Oatmeal raising cookie lovers, meet your fall fling. Crisp but tender, these wafers are made seasonal with the addition of apple pie or pumpkin pie spice, or your own mix of ground cinnamon, ground ginger, and ground nutmeg. Make sure you read the ingredient list carefully, the recipe calls for 2 cups of old-fashioned oatmeal, that’s cooked oatmeal not the raw oats. It’s a smart little shortcut that ensures the cookies spread out extra-thin and turn golden brown in the oven. Stash the cookies in an airtight container for whenever you’re craving something sweet, or wrap up a dozen in pretty tissue paper and a ribbon for a fantastic fall hostess gift.
2 sticks unsalted butter, at room temperature
1 cup packed dark brown sugar
½ cup granulated sugar
2 tablespoons corn syrup
1 teaspoon vanilla extract
1 large egg
2¾ cups all-purpose flour
½ teaspoon kosher salt
1¼ teaspoons baking soda
1 teaspoon apple pie or pumpkin pie spice (or substitute ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and 1¼ teaspoon ground nutmeg)
2 cups old-fashioned oatmeal
Calories from fat 37%
Sat fat 3g
How to Make It
Heat oven to 375° F. Line 2 baking sheets with parchment paper or aluminum foil.
With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, salt, baking soda, and pie spice. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture. Stir in the oatmeal.
Form the dough into tablespoon-size mounds. Place on the prepared baking sheets, 2 inches apart. Bake until lightly browned at the edges, 12 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks. Cool completely.