Spiced Oatmeal Cookies
Total Time
27 minutes
Prep Time
15 mins
Cook Time
12 mins
Rating
4.7 out of 5 stars
(53)
Ingredients
24 cookies
- ½ cup (1 stick/8 tablespoons) unsalted butter, softened*
- ½ cup packed coconut sugar
- 2 tablespoons sugar (I used organic cane sugar)
- 1 large egg
- 1 ½ teaspoons Frontier Co-Op vanilla extract
- 1 teaspoon Frontier Co-op ground Ceylon cinnamon
- ½ teaspoon Frontier Co-op ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1 ¾ cup old-fashioned oats
- ⅓ cup oat flour**
- ⅓ cup white whole wheat flour or regular whole wheat flour***
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Preparation
Step 1
Preheat the oven to 325°F. Line two cookie sheets with parchment paper, or lightly grease them.
Step 2
In a medium mixing bowl, combine the butter, coconut sugar and cane sugar. With a hand-held electric mixer or by hand, beat them together until they are fully incorporated and lighter in color.
Step 3
Add the egg and vanilla and beat well, until the mixture is light and fluffy. Add the cinnamon, nutmeg, baking soda, baking powder and salt, and blend until combined.
Step 4
Lastly, add the oats, oat flour and whole wheat flour. Blend on low speed until combined. Scrape the sides and bottom of the bowl with a spatula, and mix briefly to be sure it’s evenly blended.
Step 5
With a cookie dough scoop or two spoons, scoop about 1 tablespoon of dough at a time onto the prepared baking sheets, leaving at least 2 inches of space around each cookie.
Step 6
Bake the cookies for 12 to 13 minutes, until they’re a light golden brown with slightly darker edges. Their middles may still look a tiny bit shiny; that’s OK, they’ll continue to bake as they cool on the pan.
Step 7
Remove the cookies from the oven, place the pan on a cooling rack, and let the cookies cool completely on the pan before handling (these cookies are delicate when warm). Repeat with any remaining cookies.
Step 8
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Chef's notes
Recipe created with reference to The Kitchn’s chewy oatmeal cookies and Serious Eats’ ultimate chocolate chip cookie guide.
*How to soften butter:
I just microwaved mine in a bowl for 20 to 30 seconds. Or, let it soften on your stovetop while you preheat the oven until it’s soft and slightly melty.
**How to make your own oat flour:
In a blender or food processor, blend up about ½ cup old-fashioned oats until you have a fine flour. You will have some extra flour left over (it stores well, so I always make extra for future baking projects).
***Flour alternatives:
You can also use gluten-free all-purpose flour or regular all-purpose flour.
Make it gluten free:
Use gluten-free all-purpose flour instead of whole wheat. Be sure to use certified gluten-free oats and oat flour (or make your own out of certified gluten-free oats).
Make it dairy free:
Replace the softened butter with room temperature coconut oil.
If you want to add mix-ins:
You can fold in up to 1 ½ cups chocolate chips, dried cranberries, and/or chopped nuts at the end, just before you scoop the dough. You might need to bake the cookies a minute or two longer, given the increase in volume.
