Cinnamon Chip Cookies

5 May

Happy Cinco de Mayo! It’s so Americanized that it’s practically un-Mexican, so have a recipe for cookies!

  • 1 cup (2 sticks) butter, softened
  • 1 cup packed dark brown sugar
  • 1/3 cup granulated sugar
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2-1/2 cups quick-cooking oats1-2/3 cups (10-oz. pkg.) HERSHEY’S Cinnamon Chips

Gather yon ingredients, and preheat your oven to 350.

Combine your sugar, brown sugar, and butter in a bowl, and then beat it until it’s all combined. Funny story about that…

I was an airhead and didn’t check to see whether or not I had enough butter in the house, and it turned out that I didn’t, so I ended up using 1/2 cup of shortening and 1/2 cup butter. It actually works.

Anyway, add your eggs and vanilla and mix them in.

Mix together your flour and baking soda.

Gradually add it to your wet ingredients.

Now, the original recipe says to stir in the oats by hand, but I’m lazy so I just mixed them in with the hand mixer- it gets a bit thick, but it’s better than mixing it all by hand.

Note- do not do this with the cinnamon chips. ALWAYS stir them in by hand.

Your batter is going to be super thick, but that’s the way it’s supposed to be.

Anyhoo, drop them in tablespoon-sized drops onto a cookie sheet. I lined my sheets with aluminum, and if you do this make sure to keep the shiny side DOWN. Otherwise, you’ll have some crispy cookies, and that isn’t what you want for these.

These, surprisingly, don’t spread out too much, so you’ll be able to fit an even dozen onto one sheet.

Insert them into the oven for 10-12 minutes, or until golden brown and delicious.

Sorry it’s a little blurry.

And that’s it! Let them cool for a few minutes before transferring them to a cooling rack- otherwise they’ll crack and you’ll end up with broken cookies (not that anyone would really complain, mind, but still).

Happy happy eating!


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