Pumpkin Spice Oatmeal Cookies
Equipment
- Parchment Paper
- Baking Stone
- KitchenAid Mixer paddle attachment
- Spatula
Ingredients
- 2 tsp Pumpkin Pie Spice
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 1/2 cups Flour
- 1 1/2 cup Brown Sugar
- 1 tsp Vanilla
- 1 cup Butter softened
- 2 Eggs
- 3 1/4 cup Old Fashioned Oats
Instructions
- In a medium bowl, whisk together 2 tsp Pumpkin Pie Spice, 1 tsp Salt, 1 tsp Baking Soda, and 1 1/2 cups Flour. Set aside.
- In the bowl of a KitchenAid mixer with the paddle attachment, cream together the 1 cup Softened Butter and 1 1/2 cup Brown Sugar until combined, around 1-2 minutes.
- To the butter mixture, add the 2 Eggs and 1 tsp Vanilla Extract, then mix to combine on Low.
- Add half of the dry ingredients to the bowl with the butter mixture, then mix until just combined.
- Add the remaining half of the flour mixture and then mix well until combined.
- Finally, add the 3 1/2 cups Old Fashioned Oats and mix well to combine on Low.
- Place parchment paper sheets onto the baking stones.
- Using a large ice cream scoop, scoop out 2 Tablespoons of the cookie dough mixture and place them onto the parchment paper lined baking stones.
- Cover the dough and then chill the dough for 1 hour.
- Preheat the oven to 350 degrees Fahrenheit.
- Uncover the cookies, then bake the Pumpkin Spice Oatmeal Cookies for 10-12 minutes.
- Remove the baked cookies from the oven, then rest on the baking stone for 10 minutes.
- Remove the cooled cookies from the baking stone and transfer them to a cooling rack to cool completely.
Notes
Let the 1 cup butter rest to room temperature for at least 20 minutes before starting.
Store in a bag for 4 days or an airtight container for up to 2 months.