Oatmeal Cinnamon Chip Cookies

Chewy. Sweet. Delicious.

These cookies remind me somewhat of the raisin oatmeal cookies that were famous in my small town restaurant where I worked growing up – Renee’s Corner Café. I have so many great memories of that place, including the cookies. But instead of raisins (eww), these are studded with cinnamon chips which are fairly easily found this time of year in your baking aisle at the grocery store. If you can’t find them, any other chips would work well here too, especially butterscotch or chocolate. Raisins or craisins could be used if you like those things too.

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Adding cinnamon and cinnamon chips to a typical oatmeal cookie puts a nice fall twist on these sweets. I found it hard to quit from keep going back for another one! I used Watkins cinnamon and vanilla which were a super thoughtful gift to me from a friend.

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Oatmeal Cinnamon Chip Cookies, adapted from Bake Your Day, made about 4-5 dozen large cookies

  • 3 cups oatmeal
  • 2 cups flour
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • dash of salt
  • 1 cup butter, room temperature
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 bag Hershey’s cinnamon chips (could sub butterscotch chips, Skor pieces, chocolate chips, etc.)

Directions:

  1. Preheat oven to 350 and line 2 cookies sheets with Silpat.
  2. In a large bowl, combine oats, flour cinnamon, baking soda and salt. Stir to incorporate.
  3. Using a stand mixer cream butter and sugars for 4-5 minutes. Add eggs, one at a time and then vanilla. Mix another 1-2 minutes. You want this nice and fluffy.
  4. Add dry ingredients in 2 batches. Mix until incorporated. Don’t over mix. Stir in cinnamon chips with spoon. Batter will be heavy
  5. Drop by spoonful (I used a #40 scoop) onto cookie sheets and bake for 8-10 minutes until they are browning on the edges. Don’t over bake!
  6. Let cool for about 3 minutes and move to a wire rack to cool completely.
  7. Store in an air tight container or freeze.

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On the left is the creamed butter, sugars, eggs and vanilla. On the right is the dough with the dry ingredients mixed in.

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Before and after cookies. These stay nice and puffy and don’t spread much at all.

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Enjoy!

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About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
This entry was posted in Baking, Cookies, Dessert. Bookmark the permalink.

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