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

Print Save

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.

    Pin It

23 Responses to “Raspberry Meringue Cookies”

  1. #
    1
    Steph — January 16, 2009 at 1:09 am

    These are so cute and perfect for Valentine’s Day!

  2. #
    2
    bensbaby116 — January 16, 2009 at 1:43 am

    They’re so pretty!! I love meringues, I love raspberry, and I love chocolate… I might have to try this recipe. Thanks for posting!

  3. #
    3
    Linds — January 16, 2009 at 1:05 pm

    Those looks absolutely lovely! Great job!

  4. #
    4
    Melissa — January 16, 2009 at 1:34 pm

    How pretty, pink & perfect!

  5. #
    5
    Kristen616 — January 16, 2009 at 2:43 pm

    Not only are they SO pretty but they look delicious! I love that flavor combination.

  6. #
    6
    Erin — January 16, 2009 at 2:54 pm

    I bet those would be great for a wedding or baby shower! They look lovely! And I bet the raspberry/dark chocolate combo tasted great!

  7. #
    7
    Colleen — January 16, 2009 at 4:46 pm

    These are BEAUTIFUL!

  8. #
    8
    Jen — January 16, 2009 at 4:59 pm

    These would be perfect for a baby shower. You could probably use any flavor jello in them.

  9. #
    9
    Joelen — January 16, 2009 at 4:59 pm

    gorgeous pic and the flavor of raspberry and chocolate is wonderful!

  10. #
    10
    Lori — January 19, 2009 at 2:27 am

    Those look amazing. I love that first photo, nicely done!

  11. #
    11
    mooskietx — January 19, 2009 at 3:59 pm

    Just looking at the picture makes me feel like i need to go to the gyms in Boston.

  12. #
    12
    Katie — January 20, 2009 at 12:58 pm

    Oh my gosh, these look INSANELY awesome!! I want one right now!!

  13. #
    13
    Lucy — February 20, 2009 at 12:14 am

    These looks simply gorgeous! and… I have a cookie tray to make for a baby shower… my yet to born grandson. Wonder how these would look in a light blue????

  14. #
    14
    Jen — February 20, 2009 at 1:21 am

    You could definitely use blue jello.

  15. #
    15
    Alicia — February 20, 2009 at 3:43 am

    These are so pretty! Im having a baby shower this weekend for a baby girl and these would be perfect. Which tip did you use for the star?

  16. #
    16
    Jen — February 20, 2009 at 2:47 pm

    I used the really big star tip. Not sure what # it is, but it’s the same one that I used for my peppermint meringues (there’s a picture in that post).

  17. #
    17
    creativecarryout — February 20, 2009 at 3:05 pm

    I saw this on tastespotting and wanted to comment on how gorgeous your photo is. I’ve bookmarked your recipe too – these are beautiful and I bet delicious with that flavor combination.
    Thanks,
    Michelle
    http://oneordinaryday.wordpress.com/

  18. #
    18
    Jen — February 20, 2009 at 9:15 pm

    Thanks for the compliments!

  19. #
    19
    Jennifer — February 21, 2009 at 11:57 am

    Those are so cute!!!!!!!!

  20. #
    20
    Erin — March 3, 2009 at 2:03 pm
  21. #
    21
    colleen — March 9, 2013 at 10:32 am

    Very good meringues… have made them several times for church since I found this recipe… they evaporate instantly ! Great also for a non wheat gluten item.

    • beantownbaker — March 9th, 2013 @ 3:01 pm

      Glad you enjoy them!

  22. #
    22
    behance — October 12, 2018 at 5:06 pm

    I feel useful from the sharing you bring. Thank you for the value you bring to the reader

Leave a Comment