When it snows, I bake. And it’s been snowing a lot lately. The weather forecast is calling for warmer temperatures starting tomorrow (hallelujah!) so hopefully winter is finally coming to a close here soon and the kids can get back to school. And I can get back to work.
Yesterday’s snow day treat was a new cookie, inspired by my sister’s long-ago suggestion to buy Hershey’s cinnamon chips because they were an incredible hidden treasure. When I happened to see some at the grocery store a while ago, I HAD to pick up a bag or two. But since I didn’t have a specific recipe to use them in, they sat next to the more-frequently-used bags of semi-sweet chocolate chips in the cupboard.
I am so glad that I finally pulled the cinnamon chips out! I admit that the cookie dough smelled so delicious that I had a few scoops of dough before I even baked them…and then once I put them in the oven, the smell in my kitchen enticed everyone in the house to gather around to see what I was baking.
Oatmeal cookies are hit-and-miss at our house. I love traditional oatmeal raisin cookies, but if I made a batch with raisins, I’d be stuck eating them by myself (with maybe a little help from the 2 oldest boys…). Most of the time when I say I’m making oatmeal cookies, I get groans of “But I like chocolate chip better!” I heard that this time around, too. Until they tried them.
The cinnamon chips give these cookies the scent and flavor of the best cinnamon oatmeal ever, and they taste even better. At least that was the consensus at our house yesterday.
Just a note: in an effort to reduce a little bit of the sugar, I substituted the granulated sugar with Stevia. While they still had plenty of regular sugar and butter and all that good stuff, I figured it wouldn’t hurt. I used the conversion table on the box of Stevia.
Cinnamon Chip Oatmeal Cookies
- 1 cup butter, softened
- 1 cup packed brown sugar
- ⅓ cup granulated sugar
- 2 eggs
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 2½ cups quick-cooking oats
- 1⅔ cups (10 ounce package) Hershey's Cinnamon Chips
- Heat oven to 350°.
- Beat butter and both sugars in a large mixing bowl until creamy. Add eggs and vanilla and continue to beat.
- Combine flour and baking soda in a separate bowl; add to wet ingredients and mix well. Stir in oatmeal and cinnamon chips.
- Drop scoops of cookie dough onto cookie sheet, leaving an inch or two of space between each cookie, and bake for 10-12 minutes, or until golden brown on the bottom.
- Let cookies rest on the cookie sheet for 2-3 minutes and then remove to a cooling rack.
PS – If you were wondering, I won’t be waiting til the next snow storm to make another batch. And, yes, the cookies are almost gone this morning. We polished them off!
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