Best Spiced Oatmeal Cookies Recipes

SPICED CRANBERRY OATMEAL COOKIES

Steps:

• In a large bowl, beat the butter, brown sugar and sugar blend until well blended. Beat in the applesauce, egg and vanilla (mixture will appear curdled). Combine the oats, flour, cinnamon, baking powder, salt and nutmeg; gradually add to the butter mixture and mix well. Stir in the cranberries, chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks.

SPICED OATMEAL COOKIES

Steps:

• In a bowl, cream shortening and brown sugar. Add eggs and milk; mix well. Combine flour, oats, baking soda, salt and cinnamon; add to the creamed mixture. Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-15 minutes or until done.

ORANGE SPICED OATMEAL RAISIN COOKIES DIPPED IN WHITE CHOCOLATE

Steps:

• Combine raisins and orange juice; let stand overnight.* Beat butter and sugar until fluffy. Beat in egg and orange peel. Combine flour and baking soda: stir into butter mixture. Add raisins, liquid, and oats: mix well.
• Drop dough by rounded teaspoonfuls onto greased baking sheets, spacing 2 inches apart, flatten slightly. Bake at 350 degrees for 10 to 20 minutes. Cool completely.
• In a small, deep bowl, microwave chocolate and oil for 3 to 4 minutes on low power, stirring once. Let stand for 2 minutes, stir until smooth. Dip one-third of cookie: chill on waxed paper-lined baking sheets until chocolate is firm.

ORANGE SPICED OATMEAL RAISIN COOKIES

Steps:

• Combine raisins and liqueur; let stand overnight or for several hours.
• Beat butter and sugar until fluffy.
• Beat in egg and orange peel.
• Combine flour and baking soda; stir into butter mixture.
• Add raisins (with liquid) and oats.
• Mix well.
• Drop dough by rounded teaspoonfuls onto lightly greased baking sheets; spacing about 2-inches apart--flatten slightly.
• Bake at 350° for 10-12 minutes.
• Cool completely.
• Melt white chocolate according to directions on package.
• Use Crisco to thin until consistency is appropriate to drizzle on top of each cookie.
• Let harden completely before storing.

SPICED OATMEAL RAISIN & CHOCOLATE CHIP COOKIES

Steps:

• 1. Begin by combing the raisins and water in a saucepan and bring to a boil. Reduce the heat and simmer on low for 15 minutes then remove and allow to cool completely. Once cool, pre-heat your oven to 375 degrees.
• 2. Combine the raisin mixture with the butter, sugar, eggs, oatmeal, flour and chocolate chips and salt. Mix well with a wooden spoon and/or your hands. Add the remaining ingredients until well blended and drop by tablespoons onto parchment or non stick pan, sprinkle some sea salt on cookie tops if desired. Bake for 10 - 12 minutes. Let the cookies rest on baking sheet just long enough to not fall apart 1 - 2 minutes. Remove to wire rack or brown paper bag to cool.
• 3. *Note: to use 1 1/2 eggs, use one whole egg, then crack another, beat it lightly then use 1/2 (I used a kitchen scale)

SPICED PUMPKIN-OATMEAL COOKIES

Steps:

• Heat the oven to 350°F and arrange the racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside.
• Whisk the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg in a medium bowl to aerate and break up any lumps; set aside.
• Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until lightened in color and fluffy, about 5 minutes. Stop the mixer and scrape down the paddle and the sides of the bowl with a rubber spatula.
• Add the egg and vanilla, return the mixer to medium speed, and beat until incorporated, about 30 seconds. Stop the mixer and scrape down the paddle and the sides of the bowl.
• With the mixer on low speed, add half of the reserved flour mixture and mix until just incorporated. Add half of the pumpkin and mix until just incorporated. Repeat with the remaining flour mixture and pumpkin.
• Drop 8 dough rounds per baking sheet by the scant 1/4 cup, staggering them 2 inches apart on the prepared sheets. Place the remaining dough in the refrigerator.
• Place both sheets in the oven and bake for 12 minutes. Rotate the pans from top to bottom and front to back and continue baking until the cookies are golden brown on the bottom and around the edges, about 12 minutes more.
• Place the baking sheets on wire racks and let the cookies cool on the sheets for 3 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely. Let the baking sheets cool to room temperature and then repeat with the remaining dough (you can use the same parchment paper). When all of the cookies are baked, set the pieces of parchment paper aside.
• Place all of the ingredients in a medium bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick to drizzle.).
• Place all of the cooled cookies on the reserved parchment sheets. Dip a fork into the glaze and drizzle it over the cookies in a zigzag pattern. Let the cookies sit at room temperature until the glaze has set, about 20 minutes.

SPICED PUMPKIN-OATMEAL COOKIES

Steps:

• For the cookies: 1. Heat the oven to 350°F and arrange the racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside. 2. Whisk the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg in a medium bowl to aerate and break up any lumps; set aside. 3. Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until lightened in color and fluffy, about 5 minutes. Stop the mixer and scrape down the paddle and the sides of the bowl with a rubber spatula. 4. Add the egg and vanilla, return the mixer to medium speed, and beat until incorporated, about 30 seconds. Stop the mixer and scrape down the paddle and the sides of the bowl. 5. With the mixer on low speed, add half of the reserved flour mixture and mix until just incorporated. Add half of the pumpkin and mix until just incorporated. Repeat with the remaining flour mixture and pumpkin. 6. Drop on baking sheet by the scant 1/4 cup, staggering them 2 inches apart on the prepared sheets. Place the remaining dough in the refrigerator. 7. Place both sheets in the oven and bake for 12 minutes. Rotate the pans from top to bottom and front to back and continue baking until the cookies are golden brown on the bottom and around the edges, about 12 minutes more. 8. Place the baking sheets on wire racks and let the cookies cool on the sheets for 3 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely. Let the baking sheets cool to room temperature and then repeat with the remaining dough (you can use the same parchment paper). When all of the cookies are baked, set the pieces of parchment paper aside. For the glaze: 1. Place all of the ingredients in a medium bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick to drizzle.) 2. glaze cookies and let stand 20mins for icing to set.

SPICED RAISIN OATMEAL COOKIES

Steps:

• 1. Mix together butter and sugars until creamy. Add egg and egg yolk until fully incorporated. (I like to hand mix them so I don't over mix, but you can use your mixer to.)
• 2. In a separate bowl combine the flour, salt, baking soda, and all the spices. Whisk together.
• 3. Mix together the dry and wet ingredients. Add the oats and raisins until all is incorporated.
• 4. Grease your cookie sheets or line with parchment paper. I use a measuring spoon of 1.5 Tbs to scoop the dough with.
• 5. Bake @ 350 degrees for 12-13 minutes. Let the cookies rest on the cookie sheet 5 minutes before transferring them to a cooling rack. Once cooled store in a plastic container or bags. They will stay nice and soft.

CHEWY SPICED OATMEAL AND CASHEW COOKIES

Steps:

• Pre-heat oven to 190°C.
• Cream the butter and two sugars until fluffy.
• Beat in the eggs one by one and add the vanilla.
• In a separate bowl, mix together the flour, bicarbonate of soda, salt, cinnamon, ginger and pepper.
• Stir this mix into the butter mixture.
• Stir in the oats and cashew nuts.
• Chill for an hour in the fridge, then spoon golfball-sized balls of mixture onto a baking sheet and bake for 8-10 minutes.
• When ready, remove from the oven and allow to cool for 5 minutes before removing them from the baking sheet onto a cooling rack.

OATMEAL SPICED RAISIN COOKIES RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 350. Lined baking sheets with Parchment paper 2.In electric mixer, combine butter, butter flavored shortening, brown sugar and granulated sugar until combined. Add eggs and vanilla and beat until light and fluffy 3.Sift together flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Slowly add to the butter mixture, beating until well combined 4. Stir in oats and raisins. Scoop dough out using a small cookie scoop and place on baking sheet about 2" apart. 5. Bake for 10-12 minutes, or until edges are golden brown. DO NOT OVERBAKE. Allow to cool for 1-2 minutes on baking sheets before carefully removing to wire rack to cool completely 6. Store when cooled in a airtight container with waxed paper between layers in a cool place. Cookies will keep 1-2 weeks Daddy says this is the best oatmeal cookie and his new favorite

DOUBLE CHOCOLATE SPICED OATMEAL COOKIES

Steps:

• Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats. In a large bowl, cream together the brown sugar and butter. Add the eggs and vanilla and beat until well combined. Stir in the flour, oats, pudding mix, baking powder, salt, cinnamon and cayenne. Stir in the chocolate chips.
• Form the dough into rounded tablespoons and place the dough balls 2 inches apart on the prepared baking sheets. Flatten each ball with a wet glass.
• Bake until set, 8-10 minutes. Cool an a wire rack.