Recipe by Kittencal@recipezazz
The pepper is optional but good to add in, it compliments the other spices! Plan ahead the dough needs to chill for a minimum of 2 hours before baking or up to 24 hours, the dough may also be frozen if desired.
Top Review by PaulaG
These are delicious cookies. I only used 1/2 cup butter leaving off the additional 2 tablespoons. For the spices, I used my recipe #145505 and pecans for the nuts. I placed the dough in the freezer for 1 hour prior to shaping and used my cookie scoop. The yield was right on target. These are a nice soft cookie when hot and crisp with a chewy center when cold.
- 354.88 ml flour
- 12.32 ml cinnamon
- 4.92 ml baking soda
- 2.46 ml salt
- 7.39 ml allspice
- 7.39 ml nutmeg
- 2.46 ml clove
- 1.23 ml black pepper (you can add in up to 1/2 teaspoon for more of a kick!) (optional)
- 473.18 ml brown sugar, packed
- 118.29 ml butter, softened
- 29.58 ml butter, softened
- 9.85-14.78 ml maple extract
- 2 large eggs
- 236.59 ml oats
- 354.88 ml chopped walnuts (optional) or 354.88 ml pecans (optional)
Directions See How It's Made
- Set oven to 350°F.
- Lightly grease baking sheet/s.
- In a bowl combine the flour with next 7 ingredients.
- In another bow beat together 1/2 cup plus 2 tablespoons butter with brown sugar and vanilla until light and fluffy.
- Add in eggs; beat until combined.
- Add in the flour mixture and the oats; mix until just combined.
- Mix in chopped nuts (if using).
- Chill the dough for a minimum of 2 hours or up to 24 hours.
- Drop by tablespoonfuls onto baking/cookie sheet (leave enough room between each cookie as these will spread while baking).
- Bake for about 10 minutes or until crisp.
- Cool in pan for 3 minutes then remove with a spatula to wire racks to cool.