I’ve been hearing about cinnamon chips for awhile thanks to Jenny at Picky Palate. I looked for months but never found them. Last week I was in a random grocery store and saw them on the shelf. I scooped up a couple of bags and envisioned oatmeal, walnut and cinnamon chip cookies. My kids and I started baking once we got home. I adapted the recipe from the back of the cinnamon chip bag. The cookies smelled so good while they were baking and they tasted amazing fresh from the oven – I loved them dipped in ice cold milk. Not only were these cookies really good to eat they were also easy to make. This recipe makes a small batch of cookies, perfect for a family of four. I am looking forward to more tasty treats using these little cinnamon chips.
- 1/2 cup of butter, softened
- 1/2 cup of packed brown sugar
- 1/6 cup of white sugar (or 2 tbsp and 1 1/2 tsp)
- 1 egg
- 3/4 tsp vanilla extract
- 3/4 cups of flour
- 1/2 tsp backing soda
- Dash of nutmeg
- 1 1/4 cup of quick cooking oats
- 3/4 cup of cinnamon chips
- 3/4 cups of walnut pieces
Preheat oven to 350 degrees. Beat butter, brown sugar and granulated sugar in a bowl until creamy. Add egg and vanilla; beat well. Combine flour, baking soda and nutmeg; add to butter mixture, beating well. Stir in oats, cinnamon chips and walnut pieces.
Drop by heaping teaspoons onto an ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Cool cookies on a wire rack.