These cookies do not make any sense. Let's start with the name: Spicy Oatmeal Cookies. Spicy, to me, means hot like a chili pepper. These cookies are not hot like a chili pepper. They're spiced. They contain nutmeg and cloves and taste a little bit like autumn. But they're not spicy. They don't even contain cinnamon, which I would consider the "spiciest" oatmeal cookie spice, you know? Next, they contain no chocolate. None. No cocoa powder, no chocolate chips, nary a chocolate chunk in sight. What even is the point? Also, these are crunchy cookies. I definitely prefer to stay in the land of ooey, gooey, chewy cookies. Finally, the most egregious abuses of baked goods: they contain nuts. Not almonds or pecans, the less offensive of the nut world. Walnuts. The worst.
And yet, when my sister texted me a picture of the recipe card where she recorded Mom's Spicy Oatmeal Cookies we remember so fondly from childhood, I couldn't wait to get baking. The only substitution I made was to use butter in place of shortening; the rest I kept exactly how my mom used to make when we were kids. And they are perfection. Grady won't eat them because of all the bits, Poppy can't eat them because she's allergic, and Shawn just looks confused whenever he bites into one and realizes all over again that these are non-chocolate cookies, but I don't care. They are exactly how I remember them.
A quick note: you might be tempted to skip the almond extract because it seems a bit fuss-ass to have both vanilla and almond extract but please, for the sake of your cookies, resist. Use both and revel in the tastiness.
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
7/8 cup all-purpose flour (whaaaaat? I know. I just used my one cup measure and scooped out a heaping tablespoon. Old recipes are weird.)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 cup medium shred, unsweetened coconut
1 cup old-fashioned oatmeal
1/2 cup chopped walnuts
Preheat oven to 375-degrees.
Line baking sheet with parchment paper.
Beat butter and sugars together until light and fluffy. Add egg, vanilla, and almond extract and beat until combined.
Sift together flour, baking powder, baking soda, salt, nutmeg, and cloves.
Blend dry ingredients into butter mixture just until combined.
Add coconut, oatmeal, and walnuts.
Form dough into small balls. Flatten slightly. Place on baking sheet spaced approximately 1.5 inches apart.
Bake 12 - 14 minutes until lightly golden.
Makes approximately 3 dozen cookies.