My cookie connoisseurs may have been feeling neglected, but I think I redeemed myself this weekend on this most recent batch of cookies.
I've been obsessing over this recipe for a while. Making small adjustments each batch. After this last batch I felt satisfied, and I am getting requests for the recipe, so I feel I finally reached success on this flavor. The final addition to the recipe was the cinnamon chips. I found them in the largest grocery store chain I have regular access to a couple months ago and stashed them away for when the time was right. This was it.
Cinnamon lovers will thank you. Oatmeal lovers will thank you. Cookie lovers will thank you. This is the perfect balance of cinnamon and oatmeal wrapped into a lovely chewy cookie. If you don't have cinnamon chips, go ahead, make them anyway! Just add an extra pinch of cinnamon if you omit the chips to make up for the cinnamon. Trust me, living where I do, I often have to substitute or work around special ingredients!
Chewy Cinnamon Oatmeal Cookies
1 3/4 cup flour
1 3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 cup dark brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 cups quick cooking oatmeal
1 1/2 cups old fashioned oatmeal
10 oz bag cinnamon chips
Mix together flour, cinnamon, nutmeg, salt, baking soda, and baking powder. Set aside.
In large bowl, cream together butter and sugars until fluffy. Add eggs and vanilla, mixing until combined. Add dry ingredients to butter mixture mixing until ingredients are completely combined. Add cinnamon chips, stir by hand until evenly distributed.
Cover dough and refrigerate overnight. * Preheat oven to 350 degrees. Line baking sheets with parchment paper. Using small cookie scoop, drop dough onto prepared cookie sheets. Bake for 10 minutes. Cool for 3 to 4 minutes on baking sheet, then transfer to cooling rack.
Store in airtight container for 4-5 days.
*I do not recommend shortening the dough chill time on this recipe.
Enjoy!
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