Spiced Oatmeal Drop Cookies

Spiced Oatmeal Cookie Dough

• 1 cup raisins
• 1 cup water
• 1 cup butter — softened
• 1 cup granulated sugar
• 2 large eggs — at room temperature
• 2 cups old-fashioned oats
• 2 cups all-purpose flour — spooned and leveled
• 1 teaspoon baking soda
• 1 teaspoon cinnamon — ground
• ½ teaspoon nutmeg — ground
• ½ teaspoon salt
• 5 tablespoons raisin water — reserved and cooled
• 1 teaspoon vanilla extract

1. Cook and Cool the Raisins: In a small saucepan, combine raisins and water. Bring to a gentle simmer over medium heat, reduce the heat to low, and simmer 5 minutes. Drain the raisins through a fine-mesh strainer set over a heatproof measuring cup. Reserve 5 tablespoons raisin water and discard the remainder. Spread the raisins on a plate and let both the raisins and reserved liquid cool to room temperature, about 15–20 minutes.1 cup raisins, 1 cup water
2. Prepare the Oven: Arrange an oven rack in the center position. Preheat oven to 350°F and line baking sheets with parchment paper.
3. Cream the Butter and Sugar: In a large mixing bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until creamy and slightly lightened, about 2 minutes, scraping the bowl once. Do not beat until excessively fluffy.1 cup butter, 1 cup granulated sugar
4. Add Eggs and Vanilla: Beat in eggs one at a time on medium speed, mixing about 30 seconds after each addition and scraping the bowl as needed. Beat in vanilla extract just until the mixture looks smooth and evenly blended.2 large eggs, 1 tsp vanilla extract
5. Mix the Dry Ingredients: In a medium mixing bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg, and salt until evenly blended, about 30 seconds.2 cups flour, 2 cups oats, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp salt
6. Finish the Dough: With the mixer on low speed, add the dry mixture in three additions, alternating with the cooled raisin water in two additions and beginning and ending with the dry mixture. Mix only until nearly combined. Fold in the cooled raisins with a flexible spatula until evenly distributed and no dry streaks remain. Do not overmix.5 tbsp cooled raisin water, cooked raisins
7. Scoop the Cookies: Using a level 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, leaving at least 2 inches between cookies. Keep the portions rounded and do not flatten.
8. Bake: Bake one sheet at a time on the center rack for 12–14 minutes, until the edges are set and lightly golden and the centers look soft but no longer wet or shiny. Do not wait for the centers to brown.
9. Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack. Cool at least 15 minutes before judging the final texture.