Kicked Up Oatmeal Cookies

Kicked Up Oatmeal Cookies

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Sandy Young


I usually don't even look at a recipe posted by Emeril Lagasse because almost every recipe of his has garlic in it. Frank is garlic intolerant, so I stay away from garlic completely. I was so happy to find that he doesn't put garlic in cookies! These oatmeal cookies truly do have a "kick" to them, and they're delicious!


★★★★★ 1 vote

25 Min
10 Min


  • 1 c
  • 2 stick
    unsalted butter, softened
  • 2 c
    brown sugar, light
  • 1 tsp
    pure vanilla extract
  • 2
    large eggs
  • 1 1/2 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1/2 tsp
    cinnamon, ground
  • pinch
    grated nutmeg
  • 1/4 c
  • 2 c
    quick-cooking oats (not instant or old-fashioned)
  • 3/4 c
    chopped toasted pecans
  • 3/4 c
    white chocolate chips

How to Make Kicked Up Oatmeal Cookies


  1. Preheat the oven to 350 degrees F. Lightly grease 2 large baking sheets and set aside.
  2. Place the raisins in a medium bowl and cover with boiling water. Let sit until plump and moist, 15 to 20 minutes. Drain well.
  3. In a large bowl, with an electric mixer cream the butter and sugar until fluffy. Add the vanilla extract and eggs, and beat to combine.
  4. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir into the butter mixture, and add buttermilk, stirring to mix. Fold in oatmeal, raisins, nuts, and chips, blending well.
  5. Drop the dough onto the baking sheets by rounded tablespoons, spacing them 2 inches apart. Bake for 10 - 12 minutes.
  6. Let cool on the sheets for 5 minutes, then transfer to wire racks to cool.
  7. Thanks to Emeril for one really good cookie! We like our food spicy here in New Mexico, and these cookies fit right in.

Printable Recipe Card

About Kicked Up Oatmeal Cookies

Course/Dish: Cookies

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