Cooking with Love

Friday, November 30, 2007

Spicy Oatmeal Crisps

Thin. Tasty. Crispy. Easy. Yummy. Spicy. Pretty. Even Healthy.

They are great.

I made them for the cookie swap. I brought some to work....Even those who aren't crazy about oatmeal cookies loved them. This is a rcipe that I will save and make again.

And finally - a cookie that is NOT a chocolate chip cookie.

The recipe has pepper as optional - don't skip it. It accents the other spices and kind of gives this cookie "pazaz"

3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon grated whole nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper (optional)
1 cup packed brown sugar
5 tablespoons butter or stick margarine, softened
1 teaspoon vanilla extract
1 large egg
1/2 cup regular oats
Cooking spray

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (flour through pepper) in a medium bowl. Beat sugar, butter, and vanilla in a large bowl with a mixer at medium speed until light and fluffy. Add egg; beat well. Stir in flour mixture and oats.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until crisp. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

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