Spiced Oatmeal Cookies
Spiced Oatmeal Cookies
My go to oatmeal cookies is oatmeal chocolate chip. I am not a fan of oatmeal raisin, honestly would rather have plain oatmeal cookies than have raisins in them. I was excited to try these cookies because I love chai spice and thought these would have a bit of a fall/holiday feel. The spiced flavour is subtle but delicious!
Above: the size of the dough to scoop into balls onto your tray.
Below: make sure to flatten the cookies out before putting them in the oven to ensure they spread evenly. And leave lots of space in between cookies so they don’t join together.
INGREDIENTS
1 1/2 cups all-purpose flour
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. cardamom
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
3 cups old-fashioned oats
3/4 cup unsalted butter, room temperature
1 1/4 cups brown sugar
2 eggs
1 tsp. vanilla
YIELD
3 dozen
TIME
Prep - 20 minutes
Chill- 30-60 minutes
Bake - 12 minutes
TOOLS
2 bowls
Stand or hand mixer
Baking sheets and cooling racks
DIRECTIONS
In a medium bowl, mix flour, all of the spices, baking soda, and baking powder together. Sir in the oats. Set aside.
In a large bowl, use a hand or stand mixer to beat the butter and brown sugar on medium speed for 2 minutes. Add in eggs and vanilla and beat for an additional minute.
Add the dry ingredients to the wet gradually, and mix by hand until just combined. Cover the dough and place in the fridge to cool for a minimum of 30 minutes, ideally 60 minutes.
Preheat the oven to 350 degrees F. Line two baking sheets with silicone mats or parchment paper.
Use a cookie scoop or large spoon to portion out the dough onto the pan in large 2 tbsp. balls. Flatten balls evenly with your hand.
Bake for 12 minutes until the edges of the cookies begin to brown.
Cool for five minutes on the pan before transferring to wire racks to continue cooling.
Recipe adapted from two different recipes from Bake or Break: one and two.
