These cookies are chewy, spicy, and complex. Be sure not to overbake them—they'll harden a bit as they cool.
We use Old Fashioned Quaker Oats, not instant or quick-cooking.
Maggie's Favorite Oatmeal Cookies
About This Recipe
|Yield:||Makes 10 dozen tiny cookies|
|Active time:||30 minutes|
|Total time:||1 1/2 hours|
|Special equipment:||electric mixer|
|This recipe appears in:||SE Staff Picks: Maggie's Secret-Ingredient Oatmeal Cookies|
- 1 cup butter, at room temperature
- 1 cup brown sugar
- 1 cup white sugar
- 1 teaspoon salt (scant)
- 2 eggs, beaten
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cloves
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 2 tablespoons unsweetened cocoa powder
- 3 cups oats (not instant)
- 1 1/2 cups all purpose flour
- 1/2 cup raisins
- Optional: 1/2 cup walnuts or pecans, chopped
Cream butter and both sugars together in an electric mixer and mix at medium-high speed, scraping down the sides of the bowl occasionally. Mix until lighter and color and texture, about 4 minutes.
Add salt, eggs, vanilla, cloves, nutmeg, cinnamon, baking soda, and cocoa powder, and mix until well incorporated. Fold in oats and flour, then add raisins and nuts if using. Cover and chill at least 1 hour.
Preheat oven to 325°F. Form dough into small balls and place 2 inches apart on cookie sheet. Bake each batch 10 to 12 minutes, let cool on cookie sheet 1 minute before placing on a rack to cool completely.