Review: Spicy Oatmeal Crisps

[Leonard]

I just finished baking these cookies. The are YUMMY!!!! They were in the Dec. issue. I would definitely make them again. They don't taste "light" at all.

[Mitchdoggy]

Can you post recipe. I must have passed over that one.

[Laura B]

Here you go, Mitchdoggy:


* Exported from MasterCook *

Spicy Oatmeal Crisps

Recipe By :Cooking Light Magazine. December 2000. Page: 130.
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

Directions.

1. Preheat oven to 350 degrees.

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 degrees for 12 minutes or until crisp. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks. Yield: 2 dozen (serving size: 1 cookie).

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Per Serving (excluding unknown items): 65 Calories; trace Fat (6.2% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 55mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

NOTES : 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).

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0