Fireside Oatmeal Cookies

Joan Penney


The undernote of cayenne pepper has a great finish!


★★★★★ 1 vote

4 doz
30 Min
10 Min


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

How to Make Fireside Oatmeal Cookies


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

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

    Heat oven to 350 & grease cookie sheet.
  7. Shape 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.

Printable Recipe Card

About Fireside Oatmeal Cookies

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

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