I’m always looking to try new cookie recipes. I made this one about a month go for our Friday treats. It was the first official week of fall, so I wanted a cookie with a little spice. I knew pumpkin recipes would be in full swing soon, so I steered clear of that and decided on using the cinnamon chips I had in the pantry. Cinnamon and chocolate is a pretty good combination, which led me to creating these cinnamon oatmeal chocolate chip cookies.
Do they not look scrumptious? I baked a few dozen and had to bag them up quickly to keep all the little hands in my house from eating them.
The great thing about these cookies is they don’t have to be in the fridge for hours to keep a nice thick shape. The oats in the recipe do a great job of plumping them up. If you want them a little thicker, you can chill the dough.
If you can’t find cinnamon chips for this recipe, try the salted caramel ones or peanut butter chips from Reese’s. Both are delicious and pair well with chocolate.
You’ll find the full Cinnamon Oatmeal Chocolate Chip Cookies recipe below, enjoy!
If you’re looking for more cookie recipes, I’ve got you covered!
- 2 cups flour
- 1 tbs cinnamon
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 cup softened butter if using salted, don't use additional salt in dry ingredients
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs large
- 1 1/2 tsp vanilla
- 1 cup quick oats
- 1 cup cinnamon chips
- 1 cup chocolate chips semi-sweet
- Preheat oven to 375
- 1. Combine dry ingredients (flour, baking powder, cinnamon, salt) into a bowl. Mix gently and set aside.
- 2. In a mixing bowl, mix together sugars and butter. Once they are mixed well, add eggs- one at a time.
- 3. Add vanilla and continue mixing.
- 4. Using a 1/2 cup measuring cup at a time, add dry flour mix to the wet sugar mix. Do this until all wet and dry ingredients are mixed.
- 5. Add in chocolate chips, cinnamon chips and oats. Mix well, using a wooden spoon or at a low speed if using a mixer.
- 6. Scoop dough onto a lined baking sheet. Parchment paper is the best product to use for cookies. Bake for 8-10 minutes or until edges are slightly brown.
- 7. Cool for a minute on the baking sheet before moving to a cooling rack. Store in an airtight container.
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