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

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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.

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9 Responses to “Pumpkin White Chocolate Chip Cookies (Bookmarked Recipes)”

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    1
    Robyn — September 29, 2008 at 7:02 pm

    These look great! I made first pumpkin recipe of the season yesterday as well. I love how it makes you kitchen smell great!

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    Pam — September 29, 2008 at 8:47 pm

    These sound wonderful! Thanks for your entry!

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    3
    ttfn300 — September 29, 2008 at 11:01 pm

    ooh, i’m liking that combo of pumpkin and white chips!!

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    4
    Jen — September 30, 2008 at 1:39 pm

    Yes, the pumpkin white chocolate combo is awesome. I love fall baking!

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    5
    Natural Care — October 1, 2008 at 4:46 am

    Thanks for sharing delicious recipes.

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    6
    Tina — October 3, 2008 at 5:50 pm

    Those cookies sounds great!!!!!!!

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    Jin Hooi — October 4, 2008 at 11:41 am

    I have never had pumpkin cookies before, these cookies look delicious !! I will sure give this a try very soon, thanks for sharing !!

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    8
    ~Amber~ — October 11, 2008 at 2:09 pm

    They look delicious! Some of mine were poofy and some were not. I chose to photograph the non-poofy one cause they looked best. 🙂

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    Apaddie — September 5, 2011 at 5:09 pm

    These cookies are our seasonal favorite. We also use Butterscotch chips for variation. Fabulous!!

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