Rating: 4.5 stars
3 Ratings
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Cozy up by the crackling fire with a hot cup of tea and these perfectly spiced cookies.

Sara Quessenberry
Recipe by Real Simple December 2006

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Credit: Laurie Frankel

Recipe Summary test

Yield:
Makes 60 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

122 calories; calories from fat 37%; fat 5g; saturated fat 3g; cholesterol 17mg; sodium 67mg; carbohydrates 18g; fiber 1g; sugars 8g; protein 2g.
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