Wednesday, December 19, 2012

Sassy Sweet: Cinnamon Chip Oatmeal Cookies

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Here we are: my one and only Christmas cookie recipe this year.  As I said in an earlier post, I am daring to be different this Christmas.  All of December I’ve seen hundreds (literally) of Christmas cookie posts, do you really need more?  If so, tomorrow I will link all of my Christmas cookies from the last few years in its own post.  Just for you.  Meanwhile, I hope this one will do my holiday spirit justice.    

John couldn’t believe it when he saw on the shopping list “cinnamon chips”.  He looked at me with that dubious expression of his which says, “okay lady, you’re really weird but I’m not going to argue about it”.  Then, again, as I’m searching through bags and bags of chocolate chips (because of course everyone in the store threw the bags all over each other?  Who does that?  And more importantly, why?).  Finally he says, “I don’t think cinnamon chips exist”. 

And, just like that, my hand closed in on the very last bag of cinnamon chips in the store.  Success!  Ha John!  In your face!  No…I never would have said that.  What I meant was yes, honey, here they are.  Anyway, once we got them, I needed to make something that did them justice.  John LOVED these cookies, calling the cinnamon chips, “a little burst of cinnamon flavor in every bite”.  Couldn’t have said it better myself.
Cinnamon Chip Oatmeal Cookies (adapted from the back of the Hershey's cinnamon chip bag)
Serves:  24 (48 cookies)
1 cup butter (2 sticks)
1 cup brown sugar
2 eggs
1 1/2 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
2 1/2 cups oats
2 cups cinnamon chips
1 cup dried cranberries

Preheat the oven to 350 degrees F.  Beat butter and sugar until creamy.  Add eggs and vanilla and beat well.  Then, add flour and baking soda.  Beat well until fully combined.  Stir in oats, cinnamon chips, and cranberries.  Drop tablespoons of dough onto an ungreased cookie sheet about 1-2 inches apart (I can fit 12-15 cookies per sheet).  Bake for 10-12 minutes, until lightly browned on top.  Let cool and then place in an airtight container to store for up to 1 week.

Until the next time my oven is on…

1 comment:

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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