The Foundation of Timeless Flavour and Texture

The first component of the traditional oatmeal cookie that makes it so successful is rolled oats. Oats offer a robust chewiness and a structural stability that flour alone cannot duplicate. Oats produce a foundation that is both substantial and flexible when mixed with common pantry ingredients like butter, sugar, and eggs. The strategic addition of warming spices—most especially cinnamon and nutmeg—takes this simple framework to “classic” level. These tastes bring aromatic complexity, which can make you feel warm and fuzzy like you would if you were at home or with your family. The finished cookie has a great texture contrast that bakers love: a soft, chewy centre that looks great with edges that are nice and crispy when they cool. This duality guarantees that each bite of the cookie stays interesting.

Accessibility and Customization in Baking

The inherent simplicity of this dish is among its main sources of longevity. It is a great option for beginning bakers or for people looking for a fast, satisfying project because it uses ingredients that are easy to get and doesn’t need much special equipment. Modern ideas of efficiency without compromising quality are well complemented by the simplicity with which this dessert may be made—often ready from oven to cooling rack in under thirty minutes. Moreover, the recipe offers an amazing level of personalizing. The baking duration helps one to exactly manage the texture. A shorter bake produces the ideal chewy inside; longer heat exposure draws out more moisture, which leads to a crisper snap. With this degree of user control, the recipe turns from a rigid guideline into a flexible baking tool. Beyond texture, the baker may customize the cookie for particular events or tastes by adding raisins for pockets of tangy sweetness, nuts for a layer of crunch, and chocolate chips for a classic, rich counterpoint.

Versatility Beyond the Individual Treat

The traditional oatmeal cookie has uses beyond being just one kind of dessert. It is quite appropriate for many serving situations because of its strong structure. They are a great, nutritious supplement to lunchboxes for families since they provide long-lasting energy as opposed to overly sweet options. They fit effortlessly into cookie platters during holiday seasons, their familiar scent enhancing more sophisticated, more complex seasonal treats. Furthermore, the flexibility of the recipe lets one make it in bar form. Turning the dough into a pan produces oatmeal bars, which is a form especially useful for events with big crowds or bake sales or other times when a lot needs to be made. Meal preparation also finds this bar style quite helpful since the bars keep well and provide portable, portion-controlled snacks all through the week. This natural adaptability explains why the recipe has remained relevant: it offers reliable, tasty results while satisfying a variety of practical requirements.

You can conveniently order Quaker Oatmeal from Amazon and have it delivered right to your home.

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Classic Quaker Oatmeal Cookies

Classic oatmeal cookies made with hearty Quaker Oats are a timeless homemade treat known for their soft, chewy centers and lightly crisp edges. Warm spices like cinnamon and nutmeg add comforting flavor, while simple pantry ingredients make the recipe easy for any baker to prepare. These cookies are highly customizable—add raisins, nuts, or chocolate chips to suit your taste. Perfect for snacks, lunchboxes, or dessert platters, oatmeal cookies remain a classic because they’re simple, versatile, and delicious every time.

Course Dessert

Cuisine American

Keyword Classic Quaker Oatmeal Cookies

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Servings 24

Calories 130kcal

Ingredients

• 1 ¼ cups margarine or butter softened
• 3/4 cup brown sugar
• 1/2  cup granulated sugar
• 1 egg
• 1 tbsp vanilla
• 1 ½ cups  all-purpose flour
• 1 tsp  baking soda
• 1 tsp  ground cinnamon
• 1/2 tsp  salt (optional)
• 1/4 tsp  ground nutmeg
• 3 cups quaker oats old fashioned ,uncooked

Instructions

• Heat oven to 375°F.
• In large bowl, beat margarine and sugars until creamy.
• Add egg and vanilla; beat well.
• Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well.
• Add oats; mix well.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie.
• Cool 1 minute on cookie sheets; remove to wire rack.Cool completely.Store tightly covered.

Notes

High Altitude Adjustment: Increase flour to 1-3/4 cups and bake as directed.

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These cookies are spicy and sweet, with an old-fashioned flavour that you can’t get enough off! Cinnamon gives a spicier flavour butter makes it soft in the middle while crisp around edges! Plus, they’re made from scratch using only natural ingredients. Easy to make and very tasty to eat.

Get Some Gluten Free Snacks : Discover delicious gluten-free snacks—organic seed crackers, strawberry granola bites, protein-packed granola cereals, baked pizza crackers, vegan snacks, and more…

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Gluten Free Cinnamon Oatmeal Cookies

Course Dessert

Cuisine American

Keyword Gluten Free Oatmeal Cookie Recipe

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Ingredients

• ½ cup unsalted butter at room temperature
• 1 cup light brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1¼ cups gluten free all-purpose flour
• ½ tsp ground cinnamon
• 2½ cups Gluten Free old-fashioned rolled oats

Instructions

• Preheat oven to 350°F/180°C/Gas 4.
• Line sheet pan with parchment paper.
• In a large bowl, beat butter, brown sugar and granulated sugar until creamy.
• Add eggs one at a time, mixing after each. Add vanilla and mix until well combined.
• In medium bowl, combine flour, cinnamon and oats. Add to butter mixture a little between each mix. Fold until combined.
• Drop by rounded tablespoons onto prepared pan, spacing about 2 inches apart.
• Bake until edges just begin to turn golden, about 9-11 minutes.
• Let cool on pan for 5 minutes, then transfer to wire rack to cool completely.

This spicy gluten free recipe brought to you by Laura

Buy Gluten Free Cookie Mix Shop Simple Gluten Free Mix favorites—Chocolate Chip Cookie, Gingerbread, Pumpkin Muffin mixes, and more

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The Importance of Binding Agents

Since gluten is absent, creating gluten-free oatmeal cookies requires a binding ingredient to get the right texture. The elasticity and cohesiveness in conventional cookie dough come from gluten proteins, which are found in wheat and other gluten-containing grains. Many turn to components like xanthan gum to replace this purpose; in gluten-free baking, it is an efficient binding agent. Added xanthan gum helps guarantee that the cookies maintain their form throughout baking and supplies the required elasticity and stickiness, therefore facilitating the creation of the dough.

Apart from xanthan gum, other binding agents that can be utilized to give structure and moisture include chia seeds and flaxseed meal. Every one of these choices helps to create the chewy texture that many cookie lovers yearn for. Hence, including an appropriate binding ingredient is crucial for a batch of gluten-free oatmeal cookies to turn out well.

Using Certified Gluten-Free Oats

In gluten-free baking, the type of oats you use makes a big difference. Although oats themselves are naturally gluten-free, their processing and storage techniques should be taken into account. Oats may be processed in factories that handle wheat and are frequently grown in fields that also grow gluten-containing grains. Cross-contamination can hence happen, causing traces of gluten in the oat products purchased by customers.

One should always choose oats marked as “Certified Gluten Free” to ensure the oatmeal cookies are fit for individuals avoiding gluten. These oats have been grown in specialized fields and processed in factories that give gluten-free methods top priority. For those who have celiac disease or gluten sensitivity, this certification offers peace of mind, as it enables them to relish oatmeal cookies free from concern regarding health repercussions. Using accredited gluten-free oats also guarantees that one is using premium ingredients, which could improve the cookies’ general flavor and texture.

Creating Classic Oatmeal Cookies

To make traditional gluten-free oatmeal cookies, you need to stick to a well-organized recipe. Gather the required components first; usually these consist of rolled oats, a gluten-free flour mix, sugar, butter, eggs, and, naturally, xanthan gum. Crucially, in a basin, combine dry ingredients including oats, flour, and xanthan gum. But using a stand mixer with a paddle attachment guarantees a homogeneous dough since these ingredients are well mixed rather than whisking.

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Classic Gluten Free Oatmeal Cookies

Making the cookie dough by hand is to alternate between mixing the dough and pressing down on the butter with the back of the spoon is the secret key on this recipe. Follow the instructions as written, whisking the dry ingredients as instructed. Divide the dough into 24 equal pieces, put them on the prepared baking sheets, about 2 inches apart. Bake it (Preheated oven to 350°F)

Ingredients

• 1+ 1/2 Cups All purpose gluten free flour (I used Better Batter) 210 g
• 1+ 1/4 tsp Xanthan gum omit if your blend already contains it
• 1 tsp Baking soda
• 1/2 tsp Kosher salt
• 1/2 Cup Granulated sugar 100 g
• 2 1/2 Cups Certified gluten free old fashioned rolled oats 250 g
• 1 Cup Packed light brown sugar 218 g
• 6 ounces Semi-sweet chocolate chips*
• 10 tbsp Unsalted butter, at room temperature 140 g
• 2 Large Eggs Room temperature, beaten
• 1 tsp Pure vanilla extract

Instructions

• Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper and set it aside.
• In a large bowl, place the flour, xanthan gum, baking soda and salt, and whisk to combine well.
• Add the granulated sugar and oats, and whisk again to combine.
• Add the brown sugar and mix, breaking up any lumps in. Add the butter, and mix with a large spoon, pressing down with the back of the spoon to moisten the other ingredients.
• Add the beaten eggs and vanilla, and mix until the dough comes together.
• Add the chocolate chips, and mix to distribute the chips evenly throughout and until the dough is completely integrated.
• Divide the dough into 24 equal pieces, each about the size of a golf ball, on the prepared baking sheets, about 2 inches apart. Press each piece of dough with the palm of your hand to flatten it into a disk of about 3/4-inch thick.
• Place the baking sheets in the freezer until firm, about 15 minutes.
• Once chilled, place the baking sheet in the center of the preheated oven, and bake for about 12 minutes, or until lightly golden brown all over (and a bit browner around the edges).
• Remove the baking sheet from the oven, and allow the cookies to cool on the baking sheet until firm (about 10 minutes). Transfer to a wire rack to cool completely.

Notes

The chocolate chips can be replaced by an equal amount (by weight) of raisins for a more traditional cookie

Once the dry ingredients have been combined, the wet ingredients—butter and sugar among them—should be creamed together in the stand mixer. This technique not only aerates the mixture but also produces light, chewy cookies. The two mixtures should be carefully combined after adding eggs and vanilla extract into the creamed mix to guarantee that the dough keeps its integrity.

Think about adding chocolate chips or nuts to improve the taste profile of the oatmeal cookies even more. Including orange zest might be a lovely surprise since it adds a zingy citrus flavour that can improve the traditional chocolate chip taste. Cookies prepared with these variations can appeal to a wide spectrum of palates, therefore becoming crowd-pleasers, particularly among children.

This great Recipe brought to you by Demeter

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If you’re looking for an easy way to make breakfast or have a low-calorie snack on the go, these healthy banana cookies are perfect choice. Each cookie contains only 60 kcal.

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Easy Bana Oatmeal Cookies

2 ingredients easy banana oatmeal cookies. Quick preperation and short baking time. Serves 16 cookies.

Course Dessert

Cuisine American

Keyword Banana Oatmeal Cookies

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 16

Calories 60kcal

Ingredients

• 2 Large Bananas
• 2 Cups Gluten Free Oats

Instructions

• Preheat oven to 350 degrees F.
• Place oats in blender or food processor and blend until oats become the consistency of flour; it’s okay if it’s not perfectly ground.
• In large bowl combined mashed banana with oats until smooth. Add in 1/2 cup of your favorite add in; I used dark chocolate chips and a teaspoon of vanilla extract.
• Spray baking sheet with nonstick spray. Drop dough by large tablespoons onto cookie sheet; flatten a bit with a rubber spatula.
• Bake for 9-12 minutes or until cookies are set. Remove from oven and cool on wire rack. Cookies will keep in a covered container for a few days, or they can be frozen and reheated. Makes about 16 cookies.

  If you like rich taste or texture desire you can add in some of the following:

vanilla extract, chocolate chips, peanut butter, butterscotch, dried cranberries, raisins, chopped nuts or coconut flakes

This easy recipe brought to you by Monique

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You can use coconut sugar instead of brown in this recipe, which is less processed and contains some potassium. You can get it at your grocery store; usually near the health food section but sometimes as well across from where all those other baking supplies are stocked too! For a perfect texture with just enough sweetness we recommend using two tablespoons cane sugary goodness per cup!

These spiced cookies are perfect for the holidays, with their warm flavors of cinnamon and nutmeg. Their texture is soft and fluffy in the middle, with crispier edges that have a lovely flavor.

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Spiced Oatmeal Cookies

Course Dessert

Cuisine American

Keyword Spiced Oatmeal Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 25 minutes minutes

Servings 24

Calories 113kcal

Ingredients

• 1/2 cup 1 stick/8 tablespoons unsalted butter, softened
• 1/2 cup packed coconut sugar
• 2 tablespoons sugar I used organic cane sugar
• 1 large egg
• 1 1/2 teaspoons Frontier Co-Op vanilla extract
• 1 teaspoon Frontier Co-op ground Ceylon cinnamon
• 1/2 teaspoon Frontier Co-op ground nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1 3/4 cup old-fashioned oats
• 1/3 cup oat flour
• 1/3 cup white whole wheat flour or regular whole wheat flour

Instructions

• Preheat the oven to 325°F. Line two cookie sheets with parchment paper, or lightly grease them.
• In a medium mixing bowl, combine the butter, coconut sugar and cane sugar. With a hand-held electric mixer or by hand, beat them together until they are fully incorporated and lighter in color.
• Add the egg and vanilla and beat well, until the mixture is light and fluffy. Add the cinnamon, nutmeg, baking soda, baking powder and salt, and blend until combined.
• Lastly, add the oats, oat flour and whole wheat flour. Blend on low speed until combined. Scrape the sides and bottom of the bowl with a spatula, and mix briefly to be sure it’s evenly blended.
• With a cookie dough scoop or two spoons, scoop about 1 tablespoon of dough at a time onto the prepared baking sheets, leaving at least 2 inches of space around each cookie.
• Bake the cookies for 12 to 13 minutes, until they’re a light golden brown with slightly darker edges. Their middles may still look a tiny bit shiny; that’s OK, they’ll continue to bake as they cool on the pan.
• Remove the cookies from the oven, place the pan on a cooling rack, and let the cookies cool completely on the pan before handling (these cookies are delicate when warm). Repeat with any remaining cookies.

Notes

Recipe created with reference to The Kitchn’s chewy oatmeal cookies and Serious Eats’ ultimate chocolate chip cookie guide.

*How to soften butter: I just microwaved mine in a bowl for 20 to 30 seconds. Or, let it soften on your stovetop while you preheat the oven until it’s soft and slightly melty.

**How to make your own oat flour: In a blender or food processor, blend up about 1/2 cup old-fashioned oats until you have a fine flour. You will have some extra flour left over (it stores well, so I always make extra for future baking projects).

***Flour alternatives: You can also use gluten-free all-purpose flour or regular all-purpose flour.

Make it gluten free: Use gluten-free all-purpose flour instead of whole wheat. Be sure to use certified gluten-free oats and oat flour (or make your own out of certified gluten-free oats).

Make it dairy free: Replace the softened butter with room temperature coconut oil.

If you want fold in up to 1 1/2 cups dried cranberries or chocolate chips or chopped nuts before scooping the dough at the end of mixing.

Recipe By Kathryn Taylor

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Vanilla, cinnamon and raisins give fruity and sharp taste to oatmeal cookies. Easy to make and delicious to eat.

In a mixing bowl combine the flour with cinnamon. In another bowl mix together sugar and butter until fluffy before adding egg+vanilla extract for sweetness as desired! Add liquid carefully while still mixed so you don’t miss any hidden goodness inside like oats or raisins (or both!). Once everything has been incorporated give it one final stir by hand then drop tablespoons fulls onto baking sheets – I found that smaller amount works better if looking only at first few servings but keep in mind larger quantity can be made ahead of time too

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Diabetic Raisin Oatmeal Cookies

Splenda is a sugar substitute in this tasty recipe. You mix everything and bake 12 minutes. Vanilla and cinnamon gives sharp taste. Fruity and sweet most of all guilt free for Diabetics.

Course Dessert

Cuisine American

Keyword Diabetic Raisin Oatmeal Cookies

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Cooling Down 10 minutes minutes

Total Time 32 minutes minutes

Calories 95kcal

Equipment

• Oven
• Oven Tray
• Baking Paper
• Cup
• Tablespoon
• Teaspoon

Ingredients

• 1 Cup Self Rising Flour
• ½ Cup Butter
• 2 tbsp Splenda granular (white)
• 2 tbsp Milk
• 1+½ Cups Quick Oats
• 1 Large Egg
• ¼ tsp Cinnamon
• ¾ Cup Splenda (brown sugar blend
• ½ tsp Vanilla
• ½ Cup Dark Raisin

Instructions

• Preheat the oven to 325 degrees.
• Mix the flour with the cinnamon.
• Cream the butter and both the sugars until fluffy.
• Add the egg, milk, and vanilla. Gradually add the flour mixture.
• Stir in oats and raisins
• Drop by teaspoonfuls if small cookies are desired, tablespoons if larger cookies are desired onto parchment paper (this stuff is reusable – one sheet will do the whole batch).

Recipe from Kathleen Stanley-Diabetes Educator-Quick & Easy Diabetic Recipes for One- Diabetes Self-Management

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No-Bake Chocolate Oatmeal Cookies

No oven needed for these cookies . Place the butter, cocoa powder, sugar, and milk in a saucepan and brought to a boil for 1 and half minutes. Remove the mixture from the heat immediately and stir in the remaining ingredients. Shape your cookies place them in the fridge.

Course Dessert

Cuisine American

Keyword No-Bake Chocolate Oatmeal Cookies

Prep Time 10 minutes minutes

Cooling 10 minutes minutes

Total Time 20 minutes minutes

Servings 24

Ingredients

• 1/2 Cup Butter cut into 1-tablespoon pieces so it melts faster
• 1/2 Cup Unsweetened cocoa powder
• 2 Cups Sugar
• 1/2 Cup Milk
• 3 Cups Quick-cooking oats
• 1/2 Cup Creamy peanut butter
• 1 1/2 tsp Vanilla extract

Instructions

• In a large saucepan, combine the butter, cocoa powder, sugar, and milk,
• Stir well and bring to a boil over medium heat. Boil for 90 seconds, stirring occasionally.
• Remove from the heat and stir in the oats, peanut butter, and vanilla.
• Drop by heaping table spoonfuls onto baking sheets lined with wax paper or parchment paper. Let cool to set.

Recipe By Christin  Marling

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First mix the wet and dry ingredients together in a bowl, you’ll mix in some old-fashioned rolled oats and chocolate chips. Important tip is chilling your cookie dough for at least 30 minutes so the cookies don’t spread too much in the oven. Bake about 12 minutes, let them to cool down on the baking sheet for a few minutes before removing them. Super simple and super tasty.

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Soft and Chewy Oatmeal Chocolate Chip Cookies

Mix the wet and dry ingredients together in a bowl, add in some old-fashioned rolled oats and chocolate chips. Bake about 12 minutes. Before removing them let them to cool down on the baking sheet for a few minutes.

Course Dessert

Cuisine American

Keyword chocolate chip oatmeal cookies

Servings 24

Ingredients

• 1 Cup All-purpose flour (spooned & leveled) 125 grams
• ½ tsp Ground Cinnamon
• ½ tsp Baking Soda
• ¼ tsp Salt
• ½ Cup Unsalted butter 115 grams, softened to room temperature
• ½ Cup 100 grams brown sugar
• ¼ Cup 50 grams granulated sugar
• 1 Large Egg room temperature
• 1 tsp Vanilla extract
• 1+½ Cups Old-fashioned rolled oats 150 grams
• 1 Cup Semisweet chocolate chips 190 grams

Instructions

• Preheat oven to 350°F. Line two large baking sheets with baking trays and set aside.
• In a medium-sized mixing bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
• In a separate large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for about 1-2 minutes or until well combined. Mix in the egg and vanilla extract, stopping to scrape down the sides of the bowl as needed. Slowly add the dry ingredients to the wet ingredients and mix on low speed until just combined. Mix in the oats, then the chocolate chips until just combined. Cover tightly and refrigerate for at least 30 minutes.
• Using a 1.5-2 tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, making sure to leave a little room between each one. Bake in separate batches (keep the other batch of cookie dough in the refrigerator while the first batch bakes) at 350°F for 10-13 minutes or until the tops of the cookies are set.
• Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

1. Prep time includes 30 minutes of chilling time in the refrigerator.
2. Cookies will keep well in an airtight container on the counter for up to one week.
3. To freeze the cookies: You may freeze the cookie dough for up to three months. Bake frozen balls of cookie dough for an additional 1-2 minutes. You may also freeze baked cookies for up to 3 months, thaw to room temperature before serving.

This delicious recipe created by Danielle If you have a super simple recipe please contact us we can publish it for you.

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Spicy Raisin Oatmeal Cookies

In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto non-greased cookie sheets.

Course Dessert

Cuisine American

Keyword Spicy Rasin Oatmeal Cookie Recipe

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 36

Ingredients

• 1/2 cup butter softened
• 1/2 cup butter flavored shortening
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1 cup raisins

Instructions

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don’t last long!

Grind the cinnamon and cloves (especially the cloves) FRESH just before you mix them in You can smell the cookies from the distance, It feels like Christmas in Town,

Recipe by Beth Sigworth

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