Spiced Oatmeal Cookies
Description: These oatmeal cookies are truly the best. They’re soft and fluffy in the middle, with crisper edges and lovely flavor, thanks to warming spices and oat flour. Recipe yields about 2 dozen cookies.
Ingredients
- ½ cup (1 stick/8 tablespoons) unsalted butter, softened*
- ½ cup packed coconut sugar
- 2 tablespoons sugar (I used organic cane sugar)
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1 ¾ cup old-fashioned oats
- ⅓ cup oat flour**
- ⅓ cup white whole wheat flour or regular whole wheat flour***
Instructions
- Preheat the oven to 325°F. Line two cookie sheets with parchment paper, or lightly grease them.
- In a medium mixing bowl, combine the butter, coconut sugar and cane sugar. With a hand-held electric mixer or by hand, beat them together until they are fully incorporated and lighter in color.
- Add the egg and vanilla and beat well, until the mixture is light and fluffy. Add the cinnamon, nutmeg, baking soda, baking powder and salt, and blend until combined.
- Lastly, add the oats, oat flour and whole wheat flour. Blend on low speed until combined. Scrape the sides and bottom of the bowl with a spatula, and mix briefly to be sure it’s evenly blended.
- 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.
- Bake the cookies for 12 to 13 minutes, until they’re a light golden brown with slightly darker edges. Their middles may still look a tiny bit shiny; that’s OK, they’ll continue to bake as they cool on the pan.
- Remove the cookies from the oven, place the pan on a cooling rack, and let the cookies cool completely on the pan before handling (these cookies are delicate when warm). Repeat with any remaining cookies.