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.

Ingredients

• 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

Preparation

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