I have to thank my uncle for these because this is his favorite cookie and I ended up making him some for his birthday and I haven’t been able to stop since.

Not only are they chewy and filled with raisins, but they also have a little spice with cinnamon and nutmeg that goes perfectly with the fall season.

Close-up of creamy cookie batter mixed with sugar and spices in a mixing bowl.

It starts with the batter. Soft butter whipped with sugar until it’s perfectly fluffy, then blended with cinnamon, nutmeg, and vanilla. The scent alone feels nostalgic and comforting.

Cookie dough mounds arranged on parchment paper, ready for baking.

The dough is rolled into soft mounds and lined up on parchment. Each scoop is generous enough to bake into a thick, chewy center with golden edges.

A cooling rack filled with freshly baked cookies, displaying a golden-brown color and chewy texture.

Fresh from the oven, the cookies settle into that irresistible chewy texture. Letting them cool slightly on the rack keeps them tender in the middle with the perfect amount of bite.

A stack of freshly baked cookies on a cooling rack, showcasing their chewy texture and golden edges.

Finally, the moment to enjoy. Stacked beautifully, paired with a cup of milk, or wrapped in parchment with ribbon for a delicious gift.

Prep Time 15

Servings 27 cookies

Course Dessert

Cuisine Comfort Food

Soft, chewy, and filled with cinnamon, these cookies are a timeless treat.

Ingredients

1 ⅓ cups 190 g all-purpose flour
¾ teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon fine salt
¼ teaspoon ground nutmeg
12 tablespoons 170 g unsalted butter, softened to room temperature
¾ cup 150 g light brown sugar, packed
½ cup 100 g granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 ½ cups 150 g rolled oats or quick oats
¾ cup 105 g raisins

Instructions

Preheat your oven to 350°F (180°C) and line a few baking sheets with parchment so they’re ready to go.
In a bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg. Set aside.
In the bowl of a stand mixer, beat the butter until it’s smooth and creamy. Add both sugars and continue mixing until the texture is fluffy and light. Blend in the egg and vanilla until everything is silky and combined.
Lower the speed and add in the dry ingredients just until they come together. Mix in the oats, followed by the raisins, finishing with a spatula so every bit of the dough is even.
Scoop the dough into balls, about two tablespoons each, and arrange them on your baking sheets, spacing them well.
Bake one sheet at a time for 12 to 14 minutes, rotating halfway through. The edges should turn golden while the centers still look slightly soft—that’s what keeps them chewy. Give the pan a gentle tap on the oven rack before pulling it out.
Let the cookies cool on the pan over a wire rack until set.