Every year I make a few different baked goods for my kids' teachers as a thank you for all their hard work. I have been so busy this week that I was only able to make a batch of these spicy oatmeal crisps to give to them along with homemade cards and a plant. These cookies were a Cooking Light recipe I found back in the December 2009 issue and were extremely easy to make. I was recently sent a package full of Coach's Oats to try so I decided to use these oats in the cookies instead of old fashioned oats. The cookies were thin, crisp, full of flavor, and the oats gave them a nice texture. My kids tried the cookies and LOVED them... my daughter said just looking at them made her mouth water.Spicy Oatmeal Cookies:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe from Cooking Light Magazine - December 2009
- 3/4 cup of flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp pumpkin pie spice
- 1/2 tsp whole nutmeg, grated
- 1/4 tsp cloves
- 1/4 tsp salt
- 1 cup packed brown sugar
- 5 tbsp unsalted butter, softened
- 1 1/2 tsp vanilla extract
- 1 large egg
- 1/2 cup of Coach's Oats or old fashioned oats
Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
In a large bowl mix the flour, cinnamon, baking soda, pumpkin pie spice, nutmeg, salt, and cloves until well combined.
In another bowl beat using a mixer the brown sugar, butter, vanilla, and egg together until creamy. Slowly add the dry mixture and oats into the butter mixture until well combined.
Drop the cookie dough by the teaspoon onto the silpat mat. The cookies spread while cooking so use small amounts of dough about 2 inches apart.
Bake in the oven for about 8-10 minutes or until golden brown and crisp. Remove cookies from the oven and pan; cool on wire racks. Enjoy.
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