Spiced Oatmeal Cookies
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Cookie
These oatmeal cookies are truly the best. They’re soft and fluffy in the middle, with crisper edges and lovely flavor, thanks to warming spices and oat flour. Recipe yields about 2 dozen cookies.
- 1/2 cup (1 stick/8 tablespoons) unsalted butter, softened*
- 1/2 cup packed coconut sugar
- 2 tablespoons sugar (I used organic cane sugar)
- 1 large egg
- 1 1/2 teaspoons Frontier Co-Op vanilla extract
- 1 teaspoon Frontier Co-op ground Ceylon cinnamon
- 1/2 teaspoon Frontier Co-op ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 3/4 cup old-fashioned oats
- 1/3 cup oat flour**
- 1/3 cup white whole wheat flour or regular whole wheat flour***
- Preheat the oven to 325°F. Line two cookie sheets with parchment paper, or lightly grease them.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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 1/2 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 1/2 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.