Oatmeal Spice Cookies Recipe (2024)

If you go back to the original article with this recipe, it calls for "1/8 tsp salt" between the ginger and the black pepper. Copy-paste error!

The spices are almost unpalatable if you bake and eat them instantly. However, I let the mix rest in the refrigerator for several days and the spice mixture was much tamer and pleasant.

I added only half cup brown sugar and half cup maple syrup.. this was perfect. Also I added double the quantity of all spices. earlier batch as per recipe turned out to be too sweet.. and the spices were less..I also used cold pressed coconut oil in place of butter. So it was nutty..This time it was perfect.

I made these as written, except made them a bit smaller so I had 28 cookies. Even so, they needed 15 minutes. They were great -- my master gardener class loved them as "breakfast" cookies. The amount of spice was perfect -- I ground whole cloves and allspice berries which I think adds to the freshness.

These are absolutely delicious! Made half with raisins and half without for the picky cookie eaters in my family. Both are absolutely delicious! I used heaping spoons for all of the spices because I love strong flavours. The batter seamed very dry and I almost didn’t add all of the oats, but don’t lose your nerve the batter can handle it and they come out deliciously toothsome.

For 2 tablespoons of cookie batter, bake for 13 minutes. Add 3/4 cup minced crystallized ginger.

Great flavor. I reduced the sugar based on some of the comments, and glad I did. It would have been too sweet with full sugar. I used 3/4 cup of each.

There were soo yummy! I liked the spices and the oatmeal made me think it was healthy to eat. I cooked them the full length of time, and they were soft and great fresh. Later they were a bit harder, so I may just try them for the 12 minutes next time. Not sure how hard they were supposed to be.

My new favorite cookie recipe! Added the zest of one orange and substituted some maple syrup for part of the brown sugar — mindblowingly flavorful! Every person I have shared them with is addicted instantly!

Loved the spices, and I like the recommendation to let them bloom by refrigerating the dough.

Every sentence, every phrase, you wrote here is right on target. Our experiences and recommendations regarding these cookies align perfectly! It is impossible for me to agree with you more.

These are astonishingly good. Dangerous, even. Also loved how easy and fast they were to mix together and get into the oven (timed it, it took 30 min). All with ingredients I already had on hand, mostly (realized I was out of ginger at the last moment and substituted some self-mixed pumpkin pie spice).

Used more ginger, a bit less allspice and cloves and added nutmeg.Used only 3/4 cup of each sugar. May try to replace half the butter with Crisco to prevent the spreading of the cookie and provide more texture. Delicious!

Addendum : Bake 10 -12 minutes but next time use the convection oven.

Baked at 375 and timer on for 15 mins but 10 mins cookies were burning on the bottom, not sure went wrong there

Baked as written. Using 1/4 cup dough per cookie as written, the yield was 15 awesome cookies. I did use air bake cookie sheets; I wonder if that helped(?). Going on vacation tomorrow. I'm sure they will be awesome with morning coffee!!!

These were excellent. Didn’t have cloves so added 1 tsp cardamom. Mine spread a lot though, next time I will chill the dough first.

Great flavor. I reduced the sugar based on some of the comments, and glad I did. It would have been too sweet with full sugar. I used 3/4 cup of each.

I loved this recipe. The spice level is fantastic! I made as written but halved — also, given I had no quick oats, I subbed in slightly fewer rolled oats than called for and added a tbsp flax seeds and a small handful of walnuts. It turned out tremendous! Perfectly crispy on the outside and a nice chew in the middle. To balance some of the initial spice level others mentioned (it’s real!), I made a glaze out of cream cheese, butter, and maple syrup. I will make these again and again.

I experimented with the sugar substitute from King Arthur Baking called "Baking Sugar Alternative," subbing only the white sugar, not the brown. I was skeptical, but went ahead. Am happy to report it's a good sub, and, if the online nutrition calculator I used is correct, the Total Carbohydrates for each cookie, based on 20 units, drops from 37 to 23 and the Total Sugar drops from 21 grams to 7.5 grams. Next time, I'll use 3/4 cup for flavor purposes, but great to know the sub works baking-wise.

1/2 cup of brown sugar and 1/2 cup of golden syrup

Too much sugar. Spread a lot.

Did the mixing by hand. Left the butter out to soften overnight. Creamed by hand. Altered the spices slightly: used 2 tsp cinnamon, no allspice, 2 tsp cloves, ginger paste instead of powdered ginger, about 1/2 tsp cardamom, and several generous twists of nutmeg.Stirred in dry ingredients by hand. Used dark brown sugar and only 2 cups of the oats. Formed cookies by hand into walnut size balls.Baked at 350° in my convection oven for 12 minutes. Perfection imo..

I added 1/3 cup of purée pumpkin

These are literally better a day after baking. The flavor is more pronounced and the texture is more cake like.

I really liked the amount of spice and the texture the oats contributed. But as 2 cups of sugar would have been faaaaaar to cloying for me I cut back. Be aware that the cookies then turn out to be very cakey.

I made half a batch, with some changes, on parchment, resulting in 8 giant, spicy, delicious cookies. Didn't have enough butter, so replaced nearly half with cream cheese following a user's suggestion, reduced both sugars a little, added walnuts, also reduced oats because only had regular and not quick-cooking. I put the measured dough on baking sheet in the fridge for about an hour, which seemed to have worked well. Most importantly, I forgot the baking soda, and they were still fine.