These Chewy Oatmeal Raisin Spelt Cookies, are a user-friendly recipe for those experimenting with whole grains, particularly spelt. These cookies are a testament to simple baking, offering a chewy texture with a pronounced nutty flavor Quick and easy to whip up, they make for a perfect treat to enjoy on your own or share as a thoughtful gift.
More spelt flour recipes
- Spelt flour pound cake
- Spelt flour tortillas recipe
- Homemade spelt flour artisan pizza dough
- Nutty spelt flour pasta dough
- Spelt flour carrot cake muffin recipe
- Spelt flour sandwich bread
- Crepes made with spelt flour
- Fluffy spelt flour pancakes
- Spelt berries porridge
- Fudgy spelt flour brownies
- Brown butter chocolate chip cookies with spelt flour
- Spelt flour pie crust
- Challah recipe made with spelt flour
- How to cook spelt berries
Ingredients
**Full recipe is at the bottom of the page**
- Spelt flour- You can buy spelt flour, it is actually easy to find in many grocery stores. I highly recommend using a grain mill. If you don't have one, I can also recommend this Nutrimill Grain Mill. I have used mine for years and love it!
- Oats- What are oatmeal cookies with oats? I like using old-fashioned, but you can also use quick-cooking if you prefer.
- Baking soda- More on why baking soda is the leavener of choice in cookies below.
- Salt- You only use a little bit, but it will enhance the flavors of your cookies, and is not to be missed. I like Kosher salt or sea salt.
- Ground cinnamon- What are oatmeal raisin cookies without cinnamon??
- Nutmeg- I love the flavor combination of cinnamon and nutmeg together.
- Butter- softened unsalted butter is best for this recipe.
- Brown sugar and granulated sugar- This recipe uses a blend of both sugars. Brown sugar adds moisture and a rich, caramel flavor for a chewy texture, while granulated sugar provides sweetness and helps cookies spread for a crisp edge.
- Eggs- They are not only binders in cookies but also add richness and flavor. It is best to use them at room temperature.
- Vanilla- Another enhancement to flavor.
- Raisins- I love using golden raisins for these cookies, but you can also use regular cookies if you prefer.
How to make
- Start by mixing the flour, oats, baking soda, cinnamon, nutmeg, and salt in a small bowl. Set this aside.
- Cream together the butter and sugars in a medium bowl until it is light and fluffy- about 2 minutes.
- Add in the eggs and vanilla. This time, only mix to combine on medium speed.
- Pour in the dry ingredients and mix this only to combine as well.
- Last are the raisins. Mix these only to combine as well.
- Cover the bowl with plastic wrap and let it chill for at least 1 hour. I prefer about 3 hours for mine, but this is something you can experiment with and decide for yourself.
Pro tip: Allow the dough to chill and rest for at least an hour hydrates the spelt flour and also adds to the chewiness of the cookie.
- Preheat the oven. Line 2 baking trays with parchment paper (much easier cleanup).
- Scoop the cookies in a rounded tablespoon onto the pan with a few inches to separate the cookie balls, they will spread slightly. Bake until they are JUST BARELY golden brown on the edges.
- Gently remove the baked cookies from the pan and let them cool on a wire rack. Or if you are like me and like a warm cookie, eat them right away with a cup of cold milk.
Tips and tricks
- Soften the Butter:
- Softened butter ensures proper creaming with sugars, leading to a lighter texture and better incorporation of ingredients. Allow the butter to reach room temperature for optimal results.
- Chill the Dough for at Least an Hour:
- Chilling the dough not only solidifies the fats in the butter but also allows the spelt flour to fully hydrate. This hydration process enhances the texture and flavor of the cookies, contributing to more cohesive and best results.
- Don't Overbake - Soft Centers:
- Overbaking can result in dry and crumbly cookies. To achieve soft centers, it's crucial to take the cookies out of the oven when the edges are set but the centers still appear slightly underdone. They will continue to firm up as they cool. Going hand-in-hand with this- be sure the oven temperature is at 350 degrees before putting the cookies in. It needs to be preheated.
- Use a Stand Mixer, Hand Mixer, or Mix by Hand:
- Whether using a stand mixer with the paddle attachment, a hand mixer, or mixing by hand, the goal is to evenly combine ingredients without overmixing. Overmixing can lead to tough cookies. Choose the method that best suits your preference and equipment availability.
Variations
- Any dried fruit can be used in this recipe, just ensure it is the size of raisins. Larger fruits, like apricots or figs for example, will need to be cut to smaller sizes.
- My husband loves it when I add chopped walnuts or pecans to the recipe. If you want to try out this nutty twist as well, add in 1 cup of chopped nuts with the raisins at the end. These are delicious cookies everyone loves!!
- If you don't like a spiced cookie, you can always omit the cinnamon and nutmeg.
- Adding chocolate chips or chocolate chunks in place of the raisins is a really easy swap for the chocolate lover in your life.
Freezing cookie balls
One thing I love to do when making cookies, is to freeze part of the batch. Then, when we only have a few people wanting cookies, I can bake a small batch.
If you are planning this, there is no need to chill the dough.
Simply mix together the dough, then scoop onto a parchment-lined cookie sheet. Set them side by side and move them to the freezer. Once they are frozen, they can be stored in a freezer-safe airtight container or a freezer ziplock bag for up to 2 months.
Thaw and they are ready to bake.
What is spelt flour?
Spelt flour is derived from the ancient grain called spelt, a historical crop with roots extending thousands of years, celebrated for its enduring cultural significance. Once a staple in European societies, spelt adapted to various climates, earning its place in the annals of traditional agriculture.
I love using spelt flour to make these cookies in place of all-purpose flour (white flour). It gives a distinct nutty flavor that is just amazing and is a great sweet treat. If you are looking for another great spelt cookie recipe- what about these brown butter spelt flour chocolate chip cookies?? They are rich, delicious and the perfect cookie too.
Chewy Oatmeal Raisin Spelt Cookies
Ingredients
- 1 cup softened butter
- ¾ cup plus 2 tablespoons brown sugar
- ½ cup granulated sugar
- 3 eggs
- 1 ½ teaspoons vanilla
- 1 ⅔ cup spelt flour
- 1 ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ½ teaspoon salt
- 3 ¼ cup oats I like to use old-fashioned
- 1 cup golden raisins you can also use regular raisins
- 1 cup chopped pecan or walnuts optional
Instructions
- Mix the flour, oats, baking soda, cinnamon, and salt in a small bowl and set it aside.
- In another medium-size bowl, cream the butter and sugar together for about 2 minutes until it is light and creamy.
- To this, add the eggs and vanilla. At this point, only mix to combine. You don't want to overmix.
- Next, add in the flour mixture and mix this one to combine as well.
- Last are the raisins and nuts if you are using them. These only need to be mixed to combine them as well.
- Cover the dough and let it chill in the fridge for at least an hour, up to 2 days.
- When you are ready to bake, preheat the oven to 350 degrees.
- Scoop the cookie batter onto your parchment-lined baking sheet and bake for 10-13 minutes. You are looking for the edges of the cookies to be just barely golden brown.
- Remove them from the oven and gently move them to the cooling rack. They can be enjoyed hot, warm, or cooled all the way.
Did you make this recipe? Let me know!