Oatmeal Spice Cookies


Makes 60 cookies

Preparation Tim: 25 minutes plus at least 4 hours to chill

Baking Time: 12 minutes per batch


Icebox (or refrigerator) cookies, where you mix the dough and chill it, then slice and bake from the log of chilled dough at any time.


2 sticks butter (softened)

1 cup granulated sugar

1 cup packed light or brown sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon grated nutmeg

1/8 teaspoon ground cloves

1 1/2 cups all-purpose flour

3 cups uncooked old-fashioned quick cooking oats

1 cup (4 ounces) walnuts, chopped


1. In a large (mixer) bowl, beat the butter and both sugars with an electric mixer until light and fluffy. Beat in the eggs, vanilla, baking soda, salt, cinnamon, nutmeg, and cloves until well blended. Stir in the flour, then the oats and nuts.


2. Shape the dough into two 8-inch-long rolls. Cover tightly with plastic wrap and chill until firm, about 4 hours; or place in the freezer for 2 hours and let stand for 20 minutes at room temperature before slicing. 


The dough can be made up to this point and refrigerated up to 3 days or wrapped in foil and frozen up to 3 months. If frozen, remove to the refrigerator for 2 hours before baking.


3. Heat the oven to 350 degrees F. Lightly grease 1 or more cookie sheets.


4. With a sharp, thin knife, using a sawing motion, slice the dough into 1/4 inch thick rounds. Place the slices 1 inch apart onto the prepared cookie sheets.


5. Bake until lightly browned, 10 to 12 minutes. Cool the cookies on the sheet on a wire rack for 5 minutes, then remove to the rack to cool completely. The cookies can be kept in an airtight container or plastic bag at cool room temperature up to 3 days or frozen up to 1 month.



You can replace a cup of oats with chocolate chips.



Remove them from the oven at the first sign of being done.




Contact Tim Kemp by email.