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A stack of homemade spicy oatmeal raisin cookies on a speckled white plate, one broken in half to show the chewy center, beside a glass of milk and two dried red cayenne peppers on a butcher-block counter
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Spicy Oatmeal Cookies

Chewy oatmeal raisin cookies with cinnamon, ginger, nutmeg and cloves, plus a half teaspoon of cayenne for a gentle warmth that builds as you eat.
Course Dessert
Cuisine American
Keyword Cayenne Pepper
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 24 cookies
Calories 210kcal

Ingredients

  • 3 cups old fashioned oats
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 cup raisins
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 cup butter softened
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cumin optional
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large bowl, add the flour, cayenne pepper, nutmeg, cinnamon, ginger, cumin (if using), cloves, baking soda, and salt. Stir to combine.
  • In a separate large bowl, add the two sugars and the butter, and beat the ingredients with a handheld mixer until the batter turns fluffy.
  • Add the eggs and the vanilla extract to the batter and stir. Then add in the flour/spice mix and stir to combine. Finally add in the oats and the raisins and stir to combine.
  • Grease a baking sheet (or line it with parchment paper), then use a heaping 2-tablespoon scoop (or a large cookie scoop) to drop the cookie dough onto the sheet. Space the cookies about three inches apart.
  • Bake the cookies for about 12 to 14 minutes, or until the edges turn a light golden brown and the centers still look a little soft.
  • Remove the cookies from the oven, and allow them to sit for a minute. Then move the cookies from the sheet to a cooling rack.
  • Allow the cookies to cool for 5 minutes prior to serving.

Notes

For more heat, add up to another 1/4 teaspoon of cayenne. For a milder batch, use 1/4 teaspoon.
The cumin is optional. It adds an earthy, savory note; leave it out for a more classic spiced oatmeal cookie.
The cookies firm up as they cool, so pull them while the centers still look a little soft. For smaller cookies, use a level tablespoon of dough (about 4 dozen) and bake for 8 to 10 minutes.

Nutrition

Calories: 210kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 165mg | Potassium: 118mg | Fiber: 2g | Sugar: 13g | Vitamin A: 274IU | Vitamin C: 0.4mg | Calcium: 22mg | Iron: 1mg