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.
Crunchy Cinnamon-Oat Drops