Recipes and Cooking Oatmeal-Spice Cookies 4.3 (11) 1 Review Make this easy oatmeal cookie recipe your own by mixing up the stir-ins. Here's how to make oatmeal cookies just like our Test Kitchen: add 1/3 cup dried cherries, 1/3 cup peanut butter baking pieces, and 1/3 cup semisweet chocolate pieces. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 2, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 8 mins Total Time: 38 mins Servings: 72 Jump to Nutrition Facts Ingredients 1 cup butter 1 cup packed brown sugar ½ cup granulated sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon, pumpkin pie spice, or apple pie spice ½ teaspoon salt 2 eggs 1 teaspoon vanilla 1 ½ cup all-purpose flour 3 cup regular or quick-cooking rolled oats 1 cup desired stir-in, such as raisins, semisweet or milk chocolate pieces, mixed dried fruit bits, dried tart red cherries, white baking pieces, butterscotch-flavor baking pieces, peanut butter-flavor baking pieces, or flaked coconut (optional) Directions Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, cinnamon, and salt. Beat until combined, scraping sides of bowl. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the oats. If using, add desired stir-in. Drop dough by rounded teaspoons or tablespoons, or by a 1/4-cup measure or cookie scoop, 2 to 3 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes for rounded teaspoons or tablespoons or 12 to 14 minutes for 1/4-cup or cookie-scoop portions or until lightly browned and centers appear set. Cool on cookie sheets for 2 minutes. Remove and cool completely on wire racks. Makes 72 teaspoon-size, 36 tablespoon-size, 24 cookie scoop-size, or 18 1/4-cup-size cookies. Rate it Print Nutrition Facts (per serving) 77 Calories 3g Fat 11g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 72 Calories 77 % Daily Value * Total Fat 3g 4% Saturated Fat 2g 10% Cholesterol 13mg 4% Sodium 55mg 2% Total Carbohydrate 11g 4% Total Sugars 5g Protein 2g Calcium 10.1mg 1% Iron 0.5mg 3% Potassium 38mg 1% Folate, total 8.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.