We enjoy spicy cookies around here (these Molasses cookies are a particular favorite, and I always add some cinnamon to chocolate-chips). That's why I wanted to try out this recipe from Cooking Light: Spicy Oatmeal Crisps. I made a change in the baking time because I didn't want crispy cookies; I prefer them to be soft and chewy. The "secret ingredient" here is black pepper!
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
1 cup packed brown sugar
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 large egg
1/2 cup old-fashioned oats
Preheat oven to 350°.
Combine flour and next 7 ingredients (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 prepared baking sheets (I use a silicone baking-sheet liner). Bake at 350° for 10 minutes. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks. Makes about 24 cookies.
2 dozen cookies is not usually enough around here; I'll double this next time. Also, I think they'd be great with the addition of some chopped walnuts or hazelnuts, and maybe a bit of ginger as well. These cookies were a crowd-pleaser, and they made the kitchen smell terrific, too!
No comments:
Post a Comment