I already have a new recipe of the week! I actually made two new things last night we’ve never had before and both turned out great: Spicy Oatmeal Crisps and a Spinach Tortellini Toss. We ate the spinach tortellini for dinner - it was really good, had a nice kick in the sauce courtesy of crushed red pepper and lots of garlic. The cookies were also good - but I didn’t follow the directions for “level tablespoon” because it didn’t look like much - they baked extremely thin (ok…I should have known by the word “crisp” in the title), and mine turned into basically a tray of one cookie. I just cut them apart with a knife, and all is well. Here is the recipe for the cookies, from Cooking Light magazine:
Spicy Oatmeal Crisps
3/4 cup flour
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. allspice
1/2 tsp. nutmeg
1/4 tsp. salt
1/4 tsp. cloves
1/4 tsp. black pepper
1 cup packed brown sugar (I used dark brown)
5 Tbsp. butter or stick margarine, softened
1 tsp. vanilla extract
1 egg
1/2 cup oats
cooking spray
Preheat oven to 350 degrees.
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.
Drop by level tablespoon 2 inches apart on a baking sheet coated with cooking spray. Bake at 350 for 12 minutes or until crisp. Cool on pan 2-3 minutes or until firm. Remove from pan; cool on wire racks.
Yield 2 dozen cookies.
