I brought a lot of my baking gear to my parents' house and a few bags of baking chips. When I told my mom that I brought some cinnamon chips, she was intrigued and wanted to make some cookies with them. I followed the recipe on the back of the bag and made just a few tweaks.
Mom had a wonderful time baking these with me and admitted that the recipe was very easy. She and my dad both had one right out of the oven and had to limit themselves to the one cookie since we were going to be eating a big dinner later that day. My husband and Addie also taste-tested a cookie, and we all thought that they were pretty fantastic.
I had a blast baking with my mom and offered to bake a few more cookie recipes with her, but she said that the 5 dozen we had made together was more than enough. I managed to snap a quick photo with my phone above, so please excuse the bad picture.
Oatmeal cinnamon chip cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/3 cup granulated sugar
- 2 eggs
- 1 and 1/2 teaspoons vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 and 1/2 cups old-fashioned oats
- 1 and 2/3 cups (one 10 ounce package) cinnamon chips
Preheat your oven to 350°F.
Place sheets of parchment paper on cookie sheets or line them with a silicone mat (I used my imitation Silpat). Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter, brown sugar and granulated sugar together on medium speed until light and fluffy.
Add the eggs and vanilla and continue to beat well.
In a small bowl, whisk together the flour and baking soda. Turn the mixer down to low and slowly add it to the bowl until the flour is fully incorporated. Increase the mixer speed to medium and add in the oats.
Turn the mixer off and fold in the cinnamon chips by hand. The batter will be very stiff.
Using a cookie scoop or two spoons, scoop up the dough and drop them onto your prepared cookie sheets.
Bake in your preheated oven for 10-12 minutes or until the tops are lightly browned. Allow the cookies to cool for about 2 minutes before transferring to a wire rack to cool completely.
Cookies can be stored in an airtight container and kept at room temperature for over a week. They can also be frozen and thawed.
Yield: About 36 cookies
Source: Barely adapted from Hershey's.com