Some people like them crispy, some people like them chewy. I am a chewy person. I just can’t keep the cookies in the oven long enough either to get that crisp. I want them to be soft and chewy, somehow they seem fresher that way. These cookies were supposed to be crispy – hence the name – but I am not sure if it was the way I made them, or my tendency to pull them out of the oven as soon as they started turning brown that made them chewy – but they were delicious. This recipe from Cooking Light omitted one very important ingredient though…chocolate. My husband had a bite when they came out of the oven, and I could see it in his face. They needed that extra something. I took some good chocolate from the pantry, melted it in the microwave, and drizzled some on top of the cookies – not only did they look fabulous – they tasted complete.
- 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.
For a printer-friendly version of this recipe, please click here: Spicy Oatmeal Crisps