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Cookie (Making) Monster


Cookie (Making) Monster

Fred Chang

Words and Photos by Michaela Mazure

Ahh, Thanksgiving. The excuse to eat an absurd amount of carbs and desserts with absolutely zero judgement. But for those of us who are in the kitchen on turkey day, we know how stressful the prepping and planning can be. Make your day a little easier by making this cookie dough weeks in advance, and then just popping it in the oven when you’re ready to use it! These Pumpkin Spice Oatmeal cookies are the perfect combination of fall flavor with the nostalgia of grandma’s classic oatmeal cookies.


  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon molasses
  • 1 teaspoon cinnamon
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups old fashioned rolled oats
  • 2 tablespoons pumpkin pie spice

The first thing I like to do when starting any recipe is to lay out all my ingredients to make sure I have enough of everything. Nothing is worse than being halfway into a batter and realizing you’re short an egg or missing sugar (I’m not close enough with my neighbors to borrow theirs…).

If you’re making the recipe to use immediately, preheat the oven to 350 degrees. If you plan to freeze the dough, no need to preheat!

As with most cookie recipes, it all starts by creaming together softened butter and sugar. If you don’t remember to put your butter out early in the morning, it helps to cut it up into small cubes to speed up the softening process. I use my stand mixer so I can just let it run automatically for about three minutes until the butter and both sugars are well combined. Then, I incorporate each of the eggs, followed by the vanilla and the molasses.

In a separate bowl, I whisk together the dry ingredients (omitting the oats and pumpkin pie spice). With the mixer on low, I slowly add in the dry ingredients to the wet, and stop as soon as the two are combined to ensure the dough doesn’t come out tough. Using the bowl I had the dry ingredients in, I coat the oats in the pumpkin pie spice, and then use a rubber spatula to incorporate the oats into the batter. I roll the dough using my hands (but a cookie scoop would also be great!) and I place them in even rows on a parchment-lined baking sheet.

If you’re freezing the dough, place the entire sheet pan in the freezer for about a half hour, until they’re relatively solid. Then, remove then from the freezer and place them in a freezer-friendly plastic bag in a single layer. Once the first layer is full, place a piece of parchment on top of the first layer, and then begin another layer. Seal the bag, and place the bag within either another ziplock bag or a freezer-friendly container. The dough will be good for a few months, and when you’re ready to use it, allow it to thaw in the fridge (the parchment will soak up the excess moisture so leave that in the bag while it thaws). Then follow the baking instructions as follows.

If you’re making the cookies now, pop them in the oven for 10-12 minutes, the bottoms will be golden brown and the oats will give the tops texture. 

Let them cool on the pan for about five minutes, and then transfer them to a wire rack to cool completely. The hint of cinnamon and texture of oat will make these cookies a hit in any crowd!

Recipe From:

Freezing Tips From: