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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14 Responses to “Chocolate Truffle Ice Cream”

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    1
    Jocelyn (Grandbaby Cakes) — May 31, 2013 at 8:14 am

    What a gorgeous chocolate!! I adore deep chocolate ice creams.

    • beantownbaker — May 31st, 2013 @ 10:07 am

      You would definitely love this then. It’s so rich and chocolatey!

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    Ashley Bee (Quarter Life Crisis Cuisine) — May 31, 2013 at 8:19 am

    I just got an ice cream maker and cannot wait to start trying it out… this looks a bit above my skill level, but a good thing to work towards!

    • beantownbaker — May 31st, 2013 @ 10:08 am

      I completely understand wanting to start out with an easier recipe. Sorbets are really easy. No cooking necessary for most sorbet recipes. But def keep this one in the back of your mind for when you feel more confident!

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    Eva @ Eva Bakes — May 31, 2013 at 8:51 am

    I made this dark chocolate ice cream last year, and it is definitely the best chocolate ice cream I’ve ever had. The 5-day wait time is pure torture, but it’s completely worth it. So glad you enjoyed this as much as I did!

    • beantownbaker — May 31st, 2013 @ 10:07 am

      I agree, it was complete torture, especially after taking a taste after it had processed in the machine…

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    tracy {pale yellow} — May 31, 2013 at 6:23 pm

    A rich, deep chocolate ice cream is worth the wait! It’s so hard to find a recipe for the decadent chocolate ice I desire, this recipe has moved to the top of my to-do list!

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    5
    Sues — June 3, 2013 at 6:48 am

    You can tell just by looking at this how rich and awesome it is!!

    • beantownbaker — June 7th, 2013 @ 8:52 am

      It’s seriously difficult to scoop it’s so thick!

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    Shannon — June 6, 2013 at 12:11 pm

    wowza, this certainly tell how rich and decadent it is!! i’m appreciating more and more those things that I only need a spoonful of to satisfy 😉

    • beantownbaker — June 7th, 2013 @ 8:53 am

      This is definitely one of those things. I love chocolate but could only handle one small scoop at a time.

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    Nutmeg Nanny — June 7, 2013 at 6:15 pm

    Who isn’t a fan of chocolate?! This looks amazing 🙂

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    Lisa T — June 16, 2013 at 6:42 pm

    I would love to try this recipe. I am wondering why you used coconut milk, and I’m assuming full fat coconut milk?

    • beantownbaker — June 16th, 2013 @ 7:47 pm

      i use coconut milk because I’m lactose intolerant so I can’t use cow’s milk or heavy cream. If you want to use those dairy products, follow the instructions in the original recipe. And yes, I use full fat coconut milk.

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