Oatmeal Cookies


These are totally different from Oatmeal Chocolate Chip Cookies. Let’s remember that. Instead of being sweet and full of gooey chocolate, it is burst of spices in your mouth. Whenever I have one, it instantly makes me think of Thanksgiving. And, although it is a couple of months away, it is never to early to start planning! :) Or you could make a batch NOW, fall in love with them, and then make them again in November. If you have more sweet tooth {and do not have type one diabetes, like moi} try making the icing in the original recipe. Either way, this will be a hit with both family and friends.

Oatmeal Cookies Adapted from Smitten Kitchen


  • 2 1/2 cups plus 1 tablespoon oats
  • 1/2 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tablespoon plus 1 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons kosher salt
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 16 tablespoons butter, melted
  • 2 eggs

to make

  1. Preheat oven to 350ºF.
  2. In a food processor, grind 1/2 cup of oats until fine. Add the rest of the oats, and continue until it looks like course corn meal.
  3. In a large bowl, transfer the oats, and mix in the flours, baking powder, baking soda, salt, sugar, and spices.
  4. Add in the butter and eggs.
  5. Grease two baking sheets.
  6. Scoop balls of dough, and place on sheets in four rows of four.
  7. Bake for 16 to 20 minutes, switching sheets halfway through.
  8. Let cool on a wire rack.
  9. Enjoy!

Have a lovely night!

Bella :)


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