Oatmeal cookies are delicious to begin with, but add cinnamon, nutmeg, clove, ginger and cranberries and you’ve really got yourself a winner. These Spiced Oatmeal Cookies are super easy to make, and are packing a ton of flavour. Perfect for the holiday season, they’re a fine addition on any occasion.

We decided to make these cookies extra festive by adding dried cranberries. We think they’re the perfect touch and blend so nicely with all of the spices. That being said if this isn’t your thing not to worry! If you’re a fan of the traditional raisin route go for it. Or if you want to get even wilder, why not try adding chocolate chips or chopped nuts?

We will definitely be making these to serve at Christmas this year and hope these can add to your Holiday celebration. Wishing you and your families Happy Holidays and a Happy New Year!

Making a big dessert platter? Add some of our Peanut Butter Brownies and Cookie n’ Cream Dream Bars to the menu!

Spiced Oatmeal Cookies

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 24 cookies

Ingredients

3/4 cup Vegan Butter or Vegan Margarine
1/4 cup White Sugar
3/4 cup Light Brown Sugar Tightly packed
2 tsp Vanilla
1/2 cup Almond Milk
1 cup All-purpose Flour
1/2 tsp Baking Soda
1 tsp Cinnamon
1/4 tsp Ground Ginger
1/4 tsp Ground Cloves
1/4 tsp Nutmeg
3 cups Quick Oats
1 cup Dried Cranberries

Instructions

Preheat oven to 350 F.
In the bowl add the butter, white sugar and brown sugar and cream together using a stand-mixer or a hand-held mixer.
Once the butter and sugar becomes fluffy, add in the vanilla and milk, mixing on medium speed for 2-3 minutes until fully incorporated. The ingredients will start to separate and this is normal.
Slowly add in the flour, baking soda, cinnamon, ginger, clove and nutmeg, mixing until everything is completely incorporated.
Gently stir in the oats and cranberries on low speed, or with a wooden spoon. Gently mix until all of the ingredients have formed into a dough.
Scoop 2 tablespoons of dough and place onto a lined cookie sheet. Place each blob of cookie dough 2 inches apart, as the cookies will spread a lot while baking.
Cook for 10 to 15 minutes until the cookies are slightly golden brown around the edges and the centre looks set.
Repeat until all of the dough has been used. The dough will store in the fridge for up to 1-week.
Serve and enjoy!