I love oatmeal cookies. Don’t we all?
And so, when perusing the abyss that is Pinterest, I stopped suddenly when the word “spiced” was in the same title with oatmeal and cookie. Very intriguing. And so, I baked. But I was quickly disappointed when I opened the oven and took out two trays of cookies that had spread so widely that they all joined edges in one giant blotch of a cookie.
When transferring the cookies from their trays to the cooling racks, many were so soft that they just pleated into lumps on the spatula. At this point my misfortune and disappointment quickly transformed into…joy. I tasted a crumpled up cookie scrap and realized how very delicious they were. Despite their sub-par baking abilities, their flavor was out of this world. Buttery, sweet (but not excessively), and perfectly spiced. They taste like Fall or Winter.
And so, the rest of the week I ate pieces of melted cookie with ice cream and it wasn’t long that through experimentation, I ended up with the perfect ratio of ingredients for these spiced oatmeal cookies. Now they are just as delicious and keep their shape without spreading (and no chilling time is required).
Spiced Oatmeal Cookies
These soft oatmeal cookies have a twist – the addition of spice! Cinnamon, pumpkin pie spice, and cloves transfer these delicious classics into a warm and cozy cookie. Quick, easy and no chilling time required!
- 1 cup Flour
- 1/2 tsp. Baking soda
- 1/2 tsp. Salt
- 1/4 tsp. Ground cinnamon
- 1/4 tsp. Ground pumpkin pie spice (or all-spice)
- 1/8 tsp. Ground cloves
- 1/2 cup Butter, softened
- 1/2 cup Sugar
- 1/4 cup Brown sugar
- 1 Egg
- 1 tsp. Vanilla
- 3/4 cup Old-fashioned rolled oats
Preheat the oven to 350F. Line two cookie sheets with parchment paper; set aside.
In a large bowl, cream together the butter, sugar, and brown sugar until combined, 1-2 minutes. Beat in the egg and vanilla.
In a separate bowl, combine the flour, baking soda, salt, and spices. With the mixer on low speed, gradually add the dry ingredients into the wet. Gradually add the oats.
Place cookie dough balls (1.5 tbsp. in size) onto prepared sheets. Space at least 2 inches apart since they will spread a bit.
Bake for 12 minutes, or until lightly golden along the edges. Let cookies cool for a few minutes on their cookie sheets before transferring to a wire rack to cool completely.
Recipe adapted from Kristine in Between.