Tuesday, April 26, 2011

Making Spicy Oatmeal Crisps




These cookies have black pepper in them, which seems an odd ingredient for cookies.  But the unexpected twist hints at something just a little out of the ordinary.  Believe me, they are delicious! How can we tell ?  There's only spicy crumbs rattling around in the bottom of the cookie tin and we only baked them yesterday!

My nephew says they go great with milk... I found them tasty with a nice cup of coffee.  And I think they'd be awesome as an accompaniment with ice cream drizzled with strawberries.
 

Spicy Oatmeal Crisps

3/4 cup all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp grated whole nutmeg
1/4 tsp ground cloves
1/4 tsp freshly ground black pepper
1/4 tsp salt
1/2 tsp baking soda

1 cup packed brown sugar
5 Tbsp butter or margarine, softened
1 tsp vanilla extract
1 large egg

1/2 cup regular rolled oats

* * * * *

 Preheat oven to 350 degrees

1. Lightly spoon flour into measuring cups; level with a knife.

2. In medium bowl, combine flour with the next 7 ingredients.

3. Beat sugar, butter and vanilla in a large bowl with mixer until fluffy.

4. Add egg; beat well.
5. Stir in the flour mix, as well as the oats.

6. Drop by level tablespoons 2' apart onto greased or sprayed baking sheets.

7. Bake for 10-12 minutes or until crisp.

8. Cool on pans 1-2 minutes or until mostly cool.

9. Don't leave longer - they'll break, so finish cooling on a wire rack.

10. Store in cookie tin (if there's any left, that is)

Yield: 2 dozen


Here's to the sweet -- and spicy -- things in life!
 Hugs,
Brenda
xox



7 comments:

  1. Wow! They do sound like spicy cookies, I would never have imagined putting pepper in oatmeal cookies, I love "secret ingredients"! Sometimes they make all the difference, like just a light dash of nutmeg in the cheese filling for manicotti or lasagna. I also throw in a dash of anise seed into my spaghetti sauce. You would never think that the licorice tasting seeds would taste good in tomato sauce, but it is wonderful. Another secret ingredient I use is 1 cup. prune puree in my carrot cake! It helps to make the cake very moist and I only have to use about 1/3rd. of the oil and it lowers the calories and fat in the cake! I hope you have a lovely evening Brenda, and a beautiful week ahead. Delisa :)

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  2. Oh, Brenda, these sound uniquely delicious. I'm snagging the recipe. Thank you!

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  3. sounds spicy and worth a try sometime...

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  4. Delisa... loved hearing about your 'secret' ingredients. I use cinnamon in my tomato meat sauce for pasta or lasagna. I like your idea of adding a dash of anise.

    Vee... enjoy the recipe... they are so quick to make!

    Lin... yep, they are worth a try.

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  5. I like when a recipe adds a surprise punch.

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  6. Thank you for stopping by my blog Brenda! I do hope you will come again. I love to discuss great people and great literature.

    I'm so glad you added to the list. You've given me a few names I'm not familiar with.

    Love your blog! I'm going to come back tonight after I put the children to bed, sip some tea, and explore further.

    Blessings!

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  7. Mmm....they look delicious!

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