If you like gooey oatmeal pancakes...Maybe I added too much molasses, but these were so bad I coulnd't scrape them off the cookie sheet. I added more flour and they were better. The taste was awesome though.
Spicy Oatmeal Cookies
You get both crispy and chewy in each bite of these cookies.
Yield: Makes about 5 dozen
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2 Hours, 18 Minutes
- 3/4 cup chopped pecans
- 1/2 cup butter
- 1 1/2 cups sugar
- 1/2 cup molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups uncooked regular oatmeal
- 1 cup raisins
- Parchment paper
- 1. Preheat oven to 375º. Bake pecans in a single layer in a shallow pan 8 to 9 minutes or until toasted and fragrant, stirring halfway through. Let cool completely (about 30 minutes).
- 2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and molasses, beating well. Add eggs and vanilla; beat well.
- 3. Stir together flour and next 4 ingredients. Add to butter mixture; beat at low speed until well blended. Stir in oatmeal, raisins, and pecans. (If desired, store dough in an airtight container in refrigerator up to 1 week.)
- 4. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto parchment paper-lined or lightly greased baking sheets.
- 5. Bake at 375º for 9 to 10 minutes or until lightly browned. (Bake chilled dough 10 to 11 minutes.) Cool on baking sheets on a wire rack 5 minutes; transfer to wire racks, and cool completely (about 30 minutes).
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