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.

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Oatmeal Chocolate Cinnamon Cookies

Yield: 5 dozen


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


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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8 Responses to “Peppermint Chocolate Chip Cookies”

  1. #
    Fun and Fearless in Beantown — December 23, 2010 at 6:11 pm

    Per usual, these look fantastic! Wishing you and C a Merry Christmas!

  2. #
    flourchild — December 23, 2010 at 6:20 pm

    These look delicious and they are very festive! Normally peppermint recipes don’t really catch my eye, but I will definitely have to try this one. Thanks!

  3. #
    Daisy — December 24, 2010 at 4:52 pm

    you taking full advantage of the peppermint chocolate combo in all forms is highly appreciated. These look delightful. Merry Christmas Jen!

  4. #
    nan — December 16, 2013 at 1:06 pm

    Do you add the crushed peppermint before or after adding the chocolate chips?

    • beantownbaker — December 17th, 2013 @ 10:58 am

      At the same time that you add the chocolate chips. I’m updating the recipe to be more clear.

  5. #
    Taylor — December 20, 2013 at 9:38 pm

    I was wondering if i could just do a second cup of regular sugar instead of the brown sugar? i am all out…

    • beantownbaker — December 26th, 2013 @ 10:57 am

      Hi Taylor. Sorry for not responding sooner, I was offline for the holidays. The brown sugar really enhances the texture of these cookies. If you have molasses, you can make your own brown sugar by mixing molasses and white sugar. Otherwise, go ahead and use all white, just be aware that they won’t be as soft and chewy. Happy Holidays!

  6. #
    April — December 16, 2014 at 11:18 pm

    Do I need to adjust the recipe for my high altitude?

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