Spiced Oatmeal Cookies are eggless and have a hint of pumpkin spice, full of delicious oats and plenty of sweet raisins and white chocolate chips.
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Nothing quite like a homemade oatmeal cookie right out of the oven! With a hint of pumpkin pie spice, these Oatmeal raisin cookies are sure to be a hit. They are perfectly soft and chewy cookies for after-school snacks and dinner desserts and are great for gifting to friends and family. You’ll love this insanely good oatmeal cookie recipe or you may prefer my Caramel Pecan Oatmeal cookies. If you're a cookie lover like me you've got to try my Classic M&M Cookies, Chocolate Peanut Butter Pudding Cookies
why this recipe works
These eggless cookies use simple ingredients and come together in one bowl and no hand mixer is required. Classic cookies you'll want to enjoy with a big glass of milk over and over.
- Butter- unsalted butter softened at room temperature
- Brown sugar- dark brown sugar but light will also work.
- Pumpkin pie spice- A blend of nutmeg, allspice, a hint of cinnamon, and ginger.
- Applesauce- This replaces the eggs in these cookies.
- Old fashioned oats- Rolled oats provide a chewy texture and nutty flavor to oatmeal cookies. You can use Quick oats in a pinch but it might change the texture a bit.
- Chocolate chips-I used white but regular chocolate chips will also work fine.
how to make this recipe
- Step 1: Whisk dry ingredients. Whisk the brown sugar, flour, baking powder, salt, and pumpkin spice in a large bowl.
- Step 2: Add wet ingredients. Then, add your softened butter, applesauce, and vanilla to the flour mixture and using a wooden spoon stir until well combined.
- Step 3: Add oatmeal. Slowly stir in your oatmeal until thoroughly incorporated.
- Step 4: Stir in raisins and chocolate chips. Finally, fold in your white chocolate chips and raisins.
- Step 6: Scoop the dough. Use a cookie scoop to make 1-inch rounds and place them on your baking sheet.
- Step 7: Bake the cookies. Bake your cookies for 15-minutes or until the edges are lightly browned.
- Substitute ingredients. An egg can be substituted for ¼ cup of applesauce.
- Do not overbake. You only want your cookies to be lightly golden brown. They will firm as they cool. Allow them to cool on a wire rack.
- Omit ingredients. If you aren’t a fan of raisins or white chocolate chips, you can leave them out completely for simple oatmeal cookies.
- Press in a few white chocolate chips on top so they bake up nice and pretty.
An absolute staple to have in your kitchen around the holidays. It's a combination of warm ground spices like cinnamon, ginger, allspice, and nutmeg. You can also make your own Pumpkin Spice Recipe.
If you don’t have dark brown sugar, you can easily use light brown sugar instead. Dark brown sugar contains more molasses than light brown sugar so the cookies may not have as strong a flavor.
These cookies can be stored in an airtight container at room temperature for about 3-days. Try throwing in a slice of bread in with your baked goods it will help them stay softer for longer.
Absolutely! These easy oatmeal cookies are the perfect cookies to freeze. Simply place them in a ziplock freezer bag and store them in the freezer for up to 2 months. Allow them to thaw at room temperature before eating.
- ½ cup granulated sugar
- ¾ cup dark brown sugar, packed
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ teaspoon pumpkin pie spice
- ¾ cup unsalted butter, softened at room temperature
- ¼ cup unsweetened applesauce, room temperature
- 1 teaspoon vanilla
- 2 cups Old Fashioned oats, uncooked
- ½ cup raisins
- ½ cup white chocolate chips
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large mixing bowl whisk together the sugar, brown sugar, flour, baking powder, salt and pumpkin spice.
3. Add softened butter, applesauce, and vanilla and stir until well combined.
4. Mix in oatmeal.
5. Fold in the white chocolate chips and raisins into the mixture and stir.
6. Using a 2" cookie scoop or spoon place cookie balls onto a prepared baking sheet.
6. Bake for 12-14 minutes, remove from the oven, and let set on the baking sheet for a couple of minutes, then remove to a cooling rack.
An egg can be substituted for ¼ cup of applesauce.
Do not overbake. They will continue baking while out of the oven on the baking sheet.
Use semi-sweet chocolate chips if you prefer or leave them out altogether.
Press in a few white chocolate chips on top so they bake up nice and pretty.
Amount Per Serving Calories 218Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 21mgSodium 95mgCarbohydrates 31gFiber 1gSugar 19gProtein 2g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.