Oatmeal Chocolate Cinnamon Cookies
These cookies make me sad. Not because they’re bad. Quite the opposite. They’re really good. They make me sad because they remind me that I missed out on some fun last weekend. You see, I made these cookies to take to a cookie swap hosted by Shannon of Tri to Cook. I came down with a nasty cold late on Friday and didn’t want to spread my germs to the other Boston area bloggers who were going to be there. I’m sure it was a blast.
When it comes to a cookie swap in January, I feel like most people are over the holiday flavors. Even though I am still enjoying some peppermint and gingerbread goodies on a regular basis, I don’t think that’s the norm. So I opted for a non-holiday cookie.
Since I have an abundance of cinnamon chips in the house, I decided to scope out a recipe using cinnamon chips. I wasn’t sure how I’d like the combination of chocolate and cinnamon, but these cookies are amazing. I used a mix of bittersweet and semisweet chocolate chips because I had a couple opened and nearly empty bags of chips.
Three Years Ago: White Chocolate Mocha Cupcakes
Oatmeal Chocolate Cinnamon Cookies
Yield: 5 dozen
Ingredients:
2 cups flour
1 tsp baking soda
3/4 tsp baking powder
1 tsp salt
1 cup butter, at room temperature
1 cup sugar
1 cup brown sugar, packed
2 eggs, at room temperature
2 tsp vanilla
2 2/3 cups oats
1 cup chocolate chips
1 cup cinnamon chips
Directions:
Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats.
In a large bowl, combine flour, baking soda, baking powder and salt. Set aside. In a large mixer bowl, combine butter, sugar and brown sugar. Beat on medium speed for 3-5 minutes, until light and fluffy. Crack the eggs into a small bowl and add the vanilla. While the mixer is running, add one egg and beat until incorporated. Add the second egg and mix to combine.
Gradually add the dry ingredients to the butter mixture. In the same bowl used for the flour mixture, combine the oats, chocolate chips and cinnamon chips. With the mixer on low, gradually add the oat mixture. You may need to finish mixing by hand with a sturdy spatula.
Drop the dough by cookie scoop and shape into rounds; flatten to about ½” thick with your hands. Bake for 10 minutes; cookies should be golden brown on the edges and may look slightly undercooked in the center. Allow to cool on the baking sheet before removing to a wire rack.
Recipe from Cookies on Friday, originally from The Grand Central Bakery Cookbook
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I LOVE LOVE LOVE brownies!!! Will definitely try out this recipe… soon.
(Just can’t let my husband know, who is a personal trainer, lol!)
These were seriously the best brownies ever! I can’t wait to re-use this recipe!
Those look outrageously delicious!!!
I love me a good brownie – but can you believe that I haven’t actually made homemade brownies. I really must change that!!
Who doesn’t love brownies?! I don’t know if I could wait a whole night and not devour these immediately out of the oven!
Yum! I love brownies! I’m thinking I actually might make some right now 🙂
You have way more willpower than I do. I rarely let brownies cool. I love when they’re warm and gooey… and yes, then throw some vanilla ice cream and hot fudge and whipped cream on top!
I was good, and I let my KAF brownies rest overnight though.
I added myself to follow your blog. You are more than welcome to visit mine and become a follower if you want to.
God Bless You ~Ron
HAHA, I totally cracked up at this post for two reasons: I love that you used the expression “Get outta town!” and that you posted the pic of our brownies that were, the best brownies ever. See? We just knew..
Great post, as always!
These look sinfully delicious 🙂