What?!? Two dessert posts in one week?!?! It’s about time, right?
Well, my friends…it is that time of year. The time when my baking mitts, double oven, and KitchenAid mixer are working overtime. And this year, on top of all my “usual” Christmas goodies, I decided to try out some new cookies. I wanted to use cinnamon chips, and I thought that adding them to oatmeal raisin cookies would be a good place to start. I looked around online to see if such a recipe already existed and didn’t really find one. So I decided to just find a good ol’ oatmeal raisin recipe and then add the chips to it.
Here I thought I was quite clever, coming up with this “new” idea…and then one of the girls on my cooking board posted a recipe for this exact kind of cookie earlier this week. Not the same recipe, but the same concept. Not as clever as I thought. Drat. But nonetheless, this is one amazing cookie. It’s soft, a little chewy, and chock full of flavor. The cinnamon chips add just a leetle bit extra oomph to an already delicious cookie. J was quite fond of these as well. He said he couldn’t decide if these or the pumpkin white chocolate chip were his favorite. Remember folks, he’s not a sweets kind of guy…and he has been loving all these cookies lately. That, my friends, is a big compliment.
So basically…you need to make these cookies. Like, yesterday! I’d venture to say that they will become a favorite.
Oatmeal Raisin Cinnamon Chip Cookies
Slightly adapted from Sally’s Baking Addiction
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup light or dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- 1 Tbsp molasses
- 1-1/2 cups all-purpose flour
- 1 tsp baking soda
- 1-1/2 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups oats (old fashion or quick are both fine)
- 1 cup raisins
- 1 cup cinnamon chips
Preparation
- In the bowl of your stand mixer (or a large bowl if using a hand mixer) cream the softened butter and sugars together on medium speed, until smooth. Add the egg and mix on high until combined. Scrape down the sides and bottom of the bowl if needed. Add the vanilla and molasses and mix on high until combined.
- In another bowl, stir together the flour, baking soda, cinnamon, and salt . Add the flour mixture to the butter mixture and mix on low until combined.
- Add in the oats and raisins and mix on low speed until just combined. Stir in the cinnamon chips. The dough will be thick, yet very sticky. Place the dough in the refrigerator to chill and firm up for 30-60 minutes.
- Preheat oven to 350 degrees F. Line baking sheets with foil, parchment paper, or silicone baking mats.
- Using a medium cookie scoop or tablespoon, roll balls of dough, about 1-1/2 inches, and place 2 inches apart on the baking sheets. Bake for 10 minutes until lightly browned on the sides. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. (The cookies will seem under-cooked when you pull them out of the oven – they are supposed to! They will continue cooking and firm up some while they are on the cookie sheet.)
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