If for some reason you are planning to have an open house in the near future, I suggest you have a tray or two of these cookies baking at all times during the event to make your home seem as inviting as possible.
These oatmeal cookies smell so heavenly when baking, like sweet vanilla, butterscotch and wafts of cinnamon.
A while ago I bought a bag of Hershey’s cinnamon chips out of sheer curiosity, and they worked quite well in this recipe. My fear was an overwhelming cinnamon taste, but the brown sugar mixing with the chips really create a nice butterscotch and spice combo.
I brought these to a coworkers ‘moving party’ and they were gobbled up with many a compliment from my more than willing
guinea pigs, er I mean colleagues.
Oatmeal Cinnamon Chips Cookies
- 1 cup butter, soft
- 1 cup packed brown sugar
- 1/3 cup granulated sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 1 1/3 cup flour
- 1 tsp baking soda
- 2 1/2 cup quick cook oats
- 1 10 oz bag cinnamon chips
Heat oven to 350°. With an electric mixer, beat the butter and both sugars until creamy. Add in eggs and vanilla, beat well. Combine flour and baking soda and add bit by bit to the butter mixture. Mix well. Stir in oats and cinnamon chips.
Drop dough by the tablespoonful onto a cookie sheet lined with parchment paper. Don’t overdo the scoops, the cookies will spread when baking. Bake for 10 to 12 minutes, depending on size. Cookies will be browned on edges and mostly set in the center. Remove from oven and let cookies cool on a wire rack. Best eaten warm or within a couple days.
Recipe from Hershey’s