Fireside Oatmeal Cookies

Joan Penney

By
@thyme4dinner

The undernote of cayenne pepper has a great finish!

Rating:
★★★★★ 1 vote
Comments:
Serves:
4 doz
Prep:
30 Min
Cook:
10 Min
Method:
Bake

Ingredients

1/2 lb
butter, room temperature
1 c
brown sugar, firmly packed
1/2 c
sugar in the raw
2
eggs
1 tsp
vanilla extract
2 Tbsp
capt. morgan spiced rum
2 Tbsp
maple syrup, grade b
3 c
quick cooking oats (uncooked)
4
cloves
6
allspice, whole
2 c
all purpose flour
1 tsp
baking soda
1 tsp
cinnamon, ground
1/2 tsp
salt
1 Tbsp
pumpkin pie spices
1/2 tsp
cayenne pepper
1/4 c
sugar in the raw (roll unbaked cookies in this)

Step-By-Step

1In a large bowl beat butter, brown sugar & 1/2 c sugar in the raw until creamy.
2Add eggs, vanilla, spiced rum & maple syrup; blend well
3To a blender add 1/2 cups oats, whole cloves and whole allspice, chop until fine.
4In a small bowl combine oat mixture with flour, baking soda, cinnamon, salt, pumpkin pie spice.

Add to creamed mixture and blend well.
5Stir in remaining 2 1/2 cups oats.
6Chill dough 20 min.

Heat oven to 350 & grease cookie sheet.
7Shape dough into 1 inch balls and roll in reserved 1/4 c sugar in the raw. Place 2" apart on prepared cookie sheet. Flatten slightly.

Bake at 350 for 10-12 min or until golden brown.

Cool 1 minute on cookie sheet, remove to wire rack.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: For Kids
Hashtags: #oatmeal, #spice