Spiced Oatmeal Cookies

1 basket. 3 recipes. 6 dozen cookies. I am one satisfied woman! Ever since July, when I was living on ice and IV fluid, waiting for surgery, and chatting with my nurses, I have been determined to say thank you. The staff on the floor I visited 3 times this spring were exceptional. They remembered me and did the best they could to keep me happy, every time. So they deserved a big ole' basket of cookies. I was worried that there would be no one there I recognized, when I dropped them off... because how awkward would that be? "Hi, I'm a dork who is bringing you cookies..." Luckily one of my favorite nurses was there. And he remembered me!! Mission Complete.

I was going to go all fancy with this idea, but Stephen, in his infinite cookie wisdom, convinced me to keep it simple, and stick to the classics. So I baked Sugar Cookies, Chocolate Chip Cookies, and Oatmeal Cookies. But I couldn't be too simple, that just wouldn't be me. So I took some oatmeal inspiration from childhood. Remember those packets of instant flavored oatmeal? My favorite flavor was always Raisins and Spice. But I hated raisins!! (Still do.) I would pick around them. It was worth it, because that flavor had the best spices! I determined I would recreate spiced oatmeal in cookie form. No raisins.

Spiced Oatmeal Cookies (makes about 2 1/2 dozen)

Printable Recipe

1 1/2 cups  flour

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp nutmeg

1/2 tsp ginger

2 sticks butter (1/2 pound), softened but still firm

1 cup brown sugar

1 cup granulated sugar

2 eggs

1 tsp vanilla

3 cups rolled oats

1 cup cinnamon chips

Preheat oven to 350 degrees. Grease or line a cookie sheet (or two). 

Whisk flour, salt, baking powder and spices together. Set aside. (I love pictures of spices!)

Beat butter until creamy. Add sugars and beat until fluffy. Beat in vanilla and eggs.

Stir in the flour mixture, then add oats and chips. Stir till combined. 

Form dough into balls, and bake until the edges of the cookies turn golden brown, about 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom, if baking two sheets at once) Cool on a wire rack.

Oooohhh, the smell while these were baking!! It was like back-to-school breakfasts, Fall, and Christmas all rolled into one... These are now one of my top 3 favorite cookies. Seriously.

I'm so glad I added ginger!! I was worried it would be too much. It wasn't. It was essential. Not adding it would have been spineless!

Do you have cinnamon chips where you live?? If not, I would be willing to send you some, just so you can make these. But you might want to check first :)

Careful not to overbake them; if you don't they will be warm and crisp and chewy, all at the same time!!

Who needs raisins? We have spices. And cinnamon chips. We're good.

Shared at This and That for Foodie Friends Friday!