Honey Spice Oatmeal Cookies

YIELD: Makes 6 dozen


2 3/4 cups


all-purpose flour

1 T


ground ginger

2 tsp.


ground cinnamon

1 tsp.


baking soda

1/2 tsp.



1/4 tsp.


ground cloves

1/4 tsp.



1 1/2 cups


oats (quick-cooking or old fashioned)



1/2lb. (2 sticks)




softened (no substitutions)

3/4 cup



1 large




In large bowl, combine flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg; mix well.

Add oats; mix well.

To prepare cookies:

In a large bowl, beat butter and honey with electric mixer until creamy. Add egg; beat well.

Add half of cookie mix; beat well. Add remaining cookie mix; beat well.

Divide dough into thirds; place each on a piece of plastic wrap and flatten to 1/2-inch thickness. Wrap tightly; chill at least 4 hours.

Heat oven to 350°F.

Remove one portion of dough from refrigerator.

Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to 1/8-inch thickness with bottom of glass dipped in granulated sugar. Repeat with remaining dough.

Bake 5 to 7 minutes, just until centers are set. (Cookies will feel soft. Do not overbake.)

Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.



Decorated Cookies:

Decorate cooled cookies with melted dark or white chocolate, ready-to-spread frosting, decorator frosting in tubes, assorted small candies or candy sprinkles.

Thumbprint Cookies:

Use thumb to make a deep indentation in center of each cookie dough ball.

Bake 6 to 8 minutes or until very light golden brown.

Remove cookies from oven; press small dark or white chocolate candy into indentation or fill with 1/2 teaspoon preserves.

Cool and store as directed.