How To Make Spiced Oatmeal Cookies
Try these oatmeal cookies that are loaded with classic fall flavors! They make the perfect desserts after a big and hearty meal.
Serves:
Ingredients
- ½cupunsalted butter1 stick or 8 tablespoons, softened
- ½cupcoconut sugar
- 2tbspsugaror organic cane sugar
- 1large egg
- 1½tspFrontier Co-Op vanilla extract
- 1tspFrontier Co-op ground Ceylon cinnamon
- ½tspFrontier Co-op ground nutmeg
- ½tspbaking soda
- ¼tspbaking powder
- ¼tspfine sea salt
- 1¾cupold-fashioned oats
- ⅓cupoat flour
- ⅓cupwhite whole wheat flouror regular whole wheat flour
Instructions
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Preheat the oven to 325 degrees F.
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Line two cookie sheets with parchment paper, or lightly grease them.
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In a medium mixing bowl, combine the butter, coconut sugar and cane sugar.
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With a hand-held electric mixer or by hand, beat them together until they are fully incorporated and lighter in color.
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Add the egg and vanilla and beat well, until the mixture is light and fluffy.
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Add the cinnamon, nutmeg, baking soda, baking powder and salt, and blend until combined.
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Then add the oats, oat flour and whole wheat flour.
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Blend on low speed until combined. Scrape the sides and bottom of the bowl with a spatula, and mix briefly until evenly blended.
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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.
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Bake the cookies for 12 to 13 minutes, until they’re a light golden brown with slightly darker edges.
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Remove the cookies from the oven, place the pan on a cooling rack, and let the cookies cool completely on the pan.
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Serve warm, and enjoy!
Nutrition
- Calories: 3209.79kcal
- Fat: 197.83g
- Saturated Fat: 119.47g
- Trans Fat: 7.44g
- Monounsaturated Fat: 51.25g
- Polyunsaturated Fat: 11.89g
- Carbohydrates: 352.46g
- Fiber: 20.44g
- Sugar: 194.65g
- Protein: 33.88g
- Cholesterol: 495.80mg
- Sodium: 1768.22mg
- Calcium: 499.12mg
- Potassium: 3395.41mg
- Iron: 9.31mg
- Vitamin A: 1556.14µg
- Vitamin C: 57.67mg
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