Our second recipe for our Christmas Special, are these Oatmeal Spice & Chocolate Cookies. You can make these fragrant cookies in advance as well. You can easily substitute the chocolate chips by raisins, chopped nuts or skip it all together. I liked that its such a small amount of chocolate that it doesn’t overpower the spices and gives it just a small touch of holiday spice to the cookies.
The dough will be sticky, so working it entirely into small 1-in. balls and placing them well spaced in a prepared pan with either parchment paper or a silicon mat, does the trick. These cookies are like a second cousin of the chocolate chips, so its best to keep them in the pan cool for a minute or two before transferring them to a proper cooling rack to cool completely. Letting them set for a couple of minutes in the hot pans keeps them cooking, but cooling slightly so they harden and are sturdy enough to use a spatula to transfer without breaking any cookies.
When baking, you can reuse the parchment paper all through out your baking afternoon, so don’t throw the parchment paper away after the first batch – or even better, get your self some silicone mats for all your holiday (and non-holiday) baking needs!
Oatmeal Spice & Chocolate Cookies
Recipe from Better Homes & Gardens
Makes about 48 cookies
¾ cup unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
1 teaspoon vanilla
1 ¾ cups all-purpose flour
2 cups rolled oats
1 cup semi-sweet chocolate chips
- Pre-heat oven to 375ºF.
- In a large mixing bowl, beat butter with an electric mixer on medium to high-speed for 30 seconds.
- Add brown sugar, granulated sugar, baking powder, baking soda and cinnamon. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined.
- Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in rolled oats and the chocolate chips.
- Shape dough into 1-inch balls and place 2-inches apart onto un greased cookie sheets. Bake for 8 to 10 minutes or until edges are golden.
- Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool.
Have you made this recipe?
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