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Oatmeal Spice Cookies
By Marian Burros
Y I E L D 20 large cookies
TIME 2 hours 30 minutes
INGREDIENTS
1 ½ cups sifted flour
2 teaspoons cinnamon
2 teaspoons allspice
1 ½ teaspoons cloves
1 ½ teaspoons ginger
⅛ teaspoon salt
½ teaspoon finely ground black
pepper
½ teaspoon baking soda
8 ounces unsalted butter
1 teaspoon vanilla
1 cup granulated sugar
1 cup light brown sugar, firmly
packed
2 eggs
3 cups quick-cooking rolled oats
From Harriot Kimmel
PREPARATION
Step 1
Sift flour with spices, salt and baking soda. Set aside.
Step 2
In large bowl of electric mixer, cream butter. Add vanilla and both
sugars, and beat well. Add eggs and beat to mix.
Step 3
On low speed, beat in sifted dry ingredients.
Step 4
Stir in oats with spoon.
Step 5
Line two cookie sheets with aluminum foil, shiny side down. Measure
out 1/4 cup of batter for each cookie and place 5 to 6 cookies on each
sheet.
Step 6
Bake at 375 degrees for 12 to 15 minutes on racks that have been
placed on the second and third rungs in the oven. Reverse sheets once
during baking. The cookies should still be quite soft when they are
done. Cool on rack before removing from sheet.
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