There are dozens of ways to use Rodelle Pumpkin Spice Extract, but these mouth watering, crispy-chewy bites just might be our favorite.

  • | Easy
  • | 30 mins
  • | 40 servings
Directions
  1. Heat oven to 375°
  2. Line cookie sheets with parchment paper
  3. In the bowl of a stand mixer, using paddle attachment, beat sugar, brown sugar, and butter on medium speed until light and fluffy, 3 to 5 minutes.
  4. Add vanilla and pumpkin spice extracts and egg. Blend well.
  5. Add the flour, baking soda, and salt. Mix well on low speed.
  6. Remove bowl from mixing stand and stir in rolled oats and raisins, (and nuts if using).
  7. Drop dough by rounded teaspoonfuls 2-inches apart onto the lined baking sheets.
  8. Bake for 7 to 10 minutes, or until edges are light golden brown.
  9. Cool one minute before removing cookies to cooling rack or plate.
  10. *High altitude, increase flour to 1 cup.
Ingredients
  • 3/4 cup sugar
  • 1/4 cup firmly packed brown sugar
  • 1/2 cup butter, softened
  • 1/2 teaspoon Rodelle Gourmet Vanilla Extract
  • 2 teaspoons Rodelle Pumpkin Spice Extract
  • 1 egg
  • 3/4 cup all-purpose flour*
  • 1/2 teaspoon baking soda
  • 1/4 teaspoons salt
  • 1 1/2 cups quick-cooking rolled oats
  • 1/2 cup raisins
  • 1/2 cup chopped nuts (optional)
Uses
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