Spicy Oatmeal Crisps
Submitted by frick on November 17, 2011 at 2:09 pm

A spiced up version of an oatmeal lace cookies. The black pepper is optional but makes it special. A keeper.
Yield: 24 cookies
Source: Cooking Light

It comes in a daily holiday email (from Cooking Light via My Recipes.com) from a link I have put at the bottom. I love the flavor and might bump it up a bit the next time around. I think it is crying out for some chopped walnuts. Definitely a keeper. And yes, I used the pepper. It makes the cookie special. Note the small yield; I doubled the recipe. If you bake them a minute or two less, they will be chewy, my preference. So you can have it both ways, crispy or chewy. I baked them on parchment. Bon Appetit.

Pepper may sound like an odd ingredient for a cookie, but it complements the other spices well (although you can omit it if you prefer).
Yield: 2 dozen (serving size: 1 cookie)

• 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.

Here is the link to a month of cookie recipes:

http://www.myrecipes.com/holidays/cookies/cookie-countdown-1000000185040...