How to Make Oatmeal Cookies Without Brown Sugar and Nutmeg

By LeafTV Contributor

Oatmeal cookies have a signature taste and texture, thanks to brown sugar and nutmeg. In a pinch, granulated white sugar can replace brown sugar cup for cup, and cinnamon can replace nutmeg or allspice at twice the amount (1 teaspoon cinnamon for 1/2 teaspoon nutmeg or allspice).

School milk bottles and oatmeal cookies on wooden background
credit: LarisaBlinova/iStock/GettyImages
How To Make Oatmeal Cookies Without Brown Sugar Nutmeg

Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

Line baking sheets with parchment paper.

Step 3

In a medium bowl, whisk together flour, baking powder, cinnamon, allspice and salt; set aside.

Step 4

In a large bowl, with a wooden spoon or mixer, beat butter, sugar and molasses until smooth.

Step 5

Add eggs and vanilla to the butter mixture and beat with a wooden spoon or mixer until well-blended.

Step 6

Add flour mixture and rolled oats and stir with a wooden spoon until incorporated.

Step 7

Stir in raisins if using.

Step 8

Drop tablespoon-sized pieces of dough onto parchment-lined baking sheets, spacing the dough about 3 inches apart.

Step 9

Bake one sheet at a time for 15 to 20 minutes or until cookies are evenly (but lightly) brown and firm on top when lightly touched.

Step 10

Let cookies cool on baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Step 11

Store cookies up to three days in an airtight container.