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Oatmeal Cookies

Yields: 18 cookies
Make this recipe how many times?
Savory Spice Shop Ingredients
Vanilla Extract Pure Madagascar -2floz $4.75
Baking Spice 1 oz bag $2.95

Ingredients:

  • 1½ sticks unsalted butter
  • 1/2 cup dark brown sugar
  • 1/2 cup sugar
  • 1 egg plus 1 egg yolk
  • 1 tsp. pure Madagascar vanilla extract
  • 1 Tbsp. honey
  • 1/4 tsp. salt
  • 1 1/3 cups flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 2 cups quick oats
  • 2 tsp. Baking Spice

Directions:

Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside. Combine flour, salt, oats, baking soda, baking powder and Baking Spice and set aside. In a separate bowl, cream butter and sugars. Add vanilla, honey and eggs and mix well. Add flour mixture a little at a time until incorporated. Use a medium-sized ice cream scoop to make 18 cookies, 9 per baking sheet. Bake for 13 to 15 min. until golden brown, rotating halfway through baking. Cool on a wire rack.

Yields:

18 cookies

Thanks to:

Camille DeCaro, Savory Spice Shop customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Oatmeal Cookies

“Every product that I have ordered has always been fresh and yields superior results whether I am cooking or baking. Thanks again and keep up the good work.”

-Penny H. of Gilbert, AZ

Oatmeal Cookies


Yields: 18 cookies

Ingredients:

  • 1½ sticks unsalted butter
  • 1/2 cup dark brown sugar
  • 1/2 cup sugar
  • 1 egg plus 1 egg yolk
  • 1 tsp. pure Madagascar vanilla extract
  • 1 Tbsp. honey
  • 1/4 tsp. salt
  • 1 1/3 cups flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 2 cups quick oats
  • 2 tsp. Baking Spice

Directions:

Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside. Combine flour, salt, oats, baking soda, baking powder and Baking Spice and set aside. In a separate bowl, cream butter and sugars. Add vanilla, honey and eggs and mix well. Add flour mixture a little at a time until incorporated. Use a medium-sized ice cream scoop to make 18 cookies, 9 per baking sheet. Bake for 13 to 15 min. until golden brown, rotating halfway through baking. Cool on a wire rack.

Yields:

18 cookies

Thanks to:

Camille DeCaro, Savory Spice Shop customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.