Autumn Spiced Oatmeal Cookies

Updated: Mar 22



This cookie has the warm, comforting feeling of Fall, along with the mix of add-ins that let you eat cookies for breakfast...and make you feel good about it! It was adapted from Sally's Cookie Addiction book.


I feel like when I want a comfort food cookie that reminds you of a warm hug...it's oatmeal. It's the cookie that's soft and chewy, doesn't feel too indulgent, and allows you to eat cookies any time of day because hey...it's oatmeal! And oatmeal is good for you ;)


It's a pretty quick cookie to come together. Just mix the flour, soda, spices and salt together. And you can use whichever warm spices you have on hand. If you prefer only cinnamon...go for it! I am a pumpkin spice all year round kinda girl...but you do you.


Next...cream together room temp butter and sugars in a mixer with a paddle. Then add vanilla and eggs and molasses if you like. The molasses adds a bit of depth, but it's only a small amount, so if you don't have it in your pantry already and it's not Christmas time...just leave it out. Then add the dry mix to the wet. Add oatmeal.


And then it's time to fold in the goodies. I enjoy raisins and craisins and other dried chewy fruit. Not everyone does though...so think of who you are making them for. The first question I am asked when handing over oatmeal cookies to people is "Do they have raisins?". Sigh. No. Not this time. Lol.


And other additions are for flavour and texture. Chocolate chips of any and all flavours...semi-sweet, dark and milk chocolate. All good. Seeds and nuts? Good for crunch factor. Go for it. Just watch that you only add about a half cup total so the mix holds together. You don't want a crumbly cookie here.


And finally coconut. I like a mix of sweetened and unsweetened coconut so it's not overly sweet. But if you choose to omit it completely...just add an extra 1/4 cup of white sugar to make up for the sweetness. You don't want your kids to give you the "healthy cookies...really??" face.


Then chill and bake and you're all set! Enjoy!


Please leave a comment below...let me know how you liked them!



Autumn Spiced Oatmeal Cookies


Ingredients

  • 1 1/2 cups flour

  • 1 tsp baking soda

  • 1 1/2 tsps pumpkin spice

  • 1 tsp cinnamon

  • 1 tsp salt*

  • 1 cup room temp butter*

  • 1 cup packed brown sugar

  • 1/4 cup white sugar

  • 2 large room temp eggs

  • 1 tbsp fancy molasses (optional)

  • 2 tsps vanilla

  • 3 cups oats**

  • 1 cup chocolate chips***

  • 3/4 cup shredded sweetened coconut

  • 3/4 cup dried cranberries

  • 1/2 cup shelled pumpkin seeds

Directions

  1. Whisk the flour, baking soda, spices and salt together in a bowl and set aside

  2. With a stand mixer, using a paddle, cream butter. Add sugars. Beat for a couple of minutes. Add molasses, if using, and vanilla and eggs. Beat on high, scraping bowl as needed until fully incorporated.

  3. Add dry ingredients to wet and mix on low until combined

  4. Add in oats on low speed until combined

  5. Fold in chocolate chips, coconut, dried cranberries, and pumpkin seeds. The dough will be thick. Cover and chill the dough for at least 45 minutes.

  6. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats

  7. Scoop balls of dough using cookie scoop. Do not flatten. Bake 9 to a pan for best spacing and heat circulation. Bake for 12 minutes or until sides are slightly browned and centres are still a little soft

  8. Remove from oven and allow cookies to cool on the baking sheets for 5 minutes before transferring them to racks for cooling completely. Makes around 4 dozen cookies.






Tips

* If using salted butter, cut amount of salt you are adding by half


**You can use old fashioned whole rolled oats or quick oats. It comes down to heartier texture or not. In my pictures, I used 3 minute oats.


***Choose whichever chocolate chips make you happy. I used semi-sweet for this batch. Dark chips give it a healthier profile. Adjust any add-ins to suit your taste. Sub pecans or walnuts for the seeds. If you do omit the coconut...adjust the white sugar to a new amount of 1/2 cup to account for the sweetness it adds.



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