Spiced Plum Oatmeal Raisin Cookies (Printable Version)

Soft, chewy oatmeal cookies with juicy plums, raisins, and warm spices. Perfect comforting treat for tea time.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon ground cinnamon
03 - 1/2 teaspoon ground ginger
04 - 1/4 teaspoon ground nutmeg
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 1 cup unsalted butter, softened
08 - 3/4 cup brown sugar, packed
09 - 1/4 cup granulated sugar
10 - 2 large eggs
11 - 1 teaspoon vanilla extract

→ Mix-Ins

12 - 2 cups old-fashioned rolled oats
13 - 1 cup raisins
14 - 1 cup fresh plums, pitted and diced small

# How To Make:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, cinnamon, ginger, nutmeg, baking soda, and salt in a medium bowl until thoroughly blended.
03 - Beat softened butter with brown sugar and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Incorporate eggs one at a time, beating well after each addition, then mix in vanilla extract until fully combined.
05 - Gradually add dry ingredient mixture to wet ingredients, mixing just until flour disappears. Avoid overmixing.
06 - Gently fold in oats, raisins, and diced plums by hand until evenly distributed throughout the dough.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, leaving approximately 2 inches of space between each cookie.
08 - Bake for 13-15 minutes until edges turn golden brown and centers appear just set.
09 - Let cookies rest on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The combination of fresh plums and raisins creates pockets of fruity sweetness in every bite
  • These cookies stay perfectly soft for days, making them ideal for holiday gifting or weekday treats
02 -
  • Fresh plums release more moisture than dried fruit, so these cookies stay softer longer than traditional oatmeal raisin cookies
  • Dice your plums quite small, about the size of the raisins, so they distribute evenly and bake through completely
03 -
  • Use ripe but still firm plums, as overripe fruit can make the dough too wet
  • Rotate your baking sheets halfway through baking for even browning

Go Back