National Cookie Month is coming to an end so I am squeezing in one amazing cookie recipe! Last week I mentioned my love for butterscotch chips. Today I’ll let you in on another baking love: cinnamon chips. I often find my self snacking on these babies straight-out-of-the-bag.
I also have a deep love for soft, chewy, salty oatmeal cookies. This recipe is adapted from an oatmeal cookie recipe that I received from a friend who had received it from a road-side blueberry stand one summer. After a few changes it quickly became my go-to oatmeal cookie recipe and I find that everyone that tries these cookies simply loves them.
We had some friends over a few weeks ago to break in our pool table. I made a quick batch of these these cinnamon chip oatmeal cookies and they were devoured so quickly that I didn’t have time to photograph them. I really had no problem, though, making a second batch for you guys. These cinnamon chip oatmeal cookies are right up there at the top of my list, especially for a fall cookie. Cinnamon is such a warm cookie and perfect for enjoying with a cup of coffee on a cool autumn morning!
Cinnamon Chip Oatmeal Cookies
Yield: 3 dozen cookies
Prep Time: 6 min
Cook Time: 10 min
Soft and chewy, brown sugar-y oatmeal cookies full of cinnamon chips!
1 1/2 cups old-fashioned oats
1 cup all-purpose flour
3/4 tsp. ground cinnamon
3/4 tsp. sea salt
1/2 tsp. baking soda
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 tsp. vanilla
1 cup cinnamon chips
Preheat the oven to 350 degrees. Line two large cookie sheets with parchment paper and set aside.
In a medium bowl, mix the oats, flour, cinnamon, sea salt, and baking soda and stir to combine.
In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes. With the mixer on low, add the egg and vanilla to combine. Increase to medium speed and mix until the mixture is very fluffy and no streaks of fat remain.
Reduce the mixer speed to low and add the dry ingredients and mix just until they are fully incorporated. Stir in the cinnamon chips. Scoop dough into 1-inch balls and place about about 2 inches apart on the cookie sheets.
Bake in the preheated oven for 8-10 minutes until the edges just begin to brown.
If you can’t find cinnamon chips, you can use the same amount of any of the following: butterscotch chips (my favorite!), chocolate chips, white chips, dried cranberries, dried blueberries, dried cherries, walnuts, M&M’s, raisins (not my favorite!), etc.; or add an additional 1/2 cup oats and leave out any addition add-ins.