After an enjoyable day in Geneva, I came home excited for a little alone time in the kitchen. I haven’t baked in awhile and I was in the mood to make some cookies. I have a coworker who loves crunchy cookies and a friend who would appreciate some sweets after we finished our half marathon. I walked in the door, turned on the oven, pulled out my Kitchen Aid, and changed into my apron.
The first cookie I made was a Spicy Oatmeal Cookie. I found this recipe two Christmas’s ago in the annual online Christmas Cookie Countdown and made it has part of my holiday cookie baking. It sounds like an odd recipe (white pepper?), but it is incredibly flavorful. Since I was at the Spice House, I picked up a little packet of white pepper to use in these cookies.
There are 5 different spices that go into these oatmeal cookies. I had all of the ingredients except for the all spice, so instead I substituted in Chai powder. It changed the flavor of the cookies a bit, and I LOVED it!
The dough comes together quickly in the mixer.
This batch of dough turned out a little thin. Most likely this is butter-related.
Confession: I forgot to pull out my butter ahead of time and had to ‘soften’ it in the microwave.
I should have added in some more oats. I will remember that for next time!
My first dozen looked pretty!
This was not the case with the next 12 cookies, but even though they looked a little buttery, they tasted REALLY good!
These thin and crispy oatmeal cookies have a unique blend of spices that make them perfect for gifts and special occasions. And the nutrition information is surprisingly reasonable for a cookie.
These cookies are easy to make and freeze well!
Stay tuned for Crunchy Cookies Part II…
Cooking Light, December 2000
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, softened
1 teaspoon vanilla extract
1 large egg
1/2 cup regular oats
*Can substitute in Chai powder also!
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.