Day 10: Chinese Five-Spice Oatmeal Cookies

5:30 AM

If you're just joining me, be sure to check out the other recipes from this year's 12 Days of Cookies:
Day 1: Fail-proof No Bake Cookies
Day 2: Chocolate Pretzel Cookies
Day 3: Mini Pumpkin Whoopie Pies with Whipped Maple Cream Cheese Filling
Day 4: Snickerdoodles
Day 5: Gingerbread Cookies
Day 6: Alfajores or Dulce de Leche sandwich cookies
Day 7: Almond Biscotti with Lemon
Day 8: Pie Crust Cookies
Day 9: Lemon Poppy Seed Cookies

Oatmeal cookies are hard to beat.  They're a great classic cookie, but sometimes it's nice to mix up a classic.  The Chinese Five-Spice in these cookies may sound a little weird - it did to me too.  It's just the right amount of something different, and it's oh-so-addicting!  These cookies were best the second day.  They'll probably keep for about a week in an airtight container, but mine only lasted three days.  ;)

Chinese Five-Spice Oatmeal Cookies


  • 1/2 cup butter, at room temperature
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 1 egg, at room temperature
  • 2 tsp vanilla
  • 3/4 cup flour
  • 1/2 tsp baking powder
  • 3/4 tsp Chinese five spice
  • 3/4 tsp cinnamon
  • 1/4 tsp salt
  • 2 cups quick cooking rolled oats


Preheat oven to 350, line a baking sheet with parchment paper and set aside.

In a medium mixing bowl, sift together the flour, baking powder, five spice, cinnamon, and salt.  In another bowl, cream together the butter and sugars until fluffy 2-3 minutes.

Add the egg and vanilla and beat until smooth.  Stir in the flour mixture until well incorporated.  Mix in the oats.

Drop dough in 1 1/2 inch portions, about 2 inches apart, onto prepared baking sheets.  Bake for 12 minutes, until lightly golden.

Let cool on baking sheets 5 minutes, then remove to wire racks to cool completely.

Makes about 2 dozen cookies.


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