Gingersnaps!

Thought process here: "I want to make a cookie.  But a thin cookie.  Not a sugar cookie.  Something like a lace cookie.  But we only have quick oats and those make bad cookies.  Hm, but oat cookies sometimes have molasses.  What about cookies with molasses?  Ooh, this recipe has ginger in it, and a bit of cayenne.  Wait.  Gingersnaps!"

I used this King Arthur Flour recipe.  I ran out of white sugar and used 1/3c white and 2/3c dark brown.  That meant that the cookies didn't spread much.  For the second batch I made them in tiny balls and squashed them flat.  The proper way to do that is to cool the dough, roll it out, and slice it into squares or cut out shapes.  I'll do that with the second half of the dough.

These cookies are tiny.  Gingersnaps are supposed to be bite-sized and delicious.