This recipe for oatmeal cookies pairs perfectly with mulled sweet cider

Mass Appeal

Mulled cider takes just minutes to make at home and it’s a perfect fall drink. While our cider warms up, Tinky Weisblat from shows us her favorite recipe for hearty oatmeal cookies,

Mulled Sweet Cider and Chock-Full Oatmeal Cookies

Description:  Cider Days are on the way! Mulled cider is the perfect beverage to keep you warm while you hand out treats on Halloween. And oatmeal cookies are a great companion to the cider. (They also make a great non-chocolate treat.)

Cuisine: American
Course: Beverage, Dessert
Servings: The cider serves 8; the cookie recipe serves 12 to 24.
Difficulty Level: Easy
Preparation Time: 1 minute for the cider; 5 minutes for the cookies.
Cook Time (minutes): about 30 for the cider; 10 to 12 for the cookies

For the Mulled Cider


1/2 gallon apple cider (use the best quality you can find, from a farm/orchard if possible)
4 cinnamon sticks
several cloves (whole)
1 tablespoon orange zest
1/4 cup brown sugar or maple syrup (optional, but useful if your cider is on the tart side)

Cooking Directions:

Combine the ingredients in a heavy saucepan. If you want to avoid a mess, put the spices in a cheesecloth bag or infuser. Or just ladle around them at the end.

Bring the mixture to a boil. Reduce the heat to a VERY low setting and simmer, almost covered, for 20 to 30 minutes.
For the Chock-Full Oatmeal Cookies


1/2 cup butter (at room temperature) or vegetable shortening
1/2 cup light brown sugar, firmly packed
1/4 cup white sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup flour (you may use either all-purpose or white whole-wheat flour)
1-1/2 cups oats
1/2 cup raisins
1/2 cup coconut, firmly packed
1/2 cup toasted pecans (optional if you have a child like ours who thinks he doesn’t like nuts)

Cooking Directions:

Preheat the oven to 350 degrees. Cream together the butter and/or shortening with the sugars. Beat in the egg, followed by the vanilla. Stir in the baking soda, cinnamon, and salt, followed by the flour-and then the oatmeal.

Gently stir in the raisins, coconut, and pecans (if you are using those). The batter will be fairly dense.

Drop the batter in smallish clumps onto 2 ungreased baking sheets. (You may line the sheets with parchment or a silicone mat if you like.)

Bake for 10 to 12 minutes. The cookies should JUST be beginning to brown. They are best not overcooked to ensure maximum chewiness. 

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