Cookies are my friend. If I had to choose one dessert to eat for the rest of my life it would be cookies. I love their endless adaptability in shape, size and flavour, their perfectly proportioned serving size, and the fact that they freeze so well, meaning you can have them on hand at all times. They are the perfect individual dessert, in my mind – move over cupcakes! Give me a cup of chai tea and a cookie and I’m a happy camper.
These particular cookies have one of my favourite textures. Crispy on the outside, chewy on the inside. They’re basically a chewy oatmeal cookie and a peppery gingersnap all in one. What’s not to love?
On a cold winter night with a cup of hot tea in hand, I can’t imagine a better accompaniment.
Spicy Oatmeal Snaps
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon baking soda
- 5 tablespoons butter, room temperature
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1 large egg
- 1/2 cup rolled oats
Combine flour, spices and baking soda in a small bowl. Set aside
Cream together butter and sugar. Beat in vanilla and egg. Stir in flour and oats; mix until everything is evenly distributed.
Roll, or scoop out 1 tablespoon balls of dough and place 2-3 inches apart on an ungreased cookie sheet. Bake at 350ºF for 12 minutes or until crisp on the edges. Cool 2-3 minutes before removing to wire racks to cool completely.
Makes approximately: 2 dozen
Adapted from My Recipes.