| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Cook: | 1 hr |
| Yield: | about 20 cookies |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Cook: | 1 hr |
| Yield: | about 20 cookies |
Ingredients
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground mace
- 3/4 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract, at room temperature
- 2 3/4 cups rolled oats
- 3/4 cup raisins
- 3/4 cup chopped pecans
Instructions
- Position the racks in the top and lower third of the oven and preheat to 350 degrees F.
- In a large bowl, whisk together the flour, baking soda, salt, allspice, cinnamon, and mace.
- In another large bowl, combine the butter and sugar and, with a hand-held electric mixer, mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
- Add the brown sugar and mix until incorporated. Add the eggs to the butter mixture, one at time, waiting for the first one to be fully incorporated before adding the last. Mix in the vanilla.
- Reduce the mixer’s speed to low. Add the flour mixture, little by little, until a smooth dough is formed (scrape the bowl down occasionally). Turn off the machine, stir in the oats, raisins, and pecans with a rubber spatula.
- Line 2 baking sheets with parchment paper. Using a spoon, drop heaping tablespoons of the dough onto the sheets, spaced about 2 inches apart.
- Bake the cookies in batches, turning the pans once, until golden brown, but still soft and spongy, about 15 minutes per batch. Let the cookies cool slightly on the baking sheets, and then transfer to racks to cool completely. Store in a sealed container.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 228 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugar | 17 g |
| Protein | 3 g |
| Cholesterol | 37 mg |
| Sodium | 117 mg |
| Serving Size | 1 of 20 servings |
| Calories | 228 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugar | 17 g |
| Protein | 3 g |
| Cholesterol | 37 mg |
| Sodium | 117 mg |
Reviews
Amazing
How much is 3/4 butter?
My daughter and I just make the Oatmeal cookies very tasty.! I substitute the mace for nutmeg and the raisins for dried cranberries infused in pomegranate juice and no nuts. I give this recipe two thumbs up with a cup of milk!!
amazing and crispy …left out mace, allspice and raisins
I just finished baking a batch of these cookies to take to my son’s school and they are looking amazing!! I formed the dough into little balls as I placed them on the cookie sheets. They came out soft and round rather than flat and crispy. They are so yummy!! lol! I added chocolate chips (for the kids) instead of raisins and I used 2 1/2 cups of oats. I also used nutmeg as a substitute for mace. I will be making these again for sure!
Enjoy!
The cookies came out wonderful! I added raisins soaked in rum(24 hours). You do need to adjust your baking time for your oven. Mine only took 9 mins.
A good basic recipe!
A good basic recipe!
The cookies came out wonderfully, despite the fact that I used quick oats rather than rolled oats and crains rather than raisins (it was all that I had in my pantry, and I have no mase. The cookies were soft and wonderful, and my husband LOVES them! Thank you for sharing such a great cookie recipe! I plan to make them with rolled oats and raisins next time.
I tried this recipe and it was very good. I used the irish style steel cut oats, substituted cranberries for raisins, added chocolate chips and substitued walniuts for pecans. It was very good, but even when i halved the recipe it made 17 cookies so i’m sure the full recipe makes almost 30 if you use one tablespoon of batter per cookie!
i’ve never baked homemade oatmeal cookies this way. i followed the instrustions the best i could & believe it or not they were a success. thank you food network kitchen. i enjoy your show.
i have been bakeing cookies for over 6 yrs, and i followed directions as is,,but the cookies came out thin cripsy and not a true cookie,,,maybe could stick it in a baggy hit with a hammer a few times and add it to cereal,but as for a cookie,,,the fluffy softness is not there,,,i just had to tweak it to make it eitible enough to take and look like a cookie,,,,this isnt work of “old fashson” i should used the the recipe off the oatmeal box..this recipe is not goin in my recipe book,,:(