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Oatmeal Raisin Cookies with Cinnamon-Caramel Milk

From a charming coastal town just outside of Boston, Kate chronicles her personal adventures in entertaining, home cooking, DIY projects, and motherhood. Her goal is to make life entertaining!

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Oatmeal Raisin Cookie being dipped in cinnamon caramel milk.

The nutty, hearty flavors of an oatmeal raisin cookie are pure comfort food! This traditional recipe makes a big, tasty cookie with spiced notes from the cinnamon, nutmeg, and allspice. Pair it with a dressed-up glass of milk filled with drizzles of caramel syrup and a dash of cinnamon.

Featured in:Santa’s Favorite Milk and Cookie Pairings
30 min Prep15 min Cook45 min Total
30 min Prep•15 min Cook•45 min Total
12 Servings
Oatmeal Raisin Cookie being dipped in cinnamon caramel milk.
30 min Prep15 min Cook45 min Total
30 min Prep•15 min Cook•45 min Total
12 Servings

The nutty, hearty flavors of an oatmeal raisin cookie are pure comfort food! This traditional recipe makes a big, tasty cookie with spiced notes from the cinnamon, nutmeg, and allspice. Pair it with a dressed-up glass of milk filled with drizzles of caramel syrup and a dash of cinnamon.

Featured in:
Santa’s Favorite Milk and Cookie Pairings
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Ingredients

  • 1 ¼ cups rolled oats 
  • ½ cup flour
  • ½ teaspoon salt 
  • 1⁄2 teaspoon baking soda 
  • 1⁄2 teaspoon cinnamon, plus more for serving
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 1⁄4 cup granulated sugar 
  • 1⁄4 cup brown sugar 
  • 1 teaspoon vanilla extract
  • ⅓ cup golden raisins
  • caramel syrup

Directions

  1. Preheat oven to 350 F. Line a large rimmed baking sheet with parchment paper.
  2. In a medium bowl, combine oats, flour, salt, baking soda, cinnamon, nutmeg and allspice.
  3. In a large bowl, beat together softened butter, white and brown sugars, egg and vanilla extract until combed. Fold dry ingredients and golden raisins into the wet ingredients until well incorporated. Chill for 20 minutes.
  4. Scoop heaping tablespoons of the chilled dough onto the lined baking sheet, spacing them about 2 inches apart. Bake for 15 minutes until golden brown; remove and let cool for 10 minutes on the baking sheet before transferring to wire racks to cool completely.
  5. Serve with a glass of cinnamon-caramel milk: Drizzle caramel syrup generously inside a glass, fill with milk and top with a shake of cinnamon. Admire the lovely drink, then stir before enjoying.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

  1. Preheat oven to 350 F. Line a large rimmed baking sheet with parchment paper.
  2. In a medium bowl, combine oats, flour, salt, baking soda, cinnamon, nutmeg and allspice.
  3. In a large bowl, beat together softened butter, white and brown sugars, egg and vanilla extract until combed. Fold dry ingredients and golden raisins into the wet ingredients until well incorporated. Chill for 20 minutes.
  4. Scoop heaping tablespoons of the chilled dough onto the lined baking sheet, spacing them about 2 inches apart. Bake for 15 minutes until golden brown; remove and let cool for 10 minutes on the baking sheet before transferring to wire racks to cool completely.
  5. Serve with a glass of cinnamon-caramel milk: Drizzle caramel syrup generously inside a glass, fill with milk and top with a shake of cinnamon. Admire the lovely drink, then stir before enjoying.