Spicy oatmeal cookies with the tangy zip of buttermilk.

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
5 mins
total:
30 mins
Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg. Combine the flour, baking soda, nutmeg, cinnamon and allspice; stir into the sugar mixture alternately with the buttermilk. Mix in the oats, walnuts and raisins. Drop by rounded spoonfuls onto the prepared cookie sheet.

  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

145 calories; protein 2.6g; carbohydrates 20.9g; fat 6.2g; cholesterol 18.2mg; sodium 92.7mg. Full Nutrition
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Reviews (17)

Most helpful positive review

Rating: 4 stars
10/01/2006
I think if you would add an additional 1/2 cup to cup of oatmeal, it would be better, more like a chewy oatmeal cookie with lots 'o' oats! Great recipe, great flavor, I just thought it needed more oatmeal and it would be fabulous!!! Read More
(21)

Most helpful critical review

Rating: 3 stars
12/30/2003
Good cookie but too cake-like for my liking...great flavor though and buttermilk is a nice touch! Read More
(17)
18 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
10/01/2006
I think if you would add an additional 1/2 cup to cup of oatmeal, it would be better, more like a chewy oatmeal cookie with lots 'o' oats! Great recipe, great flavor, I just thought it needed more oatmeal and it would be fabulous!!! Read More
(21)
Rating: 3 stars
12/30/2003
Good cookie but too cake-like for my liking...great flavor though and buttermilk is a nice touch! Read More
(17)
Rating: 2 stars
12/30/2003
They were too moist. They did not keep at all. Read More
(12)
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Rating: 4 stars
08/23/2004
A very good oatmeal raisin cookie recipe. The cookies are moist -- you can leave them in the oven a little longer if you prefer them crisp. While the finished product very much resembles the classic oatmeal raisin cookie the addition of the buttermilk and spices makes the raw dough much yummier! Read More
(5)
Rating: 4 stars
07/03/2006
great way to use up buttermilk. I did add 1/2 tsp. salt as I used unsalted butter and without it I think they would have tasted a bit bland. The spice proportions were good and did come through without overpowering the cookie. Added some walnuts from more texture. These are a cake-like cookie which is not a bad thing and a nice change of pace. thanks for the recipe. Read More
(5)
Rating: 3 stars
03/24/2007
Tastes like spiced cake. Cookies are also quite cakey. Being that I prefer crunchier cookies I will not likely make these again. Read More
(4)
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Rating: 4 stars
01/30/2007
I thought they were very good. I did not have all spice so I substituted a little bit of cloves and instead of nuts I used butterscotch bits. It was a great way of using up some of the baking supplies from the holidays. Read More
(3)
Rating: 5 stars
02/26/2010
Delicious!! Read More
(1)
Rating: 5 stars
11/29/2018
GREAT idea for a cookie - I was truthfully looking how to use up buttermilk from another cookie I make at Christmastime... and these are delightful! You may want to add your own twists (as I did): 1) any nut works well - I used either walnut or almonds (whatever I had on hand and wanted to use up - made multiple batches of these at different times); 2) any dried fruit works well too - I used dried cherries in one batch and dried plums in another - fantastic result; 3) I kept it a little healthier by substituting olive oil for the butter (at a ratio of.75 oil to 1 butter) and used cooked oat groats instead of the rolled oats (as we had oat groats on hand) - even with these subs the flavor is still very good and just a hint of richness (not overdoing it). Kept the sugar amount the same but might cut back just the tiniest amount on that in the future. ONE KEY NOTE: I did find it was important to up the baking time to about 15 minutes. Read More
(1)