Oatmeal Raisin Cookies with Pumpkin Pie Spice

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oatmeal raisin cookies pumpkin pie spice seasoning victoria gourmet recipe

Crunchy on the edges, chewy in the middle, loaded with plump raisins, and scented with the fab 5 (cinnamon, ginger, cloves, nutmeg, and allspice), these cookies are perfect anytime. 


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


1. In the bowl of a stand mixer fitted with paddle attachment or with a handheld mixer, cream the butter, and sugars for 3 minutes, or until creamy.
2. Add in the eggs one at a time, beating well between each addition. Add in the vanilla extract.
3. Add in the baking powder, baking soda, salt, Pumpkin Pie Spice, and flour. Mix well. Mix until there are no streaks of flour are present.
4. Stir in the oatmeal and raisins, mix just until oatmeal and raisins are combined.
5. Refrigerate 1 hour.
6. Preheat oven to 350ºF.
7. 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.
8. Bake for 12-15 minutes or until the edges are just browned. The middle will be just set. Remove from oven, let the cookies sit on the pan for 1 minute, then transfer to a wire cooling rack. Cool completely.
9. Store cookies in an airtight container for 3 days or frozen for 2 months. Makes 48 cookies.


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Recipe Tip:
pumpkin pie spice cinnamon clove ginger nutmeg victoria taylor