The Pioneer Woman Tasty Kitchen
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Oatmeal cookies loaded with cinnamon and nutmeg with a hint of ginger and cloves and stuffed with creamy, rich white chocolate!

Ingredients

  • ¾ cups All-purpose Flour
  • 1-½ cup Regular Oats
  • ½ teaspoons Baking Soda
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • ¼ teaspoons Ginger
  • ⅛ teaspoons Cloves
  • ¼ teaspoons Salt
  • ½ cups Brown Sugar
  • ¼ cups Sugar
  • ¼ cups Butter, Softened
  • 1-½ Tablespoon Honey
  • 1  Egg
  • 1 teaspoon Vanilla Extract
  • ⅓ cups White Chocolate Chips

Preparation

1. Preheat oven to 350ºF. Line cookie sheets with parchment paper or baking mats.
2. In a large bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
3. In the bowl of a stand mixer, cream together sugars and butter. Add in honey, egg, and vanilla extract. Beat until creamy.
4. Slowly add in dry ingredients and beat until just combined. You may need to finish stirring by hand using a wooden spoon. Stir in white chocolate chips.
5. Drop dough by heaping tablespoonfuls onto prepared cookie sheets.
6. Bake for 10 minutes or until just starting to turn golden brown.
7. Allow cookies to cool for 2 minutes on cookie sheets before removing to a wire rack to cool completely. Store in an airtight container.

This recipe is adapted from Cooking Light.

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Profile photo of Lynn

Lynn on 1.29.2013

These are great, the white chocolate chips make them sweet, but not too sweet and the spice mixture is fabulous.

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