1 teaspoon apple pie or pumpkin pie spice (or substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg)
How to Make It
Make the cookie base recipe, adding the oatmeal and apple pie or pumpkin pie spice (or substitute).
Shape and bake as in the base recipe, or roll and freeze. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks.
To Make Now and Bake Later: When you mix a batch of cookies, double the recipe. Bake half the dough according to the recipe and divide the rest into 4 equal portions. Roll each portion into a log about 1 1/2 inches in diameter. Wrap each log in plastic, then place in a resealable plastic bag. To save yourself time and hassle, label the bag with the flavor, the oven temperature, and the baking time, adding 3 to 6 minutes to the regular oven time. Freeze the dough for up to 3 months. To bake, slice the frozen dough into rounds about 1/2 inch thick, making as few or as many as you would like. Bake on a parchment- or foil-lined baking sheet.
It's decent I guess. It's certainly not my favorite. the dough was dry and crumbly (I followed the recipe to a T) and they didn't flatten out in the oven - I gave them a good push down too...The spices need to be up'd a little...But overall it isn't a bad cookie either. I would probably like them better as ice cream sandwhich or with milk.
This cookie is AMAZING! I added a bit of ground cloves with the other spices, it turned out well and the cookie has a great spice flavor. These are also the prettiest cookies I've made in a long time, if you use a tbsp scoop they turn out perfect! Mine didn't spread as much as the picture shows, but I like how they turned out a bit more mounded (my butter was not quite room temperature, so that could be the reason). Will make again for sure!
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