Oatmeal Spice Cookies
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups sifted flour
- 2teaspoons cinnamon
- 2teaspoons allspice
- 1½teaspoons cloves
- 1½teaspoons ginger
- ⅛teaspoon salt
- ½teaspoon finely ground black pepper
- ½teaspoon baking soda
- 8ounces unsalted butter
- 1teaspoon vanilla
- 1cup granulated sugar
- 1cup light brown sugar, firmly packed
- 2eggs
- 3cups quick-cooking rolled oats
Nutritional analysis per serving (20 servings)
249 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 21 grams sugars; 3 grams protein; 58 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sift flour with spices, salt and baking soda. Set aside.
- Step 2
In large bowl of electric mixer, cream butter. Add vanilla and both sugars, and beat well. Add eggs and beat to mix.
- Step 3
On low speed, beat in sifted dry ingredients.
- Step 4
Stir in oats with spoon.
- Step 5
Line two cookie sheets with aluminum foil, shiny side down. Measure out ¼ cup of batter for each cookie and place 5 to 6 cookies on each sheet.
- Step 6
Bake at 375 degrees for 12 to 15 minutes on racks that have been placed on the second and third rungs in the oven. Reverse sheets once during baking. The cookies should still be quite soft when they are done. Cool on rack before removing from sheet.
Private Notes
Comments
If you like the traditional baking spice blend, these cookies are for you. They are very spice-forward, which is why they work so well. I did grate in some nutmeg, as I had a fresh one on hand, which was nice. I almost added raisins, but that would have been a mistake. These are all about the spice.
I would also recommend making them at the prescribed size. The results are satisfyingly crisp around the edges and toothsome in the middle.
If you go back to the original article with this recipe, it calls for "1/8 tsp salt" between the ginger and the black pepper. Copy-paste error!
The spices are almost unpalatable if you bake and eat them instantly. However, I let the mix rest in the refrigerator for several days and the spice mixture was much tamer and pleasant.
Oops…to clarify, I reduced sugar to using 1 full cup brown sugar but only 1/2 cup granulated.
I halved the white sugar and used a little less than 3/4 cup of brown sugar, which was a good move. I can’t imagine how cloying these would have been with the full amount. Next time I’ll probably cut the brown sugar to a half cup as well and add a tablespoon of maple syrup. Delicious, chewy and the spices are perfectly warming.
My kid wanted oatmeal cookies sans raisins or chocolate chips, so this recipe was a boon! It’s always nice when you’re not missing a main ingredient… that said, on our second time making these for school lunch for the coming week, I found I’d run out of oats! I subbed in 2 cups muesli after the puny 1 cup oatmeal I had on hand, grinding it all lightly in a small blender, and its really turned out to be nice that way, too. Added a ton of cardamom, because I have decided that post-election 2024 calls for cardamom comfort in great measure.
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