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Spiced Oatmeal Cookies Recipe

Spiced Oatmeal Cookies Recipe

I'm the fourth generation of cooks in my family to bake these cookies. When my grandmother sent me a batch for my birthday one year, I asked her for the recipe. That's when I learned it was originally my great-grandmother's recipe. It's one that I will definitely make sure gets passed on! —Loretta Pakulski, Indian River, Michigan
TOTAL TIME: Prep: 10 min. Bake: 15 min./batch YIELD:24 servings


  • 1 cup shortening
  • 2 cups packed brown sugar
  • 2 eggs
  • 2 tablespoons milk
  • 2-1/2 cups all-purpose flour
  • 2 cups old-fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon


  • 1. In a bowl, cream shortening and brown sugar. Add eggs and milk; mix well. Combine flour, oats, baking soda, salt and cinnamon; add to the creamed mixture. Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-15 minutes or until done. Yield: 4 dozen.

Nutritional Facts

1 serving (2 each) equals 222 calories, 9 g fat (2 g saturated fat), 18 mg cholesterol, 164 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Spiced Oatmeal Cookies

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Reviewed Apr. 9, 2015

"These are great cookies. Super moist and soft. I will be making these again."

Reviewed May. 4, 2014

"Very good"

Reviewed Dec. 14, 2013

"These are the best. They are so great."

Reviewed Nov. 3, 2013

"Yummm added broken up left over heath bars form Halloween and some pecans-had three eggs to use up so did a batch and a half , all butter and used 4 Tbs of cream instead of milk and they flattened nicely-I also used a silpat instead of greasing the cookie sheet -definitely could play with this recipe and add more spices, nuts, choc or butterscotch chips, dried fruit etc. Definitely making this one again"

Reviewed Jul. 12, 2013

"I like to use cookie scoop amounts of dough and found these came out a little heavy and the texture was course. They seemed to lack either some liquid or more shortening as it seemed they could have flattened out a bit more in the oven."

Reviewed Feb. 12, 2013

"I used a Food Processor for the oats and made it a fine powder. I didn't have enough brown sugar so I made my own, using the food processor. 1 tablespoon Light Molasses to 1 cup white sugar. I rolled the dough into ping pong ball size. That way they get a little chewy. I am passing this one on to my friends at the gym. This made 60 cookies at 73 calories each. Great for breakfast."

Reviewed Oct. 8, 2012

"Very good cookie! I used 1/2 c margarine and 1/2 c butter for the shortening and used quick oats instead of old fashioned."

Reviewed Oct. 1, 2012

"This has now become one of my favorite recipes. Theses cookies came out so yummy my husband and I couldn't stop eating them. They were easy to make, however, I did add about a teaspoon of fresh grated nutmeg as I love the extra spice of cinnamon and nutmeg mixed."

Reviewed Sep. 17, 2012

"These are delicious! The only change I made was I added about 1/2 cup of pure maple syrup, because we like the cookies a little sweeter. This is going in my favorite recipies cookbook"

Reviewed Jun. 30, 2012

"Also substituted butter as I prefer it for baking"

Reviewed Jun. 30, 2012

"Growing up, I was never that excited about oatmeal cookies. After trying a delicious oatmeal cookie made by my husband's grandmother, I was inspired to try searching for an oatmeal cookie recipe that I would like. The dough was delicious and the cookies came out soft with just the right balance of flavor. I did let the dough sit overnight in the refridgerator."

Reviewed Jan. 16, 2012

"These were delicious and chewy, but they didn't flatten in the oven so I flattened them myself before baking. So addicting!"

Reviewed Nov. 28, 2010

"When I made these cookies I cut the dough in half and added rasins to one half and peanut butter and milk chocolate chips. Both turned out fantastic and really added flare to an already great recipe!"

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