I think I live with a cookie monster...

Jeff had been asking for some cookies this past week, but I have been trying to limit the use of the oven since the temperatures were so warm outside. Since it has finally cooled down, I cracked open the King Arthur Flour Whole Grain Baking book as it has been a few weeks since we last used it. After looking through the cookie section, I choose these Crunchy Cinnamon-Oat Drops as the recipe didn't call for an overnight stint in the refrigerator as some of them do and I knew that Jeff really enjoys cinnamon chips.

These light and crisp cookies are a little unique - there is no flour in the recipe and the bulk of the dry ingredients are old-fashion rolled oats that have been ground in a food processor. While they are not quite thin enough to be considered a lace-type cookie, they are not very thick and spread out quite a bit as they bake. I did try refrigerating and freezing portions of the dough to see if that made a difference in the end result, but they all spread out to the same degree. Between the ground oats and a generous scoop of toasted walnuts, these cookies are true to their name - crunchy! Don't let that make you think they are hard like a biscotti though, there is a little bend to them in the middle. We liked the texture best when the outer ring of these nutty cookies were a rich golden brown, but the center was still fairly blonde. With smooth cinnamon chips and ground cinnamon in the dough, the cookies will certainly satisfy anyone who enjoys this captivating spice.

Recipes
Crunchy Cinnamon-Oat Drops