Spicy Oatmeal Raisin Cookies

Fall has completely snuck up on me this year. In a span of only a couple of weeks, it went from 90˚ to 55˚ on my morning walks to work, so breaking out all of my cozy sweaters was a must. Drinking large mugs of coffee on my way to work and living off of spiced chai once I get home, I am trying to adjust well to this fall weather.

So now I have been obsessing over anything warm, cuddly, and delicious. Insert all of the oatmeal raisin cookies here.

And now you ask, how are oatmeal raisin cookies cuddly?!

First off, all of those spices—they just scream a scented candle. Maybe seeing pepper on the ingredient list mixed with cinnamon and ginger will throw you off, but fear no more! This combination is amazing—it will leave you with a background taste of pepper, but the sweet nutmeg and cinnamon flavors come back to finish with warmth.

Second, the oats and raisins that are stuffed into this cookie, add just a touch of sweetness, great for a tea pairing, don’t you think?

And lastly, by boiling the raisins in water with all of your spices for 20 minutes allows the raisins to plump up, become super moist and flavorful, and keep your cookies unbelievably moist and packed full of spice for days!

Here you have it, my friends, a spicy oatmeal raisin cookie that will make your transition from summer to fall about 100x easier! Don’t be afraid to pack away your cute sandal wedges and bikinis to exchange them for adorable boots and oversized sweaters, because this cookie will comfort you the whole way through!

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ingredients

 

Raisins—6 oz, or 1 C

Water—as needed (*save 5 TBL*)

Cinnamon Sticks—4

Ginger—½” piece

Pepper—2 g, or ½ tsp

Butter—7 oz, or ¾ C, or 12 TBL

Brown Sugar—5.25 oz, or ¾ C

Eggs—2

Vanilla—0,25 oz, or 2 tsp

Flour—7.5 oz, or 1 ½ C

Salt—4 g, or ½ tsp

Baking Soda—8 g, or 1 ½ tsp

Nutmeg—8 g ,or 2 tsp

Allspice—4 g, or 1 tsp

Cinnamon—4 g, or 1 tsp

Pepper—4 g, or 1 tsp

Oats—5.5 oz, or 1 ½ C

 

process

In a small pot, combine the raisins, cinnamon sticks, sliced and peeler fresh ginger, ½ tsp of pepper, and cover it completely with water.

Bring this to a boil and allow to boil for 10 minutes.

After the 10 minutes, take off of the heat, cover the pot and let it sit for 10 more minutes, infusing the water and raisins with all of your spices.

During the 10-minute infuse time, cream your butter and brown sugar.

Add the eggs and vanilla to the mixer.

Once incorporated, add in all of your dry ingredients.

Now it is time to strain the raisins to add them to your dough.

Important: make sure to strain the water into another bowl, you will be using 5 TBL of the spice infused water!!

So, once you have strained the water from the raisins, add the raisins to your mixer.

Now add 5 TBL of the saved water to your dough. This is adding even more spiciness to your cookies!

Transfer the dough to a bowl and allow to chill in the refrigerator for at least 2 hours to firm up.

When you are ready to bake your cookies, preheat your oven to 350˚ F.

Spray your pan with nonstick spray.

Take anywhere from 1-2 oz of dough, roll it into a ball and place 3x4 on your baking sheet.

Bake for 13-15 minutes until slightly golden brown.

Allow to cool on a cooling rack.

 

Bon Appétit!