Spicy Oatmeal Cookies
Elevate your cookie game with these irresistible Spicy Oatmeal Cookies, a bold twist on a classic favorite! Packed with hearty rolled oats and sweetened with a duo of brown and granulated sugars, these cookies are taken to the next level with a warming spice blend of cinnamon, nutmeg, ginger, and a surprising hint of cayenne pepper for a subtle kick. The dough comes together in just 15 minutes, offering the perfect balance of comfort and intrigue. Customize each batch with optional mix-ins like raisins for a chewy sweetness or chocolate chips for a decadent touch. Perfectly crisp on the edges and soft in the center, these cookies are a delightful treat for adventurous snackers and spice lovers alike. Bake a batch today to enjoy a cozy dessert with a fiery twist! Keywords: Spicy Oatmeal Cookies, oatmeal cookie recipe, spicy cookies, easy dessert, unique cookies.
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Recipe Information
Ingredients
- 0.75 cup unsalted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 3 cups rolled oats
- 1 cup optional: raisins or chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cayenne pepper, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Stir in the rolled oats and optional add-ins like raisins or chocolate chips, if using.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are golden brown but the centers are still slightly soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2039 mg | 89% | |
| Total Carbohydrate | 731.2 g | 266% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 395.3 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 463 mg | 36% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 2869 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
