Kiddos asked for oatmeal cookies, but while I was getting out the ingredients, I saw some spices I had from Thanksgiving. I know people add cinnamon to oatmeal cookies, so why not a little clove too? Wow! Loved it. Just enough of a kick and so perfect with coffee. Plus the house smelled absolutely amazing. Next time you make oatmeal cookies, give them a little pizzazz. Don’t be afraid. You’ll love it!
Spiced Oatmeal Cookies:
2 cups all-purpose flour – .50
3 cups quick cooking oats – .55
2 sticks butter, softened (1 cup) – 1.50
1 cup packed brown sugar – .60
3/4 cup white sugar – .40
2 eggs – .30
1 tsp vanilla – pantry
1 1/2 tsp cinnamon – pantry
1/2 tsp ground clover – pantry
1 tsp baking powder – pantry
1 tsp salt – pantry
*Optional – 1 cup chocolate chips and 1 cup raisins
In a medium bowl, cream together butter and both sugars. Beat in eggs, one at a time and then add vanilla. Once combined, set aside.
In separate bowl, sift together flour, baking soda, salt, cinnamon and clove. Once mixed, stir in creamed mixture with wooden spoon. When combined, mix in oats, then split mixture in half. Add 1 cup chocolate chips to one half and 1 cup raisins to the other. Mix well, cover and chill dough for 15 mins in freezer.
Preheat oven to 375 degrees. Grease cookie sheets. Roll dough into small balls, place a few inches apart on cookie sheets and flatten each cookie with a large fork dipped in cinnamon sugar (1/8 cup sugar with 1/4 teaspoon cinnamon).
Bake for 8 to 10 minutes. The longer you cook, the crispier they are. The shorter you cook, the more chewy the cookie. I did each batch different cooking times to create a variation. Works great! Everyone is satisfied.
GRAND TOTAL: $3.85