow Gordon. I learned many things about good food, cooking and entertaining while on the Ranch. (I also learned about things like snipe hunts, but that’s a subject for another post!) When the Gordon kids Valerie and Mark Gordon inherited the ranch after their parents’ passing, they graciously shared the Ranch’s recipe box with me. I was beyond thrilled, especially when I found the recipe for these Oatmeal Raisin Cookies.
The cook on the Ranch (Mrs. Mack) made them larger than I do, but I like the minis – they are so cute! These Oatmeal Raisin cookies are chock-a-block full of oats, raisins and nuts, making them super chewy and flavorful. Cinnamon, cloves and nutmeg add even more depth. They are also moist – from the addition of milk, something you don’t see in most oatmeal raisin cookie recipes.
These delectable morsels will keep for around a week, stored in an airtight container at room temperature.
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Chewy, spicy and delicious cookies – a perfect little bite of sweetness!
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 cup butter, softened
1 cup packed light brown sugar
1/4 cup milk (can use regular or coconut milk)
2 cups quick-cooking rolled oats
1 cup raisins
1 cup chopped walnuts or pecans
- Preheat oven to 350 degrees. Line to cookie sheets with parchment paper.
- In a medium mixing bowl, sift together the flour, baking soda, salt, cinnamon, cloves and nutmeg. Set aside.
- In the bowl of an electric mixer using the paddle attachment, cream together the butter and brown sugar until well blended. Add eggs one at a time, beating well after each addition. Add milk and blend well. Slowly mix in flour mixture just until combined; do not overmix.
- Stir or blend in oats, raisins and nuts.
- Using a small spring-loaded scoop, place balls of dough on prepared baking sheets about 1 inch apart. (Alternatively, you can drop dough by spoonfuls.) Gently press down on each ball of dough into a disc shape. You can also leave them in a ball, for a more rounded cookie.
- Bake for 10 to 13 minutes or until edges are set (center may still be soft). Remove from oven and let cookies sit for a minute or two on the sheet, then remove to a wire rack to cool completely.