Spiced Brandy Oatmeal Raisin Cookies

Name: Spiced Brandy Oatmeal Raisin Cookies
Prep time: 1 h
Cook time: 8 min
Total time: 1 h 8 min
Yield: 24 -30
Ingredients: 1/2 cup butter; 1/2 cup shortening; 1 cup brown sugar; 1/2 cup granulated sugar; 2 eggs; 1 tsp vanilla; 1 1/2 cups all purpose flour; 1 tsp baking soda; 1 tsp ground cloves; 1/2 tsp cinnamon; 1/4 tsp ground nutmeg; 1/2 tsp salt; 3 cups old fashioned oats; 1 cup raisins; 1/2-3/4 cup brandy or rum; 1/2 cup walnuts

User Reviews

4.9

33 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 8 mins
Servings
24 -30
Course
Dessert, Baked Goods, Others

Spiced Brandy Oatmeal Raisin Cookies

Dominic Jacobs

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Soft and chewy spiced oatmeal cookies, studded with crunchy toasted walnuts and sweet bursts of brandy-soaked raisins... the ultimate oatmeal raisin cookies

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Ingredients

Servings

1/2 cup butter softened
1/2 cup shortening butter flavored if you have it
1 cup brown sugar packed
1/2 cup granulated sugar
2 eggs at room temperature
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp ground cloves
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
3 cups old fashioned oats
1 cup raisins
1/2-3/4 cup brandy or rum
1/2 cup walnuts toasted and chopped (optional)

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Instructions

Warm the brandy in the microwave for 1 minute, pour oven raisins and set aside to soak.
In a large bowl (or the bowl of your stand mixer), cream butter, shortening, brown sugar and granulated sugar until creamy. Mix in eggs, one at a time, and mix in vanilla. Beat until creamy and smooth.
In a mixing bowl, add flour, baking soda, salt, cinnamon, cloves and nutmeg. Whisk together to combine and remove any lumps.
Add the dry ingredients to the wet mixture, half of the dry at a time, mixing until just combined.
Drain raisins until they're no longer dripping and wet. Stir raisins and oats into the dough.
Cover with plastic wrap and refrigerate for 1 hour, or up to overnight.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Use a small cookie scoop or spoons and drop small balls of dough onto the baking sheet, leaving a couple of inches in between.
Bake for 8-10 minutes, rotating the baking sheet halfway through, until the edges are lightly golden. The middle will seem soft and puffy.
Let cool on baking sheet for 3 minutes, then remove to a cooling rack to continue cooling.

Notes

** For best results, chill the dough as indicated in the recipe.** If you want walnuts, place them in a small dry skillet and heat over low heat until fragrant and lightly toasted. Cool and chop. Add to the dough along with the raisins and oats.