Spicy Oatmeal Crisps

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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 81
  • Calories from fat: 34%
  • Fat: 3.1g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.5g
  • Carbohydrate: 12.2g
  • Fiber: 0.7g
  • Cholesterol: 15mg
  • Iron: 0.6mg
  • Sodium: 71mg
  • Calcium: 12mg

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, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup regular oats
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
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