Best 20 Oatmeal Spice Cookies Recipes

BECEL ANYTHING GOES COOKIE DOUGH APPLE SPICE OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in medium bowl; set aside.
• Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in oats, apples and cinnamon.
• Drop by tablespoonfuls onto ungreased baking sheets, 2-inches (5 cm) apart.
• Bake 8 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely. Microwave chocolate in small microwave-safe bowl until melted. Drizzle cookies with chocolate.

DIANE'S SIX-SPICE OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375°F.
• Into a bowl sift together flour, spices, baking soda, and salt. In a large bowl with an electric mixer beat butter and sugars until light and fluffy and beat in egg and vanilla. Add flour mixture and slowly beat until just combined well. Stir in rolled oats and raisins (dough will be stiff).
• Working in batches, drop dough by level tablespoons about 2 inches apart onto an ungreased baking sheet and bake in middle of oven until golden, 8 to 10 minutes. Cool cookies on baking sheet 1 minute and transfer to racks to cool completely.

APPLE-SPICE-OATMEAL COOKIES

Steps:

• Heat oven to 350°F. In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Cover; set aside.
• In large bowl, beat 1/2 cup butter, the shortening, 1/2 cup granulated sugar and the brown sugar with electric mixer on medium speed until thoroughly mixed. Beat in eggs and 1 teaspoon vanilla until well blended. Beat in oats, cinnamon, nutmeg, baking soda and flour, scraping side and bottom of bowl once, just until blended. Stir in apples and walnuts.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls (scant 1/4 cup) about 2 inches apart.
• Bake 13 to 17 minutes or until edges are golden brown and centers are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Using spoon, drizzle about 1 teaspoon glaze onto each warm cookie. Cool completely, about 10 minutes.

OATMEAL SPICE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat brown sugar, margarine, and white sugar with an electric mixer in a large bowl until creamy. Beat in eggs until well blended; add milk and vanilla.
• Sift flour, baking soda, cloves, salt, and nutmeg together in a bowl. Add flour mixture to sugar mixture and beat until combined.
• Stir oats, raisins, and walnuts into sugar mixture; chill dough for at least 30 minutes. Drop dough 2 to 3 inches apart by rounded tablespoons onto baking sheets.
• Bake in preheated oven until golden, about 10 minutes.

OATMEAL RAISIN SPICE COOKIES IN A JAR

Steps:

• Mix together flour, cinnamon, ground nutmeg, baking soda and salt. Set aside.
• Layer ingredients in order given in a 1 quart canning jar. Try and find one with a wide mouth as it will much easier to pack. Getting all the ingredients to fit will require some pressing and tapping. Please be sure to firmly pack down each layer in place before adding the flour mixture.
• Instructions to attach to jar:.
• Oatmeal Raisin Spice Cookies.
• Empty jar of cookie mix into large mixing.
• bowl. Use your hands to thoroughly blend the.
• mix.
• Add 3/4 cup butter softened to room temperature. (To make a lower fat cookie, you can replace up to two thirds of the buttrer with unsweetened applesauce.) Stir in one egg, slightly beaten. Add in 1 teaspoon of vanilla.
• Mix the dough completely blended. You may need to finish mixing with your hands.
• 4. Shape into balls the size of walnuts. Place on a parchment-lined cookie sheet 2 inches apart.
• Bake at 350 degrees F for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to baking racks to finish cooling.
• Makes 3 dozen cookies.

CHINESE FIVE-SPICE OATMEAL RAISIN COOKIES

Steps:

• Soak raisins in a bowl of warm water until plump, about 30 minutes. Drain and pat raisins dry with a towel.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and both sugars with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended; beat vanilla extract in with the second egg.
• Combine oats, flour, walnuts, coconut, five-spice powder, baking powder, cinnamon, and salt in a large bowl. Stir egg mixture into oat mixture until well mixed. Fold in raisins and mix until just incorporated.
• Drop rounded spoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until golden brown, 12 to 15 minutes.

OATMEAL DATE SPICE COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine cake mix, melted butter, flour, eggs, pumpkin pie spice, and vanilla in large bowl. Beat with a hand mixer for 1 minute, or until well blended. Stir in oats, walnuts and dates. Drop heaping tablespoons of dough onto an ungreased cookie sheet, spacing cookies 2 inches apart. Bake for 10 minutes, or until edges begin to brown. Cool cookies on cookie sheet for 5 minutes and then transfer cookies to a cooling rack or platter.

CRANBERRY AND OATMEAL SPICE COOKIES

Steps:

• Preheat oven to 350°F Butter 2 baking sheets.
• Sift flour, cinnamon, baking soda, baking powder, salt, nutmeg and cloves in a small bowl to blend. Set aside,.
• Using electric mixer fitted with paddle attachment, beat butter and both sugars in a large bowl until blended and smooth, about 1 minute. Mix in egg and vanilla. Mix in flour mixture. Stir in oatmeal and cranberries.
• For each cookie, drop one tablespoon of dough onto sheet, spacing 2-inches apart. Bake until tops and bottoms are lightly golden, rotating baking sheets, front to back and top to bottom halfway through baking to ensure even browning, about 13-15 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks to cool completely.
• DO-AHEAD TIP: Cookies can be made up to 5 days ahead. Store airtight at room temperature.

CURRANT AND SPICE OATMEAL COOKIES

Steps:

• Whisk eggs and vanilla in small bowl to blend. Mix in dried currants; cover and let stand at room temperature 1 hour.
• Preheat oven to 350°F. Butter and flour 3 large baking sheets. Sift flour, baking soda, salt, and spices into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and beat until smooth. Add currant mixture and beat to blend. Stir in flour mixture. Mix in oats. Drop batter by level tablespoonfuls onto prepared sheets, spacing 1 1/2 inches apart. Using moistened fingertips, flatten cookies slightly. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Cool on sheets.

5 SPICE OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees.
• Beat butter and sugars together on medium speed until fluffy.
• Add eggs and vanilla, mix well.
• In a seperate bowl, whisk flour, soda, spices and salt until well combined.
• Mix flour mixture into the butter mixture.
• Stir in oats and raisins.
• Drop by heaping tbsp onto ungreased cookie sheet
• Bake for 10 to 12 minutes.
• Cool slightly then remove from cookie sheet.

SIX-SPICE OATMEAL RAISIN COOKIES

Steps:

• Cream together butter/margarine and sugar, then beat in egg and vanilla.
• Sift together flour, spices, baking soda and salt, and mix in.
• Add oats and raisins and mix well.
• Drop by spoonful onto cookie sheet.
• Bake for 8-10 minutes at 375ºF.

OATMEAL RAISIN SPICE COOKIES

Steps:

• 1. Mix the spices with the flour and sift one time to blend. Cream the butter and sugars until smooth. Add the egg and vanilla, mix well. Add the flour mixture and mix well. Fold in the oats and raisins blending them in.
• 2. Drop by heaping teaspoons or use smallest scoop, onto parchment lined baking sheets. Bake at 350 for 8 minutes, DO NOT overbake or they will be hard...for nice smooth chewy cookies, 8 minutes is all they cook, remove from oven, cool on sheet for two minutes then remove to cooling rack to finish cooling.
• 3. Note: Raisins may be plumped using water or juice...I use apple juice and brind to just a simmer in a boiler on the stove, remove from heat and let them set while I work on the batter, then squeeze the excess juice away and add to the batter.

CHINESE 5-SPICE OATMEAL COOKIES

Steps:

• Preheat oven to 350°F.
• In a large bowl, mix together the oats, flour, ground nuts, 5-spice powder, cinnamon, baking powder, and salt.
• In another bowl, using an electric mixer, cream the butter and both sugars until light and smooth.
• Add eggs and vanilla to the butter mixture and beat well.
• Add flour mixture to the butter mixture and beat until blended.
• Drop by mounded tablespoonfuls onto lightly greased cookie sheets, leaving about 1 1/2" gap between each mound of batter.
• Bake at 350° for 12-15 minutes or until done to your liking.
• Cool on wire racks.
• Makes about 3 dozen cookies.

CRANBERRY RAISIN OATMEAL SPICE COOKIES

Steps:

• 1. Preheat oven to 375 degrees. Beat together butter, vanilla, brown sugar and sugar. Add egg and mix.
• 2. Combine dry ingredients and add to wet mixture. Add cranberries, raisins and walnuts (if desired). Mix well throughout dough.
• 3. Drop by rounded tablespoons onto ungreased cookie sheet. Bake for 8-10 minutes or until lightly golden brown.

OATMEAL SPICE COOKIES

Steps:

• Sift flour with spices, salt and baking soda. Set aside.
• In large bowl of electric mixer, cream butter. Add vanilla and both sugars, and beat well. Add eggs and beat to mix.
• On low speed, beat in sifted dry ingredients.
• Stir in oats with spoon.
• Line two cookie sheets with aluminum foil, shiny side down. Measure out 1/4 cup of batter for each cookie and place 5 to 6 cookies on each sheet.
• Bake at 375 degrees for 12 to 15 minutes on racks that have been placed on the second and third rungs in the oven. Reverse sheets once during baking. The cookies should still be quite soft when they are done. Cool on rack before removing from sheet.

LOWER-FAT CHEWY OATMEAL SPICE COOKIES

Steps:

• Heat oven to 350°F.
• Line cookie sheets with parchment.
• You only need 2.
• In large bowl, beat sugars and applesauce until well blended.
• Add egg whites, milk and vanilla; beat well.
• Add combined flour, baking soda, cinnamon, nutmeg, and ginger; mix well.
• Add oats and dried fruit; mix well.
• (Dough will be moist.) Drop dough by rounded tablespoonfuls onto cookie sheets.
• I fit them in 4 X 5 rows with one cookie squeezed into the side.
• Press down cookies to desired thickness and width (these cookies will NOT spread because of no fat) Bake 4 minutes, then turn cookie sheet around to the other side and bake another 4.
• Cool 1 minute on cookie sheets; remove to wire rack.
• Cool completely.
• Store tightly covered.
• I suggest using my Splenda Powdered Sugar Glaze.
• One recipe should do the trick.
• Sprinkle with extra cinnamon for an extra kick, if desired.

PUMPKIN SPICE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease a baking sheet, or line it with parchment paper or a silicone mat.
• In a large bowl with a hand mixer or in the bowl of a stand mixer affixed with the paddle attachment, beat the butter and sugars on medium speed until well-blended, about one minute. Add the egg and beat until incorporated. Add the pumpkin puree and vanilla extract. Mixture may appear slightly curdled, but don't worry! It's all good. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. With the mixer on slow speed, add the dry ingredients to the wet, and mix just until blended. Add the oats and mix just until incorporated - overmixing will lead to a tough cookie. Nobody likes tough cookies.
• Scoop onto cookie sheet in three-tablespoon mounds (I use a 50 mm cookie scoop). Place about two inches apart.
• Bake at 350 degrees for 10 - 12 minutes, until set and beginning to turn golden.
• Let sit for 5 minutes then transfer to a cookie sheet to cool completely. They keep well at room temperature in an airtight container for 3 - 4 days, or freeze in a zipper bag for 1 - 2 months.

CRANBERRY OATMEAL SPICE COOKIES

Steps:

• irections 1. Combine flour, baking powder, baking soda, cinnamon, cardamom, cumin and salt in a small bowl. Beat the butter, brown sugar, granulated sugar and vanilla in a large mixer (or by hand with a large fork/spoon/whisk) until creamy. Beat in egg. Gradually beat in flour mixture and milk. Stir in cranberries and oats. Drop by rounded tablespoon onto ungreased baking sheets. 2. Bake in preheated 375F oven for 10-12 minutes or until edges are crisp but centers are soft. Let stand for 2 minutes; remove to wire racks to cool completely. 3. Tip: If you don't have ground cardamom on hand, just break open some green cardamom pods, extract the seeds that hold all the flavour and grind in a spice grinder. Discard the pods.

SIX-SPICE OATMEAL RAISIN COOKIES

Steps:

• 1. Preheat oven to 375 degrees 2. Into a bowl sift together flour, spices, baking soda, and salt 3. In a large bowl with an electric mixer beat butter and sugars until light and fluffy and beat in egg and vanilla extract. Add flour mixture and slowly beat until just combined well. Stir in rolled oats and raisins (dough will be stiff). 4. Working in batches, drop dough by level tablespoons about 2 inches apart onto an ungreased baking sheet and bake in middle of oven until golden about 8 - 10 mins 5. Cool cookies on baking sheet 1 min, then transfer to racks to cool completely

GRANDMA ANN'S ICED OATMEAL SPICE COOKIES

Steps:

• 1. Preheat oven to 375°F. Prepare cookie sheets with baking parchment or a silicone liner.
• 2. Cream butter and sugars until light and fluffy. Beat in sorghum or molasses and the eggs until well blended.
• 3. Stir together the flour, salt, soda, and spices.
• 4. Add the dry ingredients to the creamed mixture. Mix until well mixed.
• 5. Add raisins.
• 6. Fold in the oats and stir well.
• 7. Drop by tablespoons onto prepared cookie sheets. Bake for about 12 minutes, until lightly browned. Allow to set about 3 minutes on sheets, then remove to wire rack for cooling.
• 8. When cool, you can ice with royal icing. Combine icing ingredients and stir until smooth. Add a little bit more lemon juice if too thick, or more powdered sugar if too thin.
• 9. Drizzle from the end of a teaspoon over cookies. Or, place a teaspoon of icing in a dollop on each cookie and spread with the back of the spoon. Allow to harden before storing.
• 10. I also discovered some leftover packaged cookie icing in my pantry and decided to ice some of the cookies with this. You can make swirls or stripes.