Day 1: Fail-proof No Bake Cookies
Day 2: Chocolate Pretzel Cookies
Day 3: Mini Pumpkin Whoopie Pies with Whipped Maple Cream Cheese Filling
Day 4: Snickerdoodles
Day 5: Gingerbread Cookies
Day 6: Alfajores or Dulce de Leche sandwich cookies
Day 7: Almond Biscotti with Lemon
Day 8: Pie Crust Cookies
Day 9: Lemon Poppy Seed Cookies
Oatmeal cookies are hard to beat.  They're a great classic cookie, but sometimes it's nice to mix up a classic.  The Chinese Five-Spice in these cookies may sound a little weird - it did to me too.  It's just the right amount of something different, and it's oh-so-addicting!  These cookies were best the second day.  They'll probably keep for about a week in an airtight container, but mine only lasted three days.  ;)

Chinese Five-Spice Oatmeal Cookies

• 1/2 cup butter, at room temperature
• 1/2 cup white sugar
• 1/2 cup dark brown sugar
• 1 egg, at room temperature
• 2 tsp vanilla
• 3/4 cup flour
• 1/2 tsp baking powder
• 3/4 tsp Chinese five spice
• 3/4 tsp cinnamon
• 1/4 tsp salt
• 2 cups quick cooking rolled oats

Preheat oven to 350, line a baking sheet with parchment paper and set aside.

In a medium mixing bowl, sift together the flour, baking powder, five spice, cinnamon, and salt.  In another bowl, cream together the butter and sugars until fluffy 2-3 minutes.

Add the egg and vanilla and beat until smooth.  Stir in the flour mixture until well incorporated.  Mix in the oats.

Drop dough in 1 1/2 inch portions, about 2 inches apart, onto prepared baking sheets.  Bake for 12 minutes, until lightly golden.

Let cool on baking sheets 5 minutes, then remove to wire racks to cool completely.

Makes about 2 dozen cookies.