It’s the last one. I swear.
But I had to get it in. Had too.
I love this cookie, because it’s oatmeal and it uses one of my favorite spices, Chinese-five spice. This Chinese-Five Spice Oatmeal Cookie tasted exactly like I wanted it to. The spice flavor mixed together with the oatmeal pushes this one over the top.
I don’t like raisins so this is the perfect chewy cookie with a twist on the background flavor. I even drizzled a bit of icing over the cookies in the end for presentation.
Maybe you have some Chinese-five spice leftover from making this recipe. This would be a great way to help use it up.
I will definitely make these again.
Here’s what you will need: Butter, granulated sugar, light brown sugar, eggs, pure vanilla extract, all-purpose flour, baking powder, Chinese-five spice, ground cinnamon, table salt, quick-cooking rolled oats, and almonds.
Toast almonds in a baking pan and bake in a 350 degree oven, shaking often, until golden under skins, about 15 minutes. When cool, whirl in a food processor until coarsely ground.
In a medium bowl, sift together 1-1/2 cups all-purpose flour, 1 teaspoon baking powder, 1-1/2 teaspoons Chinese-five spice powder, 1 teaspoon ground cinnamon and 1/2 teaspoon salt. Set aside.
In another bowl beat 1 cup butter, 1 cup granulated sugar and 1 cup brown sugar together at medium speed until well blended. Beat in 2 eggs and 2 teaspoons vanilla until smooth, scraping down sides of bowl as needed. Add flour mixture a 1/2 cup at a time until well incorporated.
Stir in almonds and 2 cups quick-cooking rolled oats.
Drop dough in 1-1/2 Tablespoon portions, 1-1/2 inches apart, onto buttered baking sheets. Bake cookies in a 350 degree oven until golden, about 12-15 minutes. Transfer to a rack to cool completely.
Package them up and give to your friends.
But keep a few for yourself as well.
Chinese-Five Spice Oatmeal Cookies
Adapted from Sunset
1 cup butter, softened at room temperature
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1-1/2 teaspoons Chinese-five spice
1 teaspoon ground cinnamon
1/2 teaspoon table salt
2 cups quick-cooking rolled oats
1 cup coarsely ground toasted almonds
Toast almonds in a baking pan and bake in a 350 degree oven, shaking often, until golden under skins, about 15 minutes. When cool, whirl in a food processor until coarsely ground.
In a medium bowl, sift together all-purpose flour, baking powder, Chinese-five spice powder, cinnamon and salt. Set aside.
In another bowl beat butter, sugar and brown sugar together at medium speed until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed. Add flour mixture a 1/2 cup at a time until well incorporated.
Stir in almonds and quick-cooking rolled oats.
Drop dough in 1-1/2 Tablespoon portions, 1-1/2 inches apart, onto buttered baking sheets. Bake cookies in a 350 degree oven until golden, about 12-15 minutes. Transfer to a rack to cool completely.
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