My grandmother Virginia makes the best cookies. When my cousins and I were growing up, she always kept homemade cookies stashed in old cookie tins in the freezer (I bet she has some in her freezer now, too). She’d open up a canister and unfold the waxed paper lining, and we’d start grabbing for one after another. I like her cookies straight from the freezer; they have a more satisfying chew that way. I like them at room temp and fresh from the oven, too.
The cookies that stand out most in my memory are her oatmeal, dried cranberry and macadamia nut cookies. Or does she use white chocolate chips, not macadamia nuts? Grandma will tell me. She’s eighty-four, operates a brand new iPhone, and receives my new blog posts by email. She reads your comments, too. :)
She’d tell you that I wanted to do things my way when I was little. Guess I’m still doing it, because I came up with my own oatmeal cookie recipe instead of asking for hers (I’ll get it later, for sure). I wanted oatmeal cookies with a soft, fluffy interior and crisper edges with more concentrated flavor. I wanted these cookies to be even more redeeming than most, but mostly to be the tastiest of oatmeal cookies.
Instead of adding dried cranberries and macadamia nuts (or white chocolate chips), I kept these simple with some cinnamon and nutmeg, which permeate the whole cookie with delicious warming spices. More specifically, I used Frontier Co-op’s Ceylon cinnamon, nutmeg and vanilla extract, which are all organic. Frontier Co-op has generously filled my spice drawer with their products and the more I use them, the more I appreciate them. Take a whiff and you’ll know what I mean; they’re more potent and offer superior flavor than other brands. Plus, you can read where the spices came from on the bottle. I’m glad to be working with them again this winter.
These cookies are made with 100 percent whole grains—lots of old-fashioned oats, some oat flour (which you can easily yourself make out of oats, see notes) and some whole wheat flour (check the recipe notes for alternatives). Oat flour lends extra oat flavor and a light-as-air texture, and whole wheat flour offers enough structure to keep these cookies together. I know it’s a bit of a pain to use multiple flours, but this combination is really key to awesome oatmeal cookies.
Lastly, I used coconut sugar instead of brown sugar, which is less processed and contains some potassium. I’ve been able to find it at all of the grocery stores that I frequent lately, usually in the health food section but sometimes in the regular baking section. I had to use a couple of tablespoons of cane sugar to get the texture and sweetness level just right.
I hope these cookies make it to your holiday tables. Since they are on the softer/more delicate side, I wouldn’t recommend trying to pack these for shipping (these macaroons are perfect for that). Please let me know how they turn out for you!
Spiced Oatmeal Cookies
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Cookie
- Method: Baked
- Cuisine: American
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.
- 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***
- 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 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.
▸ Nutrition Information
This post is sponsored by Frontier Co-Op and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Could this be made dairy free (substitute for butter)?
Hi Christine! I’ve been meaning to try these with coconut oil instead of butter, but haven’t had a chance to do so yet. Please let me know if you give that a shot.
I made them with coconut oil and they were perfect!
Kristin – how much coconut oil did you use?
Hi Kate’s grandma! :) Your oatmeal cookie recipie sounds lovely!
Hi Kate! I am excited to try these! They look like the perfect Christmas cookie! I scrolled down and realized I had almost everything but the butter. Guess I’m going shopping today :) :) :)
Also I made your roasted red pepper soup for my little sister and husband last night and everyone raved about it and then my little sister was like “make sure you tell me when her cookbook comes out. I need a copy.” She lives in the dorms and doesn’t even have a kitchen but weirdly I was already planning on buying her a copy, hehe. And I was going to buy one for my mom. And my mother-in-law. And my sister-in-law. And one for my other sister. I hope we can push your book to the top of the charts when it comes out!
Sarah, thank you so much! I’m editing the book today and doing some final re-tests to make sure every tiny detail is correct. I’m thrilled to hear that you’ll be supporting the book. Thank you! Please do let me know how the cookies turn out for you. I really love them.
I tried your cookies and they flopped badly – did not flatten out at all but stayed in a ball. I used my own gluten free all purpose flour blend so not sure if that may have contributed? Also not sure what packed coconut sugar is – not a product we get in my country. Thank you!
Hi Tracey, sorry to hear it! I’m surprised that they did not spread at all. I suspect it has to do with your GF flour. Coconut sugar is similar to brown sugar, and “packed” is how to measure it (pack it into dry measuring cups). Hope that helps.
I find with gf flour, I always wait 5 mins to see if they spread and if they don’t, I pull them out and squish them. I had to do this with this particular recipe. Also used coconut oil
What a sweet story. I had a similar childhood with my grandmother. Will be making these with gluten free flour, thanks xo
Thanks, Karlie! Hope they turn out great.
Thanks for posting this delicious looking cookie recipe. I appreciate that you made this oatmeal cookie using mostly oats and very little flour in the entire recipe. I can tolerate a small amount of wheat flour in a recipe when the majority are the oats, so thank you for this ratio of oats to flour! :)
Thanks, Jerilyn! I hope you enjoy these. They are a little delicate since they’re mostly oat-based, but the flavor is awesome.
Your writing makes you seem sweet and innocent. The more I read, the more I like you. :) Looking forward to trying your cookies too.
Heh, maybe more sweet than innocent. Glad you appreciated this one! :)
Karen @ Seasonal Cravings
These look so good with all those warming spices and comforting oats. I think my kids would love them. Thanks grandma for recipe inspiration!
Thanks, Karen! Hope you all enjoy them.
Hi Kate! Can I substitute the butter with coconut oil? Thank you!
Hi Cecilia, I have been wanting to try that! I think it will work just fine. Please let me know if you try!
My 3 yr old daughter and I just made these delish cookies! Definitely a hit. We made them gluten free and still turned out :)
Oh yay, that sounds like such a fun project. Thank you for reporting back about GF flour, too!
These cookies must be perfect with a cup of tea ! ;)
Yes, I’d say!
Hi Kate (& Virginia!),
I made these cookies last night. I followed your recipe, but subbed brown sugar and white flour. I used a hand mixer and my sugar & egg mixture never reached “light & fluffy,” even after several minutes. I used a spatula to fold in the oat & flour mixture. I proceeded with the recipe and – sadly – the cookies came out super flat. They are still tasty, but I can’t figure out what I did wrong! Any ideas?
Try beating the eggs alone first with the hand held mixer, then beat in the butter then add the sugar. I always use my KitchenAid stand mixer for oatmeal cookies… less of an arm workout but much faster :)
Oh no! I’m sorry to hear that, Amanda. I’ve made these multiple times with the finalized recipe and I’m not sure why your cookies came out flat. It sounds like a leavening issue, which leads me to ask—is there any chance you forgot to add the egg or baking powder or baking soda? I just added a note about the softened butter part, but I kind of doubt that’s the issue because I’ve made it with room temp butter and nearly melted butter, and the cookies always rose. If I weren’t mid-cookbook edits, I’d try your version right this minute and try to figure out what went wrong!
Kate, thank you for SnapChat texting me last night! I admit: I fangirled hard.
For other cooks: I took Rachel’s suggestion and beat the eggs first. They definitely looked fluffier after beating, but they still didn’t rise. I tried making the cookies smaller, then refrigerating the dough, all to no effect. Kate suspects is because I subbed brown sugar for the coconut sugar. Eh bien! Looks like I get to play with a new ingredient! :)
Sara @ Last Night's Feast
OMG These look so good!
I’m studying abroad in Germany and keep seeing delicious cookies at the Christmas markets. I’ve been refraining from buying them because otherwise I’d be eating cookies every day (not that that would be so bad), but as soon as I saw this recipe, I finally caved and made them right away. They were perfectly fluffy on the inside and crisp at the edges, just as you mentioned!
I also wanted to say a *big* thank you. You and your blog have been a huge help since cheese, bread and meat abound here, but wholesome foods are a bit harder to find. Your recipes are on my exciting-meals-to-try list every week. :)
Thank you so much, Rana! I’m glad to know these turned out well for you in Germany. I spent a semester in Bordeaux, and I know exactly what you mean. The French and Germans are great cooks, but their cooking style can be pretty heavy. I think my first meal back in the States was a giant green salad. :) Hope you’re loving your time over there.
I mean this as a compliment, but I love how “oat-y” these look!! And soft – chewy cookies are the best! I best these made your house smell amazing, too.
Thank you, Maria! They really do make the house smell fantastic. :)
Hi :) I made your green bean casserole for thanksgiving and loved it.. I just made the oatmeal cookies and they didn’t quite bind correctly.. When I am looking at your picture it looks like you melted your butter, but in directions it calls for room temp.. wondering if this is the issue?
Thanks for all the beautiful and delicious recipes!
Hi Samantha! I’m so glad you enjoyed the green bean casserole, and I’m sorry you had trouble with this one. Did you make any substitutions to the recipe? When you say they didn’t bind properly, were they crumbly or was it something else? I have made this recipe with room temp and softened (borderline melted, I just added a note about that), and it’s worked for me both times, so I want to figure out what’s going on here! Thank you for your feedback. :)
Absolutely fabulous recipe! Best oatmeal cookies I’ve made by far. Thank you, Kate, for sharing. I added pecans as well, because I’m a nut freak! Love your recipes, and always wait in anticipation for your next posting.
Thank you, Sarah! Delighted to hear it. Love that you added pecans; they’re my favorite!
Sounds very yummy & like how I imagine that my grandma made hers! New to baking gluten free this year so the holiday treats have been getting adjusted – Thank you so much for the recipes & the side notes for gf or df!
Yummerz!!! Baked the first batch for 13 minutes, husband asked me to bake the second batch a little longer, he likes them a little crispier…..perfect, so nice to taste the spices instead of just sugar.
These look delicious! I have never cooked with coconut sugar before and not sure I feel like tracking it down. Would brown or white sugar work as a sub?
I made these last night! I substituted brown sugar and regular sugar, but other than that followed this exactly. Mine spread more than yours, and came out pretty flat, but they were still perfectly crisp on the outside and soft in the middle, and the taste was divine! No idea why mine spread so much – should I have refrigerated the dough before baking maybe?
These were really good. I made them with coconut oil to keep them dairy free and they turned out fantastic! All of my coworkers asked for the recipe.
This recipe sounds fab, I’m making these cookies today.
Hi. I did make these cookies to test before I brought them to a cookie exchange and they came out great. Everyone who tried loved. I did add a cream cheese frosting to them and I think I may throw on some sprinkles to add to the holiday spirit. Thanks so much.
My new go to Oatmeal Cookie! I followed the recipe except used gluten free sorghum flour instead of oat flour (in my pantry for some reason?) as I ran out of oats & added chocolate chips. No adjustment for 6,300 ft. & they came out flatter, but chewy & delicious.
Not good. Did not come out of oven as you described. I do not know hot to attach a pic. Sorry. They were very flat and gummy when warm Even after a couple minutes, difficult to transfer to cooking rack without breaking apart all over. FlAvor OK but would not make again.
Thank you for the recipe Kathyrne..Made 3 dozen of these to gift .They are light and not very sweet And wholesome ..I did have to make a few changes, the climate here is hot and humid so I chilled the dough prior to baking and also increased the flour by 1/4cup.The cookies were chewy in the center and crunchy on the outside..
Just made these with what I had on hand: white flour, regular sugar & one-minute oats. Very delicious! Thanks for the tip on making oat flour. The cookies came out beautifully.
Hi! I made these today using brown sugar instead of coconut sugar (the original recipe gave this option) and salted butter instead of unsalted because that’s what I had. I left out the 1/4 teaspoon salt. They turned out great, not flat at all and look just like the picture. Don’t know why others are getting flat cookies.
Kate, like Amanda, my cookies came out flatter than pancakes. It must be a rise issue and 1/4 tsp baking powder just does not seem like enough so I am going to add some more.
These look great! We are big C+K fans. Can I just use regular sugar instead of coconut sugar? Or what would be the best substitute? I have all of the other ingredients!
Hi Leslie, thank you for your note! I initially suggested brown sugar as a substitute for coconut sugar (which usually works in small amounts) but some people who were using brown sugar reported that their cookies were flat/spread too much. I deleted the brown sugar option and have been trying so hard to test them again with brown sugar but I’m drowning in cookbook edits/holidays/more recipe development! Coconut sugar is becoming widely available these days, it’s pretty inexpensive and it’s way less processed than other sugars, so I do recommend using it if you can find it. Sorry about that!
I made the oatmeal cookies and they are delicious. And as you wrote they are great base for additional mix-ins. The next batch will be made with orange zest and dried cranberries.
Thank you and your grandmother for the recipe and inspiration! illy
Is there a way to make this recipe vegan? I would love to try baking these gorgeous cookies!
I wasn’t able to make these with coconut sugar, and mine also came out completely flat. I also used coconut oil instead of butter, so that might’ve affected the structure and texture as well? I wish they were as soft and fluffy as yours look, but they still taste good. :) Thanks!
Yes I did make these over the weekend and they were just delicious. So easy to make too… I must confess I was naughty and added cranberries and chopped macadamia nuts :) my whole family loved them :) thanks Lakshmi
Sounds delicious! I’m so happy everyone enjoyed.
First of all, I LOVE your blog. It’s my go-to for new recipes. I can’t wait for your book to be released!!
Unfortunately, I had the same issue as many of the other reviewers. My cookies came out flat and gummy. I melted the butter just as you described and followed the recipe exactly. I even refrigerated the dough for 6 hours.
Lexi, soooo bummed to hear your cookies didn’t turn out well! Did you use coconut sugar?
I’m trying to eat less sugar, what could I use instead of sugar in this recipe? (Sugar alternatives? Emit sugar but add dried fruit?)
Hi, Sian! You could try using date paste–I haven’t tried it myself, but here are some substitution guidelines.
Hi Kate…. just tried out this recipe…. was absolutely delicious!!! Thanks for sharing it! I made this with salted butter but halved the quantity…. it came out just fine. Wanted to ask u if I cld make this in a sugar free version coz my mum in law is a diabetic?
I can definitely add that to my recipe suggestion list, Jyoti!
I made these with my daughter and they are our new fave cookies! We used gluten free flour, but only a 1/4 cup because the mixture seemed kind of dry. Instead of butter we used coconut oil, and instead of sugar we used maple syrup. So good! Thanks for including the gf/df alternatives!!
You are welcome! Thank you for letting me know how they worked out gluten free. Those sound like great alterations. Enjoy, Angie :)
Made these gluten-free and they were fabulous!
I am happy to hear that, Tina!
ROBIN E RHOADES
Followed the recipe exactly and was pleased with my “light and fluffy” look as instructed in step 3. In the end though, the flavor was just so, so…tasted a little too healthy. I looked back to be certain I followed each step and did not miss anything. Alas, I love your muffins so will stick with those.
I’m glad you tired them, though! Thanks for sharing your experience, Robin. Sorry these weren’t a hit for you.
Yum. Yum. Yum. We are on our second batch of these cookies this week. They are perfect for fall and with lower-guilt ingredients we (my kids and I) just couldn’t resist!!
The first time they did go flat, but I had subbed honey and maple syrup because I didn’t have coconut sugar. We loved them anyway though! This time we used coconut sugar and they are gorgeous as well as scrumptious. Thank you!
You’re welcome, Julie! I’m sorry your first batch went flat but glad you made them again.
They’ve just come out of the oven and the aroma is amazing. I added a teaspoon of ginger and half a cup of currants. Thanks will enjoy with a cuppa this afternoon with my sister ☺️
I wish I could enjoy the smell from Kansas City! What did you think?!
Thanks for another amazing recipe, Kate! I made these last night with some dark chocolate bits and dried cranberries, and they came out wonderful. I dare say not flat at all, though I didn’t have coconut sugar, only cane sugar. It may have helped that instead f scooping the dough with spoons, I formed little balls with my hands.
You’re welcome, Reka! Thanks for your review.
I made these today (my first time cooking with coconut sugar!) and I loved the flavor! Oatmeal cookies are my absolute favorite, and these were delicious! Like other readers though, I also had the issue of super flat cookies, and I followed the recipe exactly, and even refrigerated the dough first before baking. Any other suggestions to try? Also, my cookies came out really dark looking – how did you get yours so beautifully golden colored? Thanks! :)
Also, one more question! How long do they keep? Do you suggest keeping them in a sealed container room temperature or the fridge?
These cookies are as delicious as promised. I used brown sugar instead of coconut sugar (what I had on hand!) and 3/4 of a cup of whole wheat flour and 1/4 cup of wheat germ (a holdover from a Martha Stewart recipe I’ve used in the past) instead of the oat flour. I also added some chopped dried apricots at the end. They turned out really well and with all those grains and spices and the dried fruit, they are almost like a granola bar instead of an overly sweet cookie. Thanks for all of your lovely recipes!
I’m glad they met your expectations, Rose! I appreciate you sharing your changes.
Hi Kate, could I brown the butter before making? I’m thinking that might further enhance the flavours.
You could try it, although that can change the overall result sometimes. Let me know what you think!
Just be aware that your multiplier option doesn’t adjust the “1 stick” of butter amount, but does adjust the TBSP amount.
I’m totally stoked to try this recipe today! Thanks!
These cookies are AMAZING! I was looking for an easy treat to make with oats, and I knew your website would be the best place to go. My family loves these, and they’re healthy too!
Made these with gf AP flour and added in some chocolate chips. They are divine!!! Cookie perfection!
I was looking for a healthy raisin oatmeal cookie with coconut sugar and started making this. When I got to the last step I realized this wasn’t a raisin oatmeal cookie recipe. Since everything was mixed already I just added a handful of raisins and they came out AMAZING! I have a toddler and infant and am extremely sleep-deprived so I’m going to blame that on the fact that I wasn’t even aware of what kind of cookie recipe I was following. lol
Thank you so much! Going to be my new go-to. As always, your recipes don’t disappoint. ❤️
I’m glad they still turned out so well for you, Sophia. Thanks for sharing!
Can I use all oat flour and no wheat flour? I can’t find wheat flour. If not can you refer me to a cookie recipe sans wheat flour?
Hi Lindsey! Try these peanut butter oatmeal cookies
They’re cookies are delicious. Love that they are just slightly sweet so you really taste the oats and spices. Great texture too! ( I used smart balance so they’d be okay for my daughter who is dairy free). Thank you Kate!
Loved this recipe! Cookies came out delicious! Made them with demerara sugar (I didn’t have coconut sugar) and gluten free flour. I also added raisins.
I didn’t use nutmeg either.
Excellent recipe! Thank you!
You’re welcome! Thank you for reviewing, Erika.
Mine turned out flat and thin, not sure what i did wrong? Great flavor though!!
Hi Miss Anne! I’m sorry this one didn’t turn out perfectly for you. Did you add the leavener? Did you over stir your batter?
Very good. I don’t normally bake cookies. But my one grand-daughter ordered cookies from me. So I had seen this recipe and decided to try them. I hav made a few things from your site. Only changes I made was using light brown sugar instead of cane sugar which I ran out of. And I omitted the two tablespoons of sugar to cut down on the sugar. And added cranberries and sliced almonds. My husband said they were good and why don’t I make cookies more often. I will rate as four stars as I will definitely make them again. Super easy but that is because of you. I now need to make them for my granddaughter and omit nuts. Maybe use pumpkin seeds due to nut allergy. I only got 15 but that is fine.
Sorry gave it the five stars it deserved. It was just as good the next day. My granddaughter ended up eating two. I have made them again today with pumpkin seeds, cranberries and raisins. Made them smaller and got 23.
Hi Kate and Cookie!!
Can I substitute the sugars for stevia and/or maple syrup?
Just found your website!! Looks wonderful!!!
Hi Stacey! Sorry to disappoint, but I tested this recipe with a liquid sweetener and since baking is so precise I can’t say for sure.
Alrighty, I am a dedicated fan and follower of all your recipes and up till now, I have done every single one justice while following the recipe well. Today, I messed up… but it was an absolute banger. Instead of using 1 and 3/4 of a cup of oats, I used 3/4 of a cup (there may have been some wine involved). The end result was uhh flat… but I forked some up and hot damn was it delicious. I ended up scraping my big mess up and putting it in a tupperware, only for my roommates to absolutely demolish it. I could not recommend more trying this weird “dessert granola” version of the recipe, because it was by far the best mistake I have EVER made.
Oh no! I’m sorry this one didn’t turn out for you, Valentine. But, I’m happy you were still able to enjoy it (and with wine!).
Hi I made this just as the recipe stated, but they came out flat. I’ve read some other comments that had a similar issue. I used white whole wheat flour. The flavor was very nice, just don’t know why they came out flat when I used an egg, baking soda, and powder.
Hi, I’m sorry to hear that Summer. How did you measure your flour? Are you sure you didn’t over stir?
Hi!How many grams of dough do you get in total with the x1 recipe? Thank you
Hi Mon, sorry to disappoint but I don’t provide gram measurements.
I love the versatility of this recipe! I used what I have on hand: white and brown sugar, as well as white and whole wheat flour, with some flax meal; I love the texture it lends! And because it’s the holidays, I added dried cranberries and white chocolate. HEAVEN!
I made these today and I absolutely love them! Full of flavor! I did put mine in the freezer, just like your grandma. Looking forward to trying them after being in the freezer.
I’m happy you loved them! Thank you for sharing, Michelle.
I made these with the coconut oil substitute last night and they were amazing! Quick and delicious. I always feel a bit sick if a recipe has too much butter or refined sugar, and these were both delicious and I felt fine after eating them. From other reader’s comments I beat the oil and sugar then beat the egg separately in a different bowl and combined. It is very hot where I live so I chilled the dough while I cleaned the dishes and then scooped and baked. Highly recommend!
I’m glad these were great for you, Kristin! I appreciate your comment and review.
I made these cookies tonight and they came out GREAT. Full disclosure: I was feeling lazy and didn’t want to have to wash one more thing (processor parts), so I didn’t make oat flour. I just used 2/3 cup of whole wheat flour instead of 1/3 wheat, 1/3 oat. Used the same amount of rolled oats that the recipe called for. The only other change I made was that I used dark brown sugar instead of coconut sugar because it’s what I had in the house. Not gonna lie- I had to chip away at the brown sugar because it was pretty solid. There were some brown sugar chunks in the batter, but with all the beating, they shrunk a bit. I wasn’t sure how the cookies would turn out, but they were excellent. I folded in some raisins and baked them for 16 minutes instead of 13. They were perfect. They did not flatten out like some others who used brown sugar have said. Honestly, I think they’re not creaming the butter and sugar enough. With a hand mixer, I had to mix on high for quite a while before they whipped up. Brown sugar is more dense, so it takes patience. Same goes for the egg addition. I didn’t mix the egg separately first; I cracked it right into the bowl and mixed on high until it was fluffy, which also took a few minutes. It’s almost as if you’re trying to make meringue with the yolk included. When adding the spices, same thing- keep if fluffy. Then I added in the oats and flour on low speed, then folded in the raisins, as you instructed. The cookies came out in perfect little domes with brown edges and were delicious. So to anyone out there using brown sugar- be patient and beat the h*** out of the butter and egg! Thanks, Kate!
Loved these! Not too sweet and slightly chewy. Mine were fat but that was fine!
As Josh said in comments in March 2020, I believe on the multiplier 2x recipe of spiced oatmeal cookie still needs to be corrected for the amount of butter? I will be making this recipe later today with brown and regular sugars. Believe it should say 2 sticks (unsalted butter) is 16 tablespoons. The cookie recipe sounds delicious!!
These are the best! I substitute 50% of the wheat flour with vanilla protein powder so my kids get a little extra nutrition. These cookies disappear fast. Love how many oats the recipe calls for.
Hi, Kate (and Cookie)! Do you think I could substitute maple syrup or honey for the sugar in this, and if so, how would that affect the other measurements?
Hi Fiona, Changing it from a wet to dry sugar will impact your results. I can’t say for sure without trying it, sorry!
These are delicious! I didn’t have coconut sugar so I used brown sugar in its place. I added 1/4 c. of raisins too. Oatmeal cookie perfection!
I’m glad you loved them, Megan! Thank you for your review.
Could I replace the egg with a chia seed egg or would I have better luck using something like Bob’s Red Mill egg replacer?
Hi Lily, I don’t think egg replacement here will work as well. If you try it, let me know what you use.
Ewa Andura Dunlap
These are good cookies but the taste of soda is overpowering. Next time I will definitely reduce it by half, for such a small amount of flour and oats half a teaspoon is a lot.
Is there a substitute for the coconut sugar and cane sugar? Maybe maple syrup? I just prefer less sweet.
Hi Toni, Baking is precise so changing the ingredients can impact your results. I hope you try these as written!
Wanted to make oatmeal cookies on a whim without having to go out to get chocolate chips or nuts- just using what’s in my pantry! This recipe was a really good base to follow. I found it easy to do 1:1 substitutes for sugars used to accommodate what I had too. I think in the future, I’d probably add more cinnamon and nutmeg to taste.
Hi Kate – congrats on the baby – can I use earth balance instead of coconut oil in the cookies?
Thank you, Tracy! I don’t know if earth balance will work without trying it myself. Sorry!
I tried it and it did NOT work – I went with the coconut oil instead – my cookies were quite flat – is that right? I used GF flour
Hi Tracy, sorry for my delay. Using coconut oil instead of butter could have impacted your results.
If you sub all purpose gluten free flour for the wheat flour should you use less or no baking soda or baking powder as the all purpose has that in it.
You are a wonderful baker! I know if I am using one of your recipes it will be a hit with my family. Thank you for sharing! These cookies turned out wonderful.
Glad to hear that, Emily!
Anita from Vancouver
Did I post before when I made these with butter and some with dark chocolate, and some with raisins? I also used 2/3 cup whole wheat flour instead of 1/3 c of whole wheat and 1/3 cup of oat flour.
Turned out great. They were not flat.
I just made them again, same flour ingredients, this time with coconut oil. They were flat, which I don’t mind either! And in some of them I put cranberries and white chocolate.
My friends think I rock! Thanks Kate!
These are delicious but mine spread like crazy in the oven. :( Next time I will try refridgerating the batter before baking. Hopefully that was the issue.
Substituted the flour and oat flour with GF self raising flour. Left out the soda and baking powder. Replaced all the sugar with light brown.
They didn’t spread much, needed squashing during the bake, and came out a little dry/powdery. They did however rise the right amount, and they are absolutely delicious! I think the GF flour is a lot more absorbent and made the dough too robust. I think it needs a little more egg and/or butter when using GF flour. Thanks for the recipe! Looking forward to tweaking and trying again.