Wednesday, December 5, 2012

Oatmeal raisin cinnamon chip cookies

Can you believe it's December already? Where has this year gone? One thing I look forward to every December is my coworker's annual cookie swap. She hosts a women-only soiree where attendees bake and bring cookies to swap with others. It's always fun to see which cookies are the most popular (or not) and how creative women can get with their goodies.

In previous years, I've brought dark chocolate peppermint patty cookies, pumpkin chocolate chip cookies, and a white chocolate cherry cookie (I haven't blogged about that one yet). This year I happened to find and snag a package of cinnamon chips at the grocery store so I wanted to make something that highlighted my loot. I had originally wanted to use the chips for cinnamon zucchini bread but couldn't find them until after the fact, so they've been sitting in my pantry until now.

I have to say that these cookies were quite tasty. I already love oatmeal raisin cookies, and the addition of the cinnamon chips was brilliant (yay, Hershey's!). I'm slowly eating my way through my new cookie stash from the exchange and will be sad when they're all gone. Even Addison has had a blast trying new cookies. Once she's older, I'll have to bring her with me to partake in the fun.

Oatmeal cranberry cinnamon chip cookies
  • 1 cup (2 sticks) butter or margarine, softened
  • 1 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 2  eggs
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2-1/2 cups quick-cooking oats
  • 1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips
  • 3/4 cup raisins
Directions
Heat oven to 350°F.

In a large bowl, beat the butter, brown sugar and granulated sugar until creamy. Add the eggs and vanilla and beat well.

In a separate small bowl, mix the flour and baking soda. Add this to the butter mixture and mix well. Stir in the oats, cinnamon chips and raisins by hand. The batter will be stiff. Use a cookie scoop or drop the batter by heaping teaspoons unto ungreased cookie sheet.

Bake cookies for 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.

BAR VARIATION: Spread batter into lightly greased 13x9x2-inch baking pan. Bake at 350°F for 25 to 30 minutes or until golden brown. Allow to cool until cutting into bars.

Yield: About 4 dozen cookies; If making into bars, you should get about 3 dozen bars.

Source: Hersheys.com Pin It Now!

2 comments:

  1. I've never used the cinnamon chips before - sound delicious!

    ReplyDelete
  2. I go to annual cookie exchange too-it's always a good time! These cookies look yummy-I've never used cinnamon chips before but they sound like they'd be perfect in this recipe!

    ReplyDelete

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