Holiday Cookie Exchange, Week #3: Oatmeal Spice Cookies and Pumpkin Cookies

The name of the game in my house this week was distraction. I tried to keep myself busy as much as possible, so I wouldn't have time to sit around in a state of self-examination and stress, thinking about what's to come on Sunday. So, I tried to arrange a week packed with activites, and one such activity was a Pampered Chef party I had earlier in the week. I decided to make cookies for my friends and family to eat at the party, and to take with them when they left. So I made two kinds: Oatmeal Spice and Pumpkin. I think both turned out pretty well.

The lovely Dawn over at So Cal Foodie is hosting the third and final Holiday Cookie Exchange this weekend. So head over there for even more last-minute cookie ideas.

Oatmeal Spice Cookies

(These are from Cooking Light)


1 1/2 cups all-purpose flour (I used ½ wheat and ½ white flour)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 cup packed brown sugar
1/2 cup granulated sugar (I used 1/4 cup Splenda For Baking)
1/2 cup stick margarine, softened
3 tablespoons light-colored corn syrup (I used honey instead)
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
3 cups quick-cooking oats
1 1/3 cups raisins (I used butterscotch chips instead)
Cooking spray


Preheat oven to 350°.

Combine first 6 ingredients in a small bowl, and set aside.

Combine brown sugar and next 6 ingredients (brown sugar through egg) in a large bowl, and beat mixture at medium speed of a mixer until well-blended.

Stir in oats and raisins or butterscotch chips, and let stand 5 minutes.

Stir in flour mixture.
Drop dough by level tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray.

Bake at 350° for 10 minutes or until lightly browned. Remove cookies from pans, and cool on wire racks.

Store cookies in an airtight container for up to 1 week. Makes about 4 1/2 dozen.

Pumpkin Cookies


1 egg

1/2 cup softened butter

1 cup sugar (I used 1/4 cup Splenda For Baking)

1 15oz can of pumpkin

1 tsp vanilla

2 cups flour

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1 cup butterscotch chips


Preheat oven to 375 degrees.

Cream egg and butter until light anf fluffy.

Add sugar and pumpkin and mix well.

Add vanilla, salt, baking soda, baking powder, and cinnamon, and mix well.

Stir in butterscotch chips.

Drop by the teaspoonful onto ungreased cookie sheets.

Bake for 12-14 minutes or until firm.

Transfer to wire rack to cool.

Makes 3 dozen.

These were the little cookie bags I made for my friends to take home.

5 Responses to “Holiday Cookie Exchange, Week #3: Oatmeal Spice Cookies and Pumpkin Cookies”

  1. # Blogger Marie

    And they were DELICIOUS!!!  

  2. # Blogger Caryl

    Wow Kristi - these cookies are too much work for me! I'll have to wait for my next visit to have some :-)  

  3. # Blogger Alisha

    What darling little bags! Can you maybe come distract yourself at my house? Tomorrow we're having our Christmas Celebration, and I haven't even begun to clean yet...LOL!  

  4. # Anonymous thalia

    Kristi, I know this is pretty pointless as you live in the US and I'm in the UK but where did you get the cookie bags? I've made loads of cookies this weekend and can't figure out how to package them...  

  5. # Blogger Kristi

    Marie-As were yours! Thanks again for them. They were gone within a day.


    Alisha-I would be glad to!

    Thalia-I got them at Michael's (an arts and crafts store chain here in the states).
    Unfortunately, I looked and it doesn't seem like you have them in the UK, but check in craft stores or even bakery supply stores.  

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