Bobbie's Spicy Oatmeal Cookies
Submitted by Stefani
Spicy oatmeal cookies loaded with raisins, nuts, and a bold mix of cinnamon, cloves, ginger, and allspice. Chewy, warmly spiced, and packed with brown sugar flavor.
YIELD
2 dozenPREP
15 minCOOK
15 minREADY
30 minThese aren’t your mild, one-teaspoon-of-cinnamon oatmeal cookies. Four different spices hit you at once: cinnamon, cloves, ginger, and allspice, each at a full teaspoon. That’s a serious spice load that gives these a warm, almost gingerbread-like kick.
Packed brown sugar and a butter-shortening combo make the base rich and chewy. The shortening keeps the cookies from spreading too thin, while the butter brings the flavor. Three cups of rolled oats, a cup of raisins, and a cup of nuts mean these are dense, chunky cookies with something going on in every bite.
Alternating the dry ingredients with milk keeps the batter smooth and prevents the flour from clumping around all those oats. Drop by spoonfuls and give them space on the sheet. They spread a bit as they bake.
Pro Tips
- Cream the shortening, butter, and brown sugar thoroughly. Undermixing here means flat, greasy cookies instead of chewy ones.
- If the spice mix feels overwhelming, start with ½ teaspoon of cloves. Clove is the strongest of the four and dominates if you’re not used to it.
- Pull them at 12 minutes for softer cookies, 15 for crispier edges. They firm up as they cool on the sheet.
Variations
- Swap raisins for dried cranberries for a tart contrast against the warm spices.
- Use pecans or walnuts for the nut choice, or go half and half.
- Add ½ cup of chocolate chips alongside the raisins for a spiced chocolate oatmeal version.
Ingredients
Directions
Cream shortening and sugar, add eggs.
Sift dry ingredients together and add alternately with milk.
Add oats raisins and nuts.
Drop by spoonfuls on greased cookie sheets.
Bake 12 to 15 min. at 350.
Comments
Please provide a suggestion for shortening; can canola oil or some other type oil be used? Would it make a difference if we use butter instead of shortening? How about lard?
You can use canola oil to take place part of butter, but vegetable shortening is a little bit different from the normal vegetable oil, but for cookies vegetable oil should be ok too.