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. 
These sound soo good!!!
I haven’t conquered my fear of yeast yet, but these look like a yummy way to try to.
They look great!
These look like the most delicious thing I could ever eat.
Yeast is definitely become less and less scarey for me…
Steph – you should so whip these up. They’re not too hard and worth the effort!
OH MY GOODNESS WOW! This is seriously the BESST idea!! THey look sooooo good!!
I’m glad you’re starting to conquer your fear of yeast! Those cupcakes are so photogenic. I’m getting hungry just looking at them.
what a great idea! They look great!
OMG these look awesome! I need one right now:)
Awesome!
And I saw on Cake Wrecks that today is National Cupcake Day.
These look so cute!
oh my gosh! YUM! Hubby LOVES cinnamon rolls. I’ll have to make these for him. He’ll probably eat 1/2 of them in a sitting!
My step son would go ape shit over these!!
He loves carrot cake, but no nuts or raisins – and cinnamon is his favorite spice so I made a cinnamon cream cheese frosting that would go perfect with these!!
Thanks for the idea!
I got my jam in the mail today. thank you so much! They were super yummy. I’ll be posting about it in the next couple of days. Rhubarb is my favorite and the vanilla peach bourbon….GENIUS! I’m a follower now. Thanks again.
What a cool idea, they look fabulous – yum!
Adorable! Love cinnamon rolls and cupcakes… bet these are amazing… and add that cream cheese frosting…yum! I so need these the next time I actually have time to make breakfast! Great job!
These are perfect for the office since they are served in their own paper! Not to mention, they are so cute…
They are SUPER cute! Kudos to you on working out your yeast fears! 🙂
~ingrid
adorable! But not too cute not to eat 😉
Super cute and beautiful!
Oh wow, these look amazing! I love cinnamon rolls… mmm… Great idea to bake them in cupcake liners! 🙂
So glad you liked them!
Great idea! They look so cute and delicious!
What a wonderful alternative to those expensive “bake and give” paper baking molds. THanks for the idea. (found you thru taste spotting.)
fabulous!! i’m going to bookmark this one!
These are so gorgeous! You’ve given me a great idea to try out for the next batch of cinnamon rolls I’m whipping up! 🙂
those are ADORABLE!!
LOVE THEM!
They would be good for my kid’s teachers!
YUM! Can’t wait to try this recipe and the strawberry basil ones also! Beautiful!
These are so ridiculously adorable! I bet they taste amazing simply because they’re so cute.
these look and sound soooo good! I’ll definitely have to try them soon!
These are adorable! Can’t wait to try them out 🙂
Those look AMAZING. I’m definitely gonna try those tomorrow morning. They would go amazing with coffee for breakfast. 🙂
I don’t bake much, but I have some wonderful recipes on my website you should check out.
http://www.nowthatsgood.net
Thanks!
Try using real Cinnamon in your recipe and reduce on the sugar.
The Cinnamon that we buy in the US is actually Cassia.
Breakfast? How about, snacks – lunch – and dinner!
I totally made these from her website and looved them so much. They were so delicious and smelled so good.
Yep Pat, most of what we use in the US is Cassia. I thank Alton Brown for knowing that little fact. You can find really good cinnamon at spice stores like Penzeys.
It’s been twenty years since I’ve baked anything that didn’t come from a box. I had some time today and tried these rolls. Not bad!! They came out pretty and my husband is taking them to work tomorrow. Husband says these are really great.
Those are adorable!!! Such an amazing idea I’m making these for my Mommy christmas party! 🙂
Idea for the frosting, try melting it a bit and then dipping the rolls in it. We used to do this at the bakery I worked at really quick way to make them look really professional! I also like the rustic look but it’s a fun way to make your coworkers jealous of your skills!
Great tip Alexandra!
These were great – made them last night to serve for a brunch this morning. 15 seconds in the microwave was all they needed to go from good to amazing and gooey. This was also my first time using yeast and now feeling confident. Thanks!
they look so good. I am looking for a good recipe, but the yeast scares me. but I think I will it give it a try soon…