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+ servings

Oatmeal Maple Spice Cookies

Replace the raisins with dried cranberries and orange zest for another great flavor combination!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 24 servings
Calories 221 kcal
Author Kristin Smith


  • 1/2 cup Unsalted Butter browned
  • 1/2 cup Light Olive Oil
  • 1/2 cup Honey
  • 1/2 cup Pure Maple Syrup
  • 2 Eggs
  • 2 cups Whole Wheat Flour
  • 3 cups Oatmeal
  • 1/2 teaspoon Sea Salt
  • 2 tablespoons Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1 cup Raisins optional
  • 1 cup Toasted Pecans or Walnuts optional


  1. To brown butter: Put butter in a small sauce pan over medium high heat. Once butter has melted, continuously stir until you see it turn a caramel color. This generally takes 1-1/2 to 2 minutes. Do not stop stirring or the butter solids will burn. The browned butter will add a nice depth of flavor to your cookies. Remove from heat and allow to cool.
  2. In a large bowl, mix cooled butter, olive oil, honey and maple syrup until well combined. Add eggs one at a time and beat until combined.
  3. In a medium bowl, combine flour, oatmeal, sea salt, cinnamon and nutmeg. Gradually add the dry ingredients to the butter mixture until all combined.
  4. If desired, mix in raisins and/or nuts.
  5. Allow dough to chill in the refrigerator for at least one hour and up to 24 hours.
  6. Note: The chilling step is important. These cookies will not hold their shape very well if baked before the dough is chilled.
  7. Preheat oven to 325°F (lower than most cookie recipes due to the honey, which can burn more easily)
  8. Scoop out cookies with a small ice cream scoop. Do not flatten the cookies. Because there is no baking powder in this recipe, this will help keep them from completely flattening out.
  9. Bake for 17-20 minutes, or until golden brown.
  10. Devour while still warm. Enjoy!

Recipe Notes

Makes about 2 dozen cookies.