Oatmeal Cookies with Cinnamon Chips
Oatmeal Cookies with Cinnamon Chips are soft with just a little crisp around the edges and those cinnamon chips are delicious. Tried, true, and perfect!
Servings: 36 cookies
Ingredients
- 3/4 cup butter 1 1/2 sticks, at room temperature
- 1 1/2 cups brown sugar
- 1 large egg
- 2 tsp. vanilla
- 1 1/2 cups flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- scant 1/2 tsp salt
- 2 cup old-fashioned oats
- 2 cups cinnamon chips
Instructions
- Preheat the oven to 325 degrees and line your baking sheets with parchment paper or a baking mat.
- Add the butter and the brown sugar to the bowl of your stand mixer and beat on medium speed until the mixture is light and fluffy, around 2 minutes. Add the egg and vanilla and beat for another minute. Add the flour, sprinkle on the baking soda, baking powder, and salt. Mix until combined.
- Add the oats and combine. The mixture will be a little tacky, but you should be able to roll it into a ball in your hands without making a total mess. If it is too sticky, add 1 tablespoon of flour at a time until the mixture can be handled. Stir in the cinnamon chips.
- Roll the dough into 1 to 1.5 inch balls, using your hands and place the balls on the prepared cookie sheet 2 inches apart. Use a fork to slightly flatten each cookie.
- Bake for 10 to 14 minutes until the edges begin to brown and the centers are set. Transfer to a wire rack and let them cool completely.
Notes
- Keep an eye on the edges of the cookies as they bake. When they start to turn golden, it's a good sign that your cookies are nearly done. This ensures they are chewy inside with a slightly crisp edge.
- Stick to old-fashioned oats for the best texture. Quick oats can become too mushy, while steel-cut oats are too hard for this recipe.
- Depending on the humidity and altitude of your baking environment, you might need to adjust the amount of flour slightly. If the dough feels excessively sticky, add flour one tablespoon at a time until it's manageable.
- These cookies keep well in an airtight container at room temperature for up to a week, ensuring they stay fresh. For longer storage, consider freezing the dough balls and baking them as needed.
Nutrition
Serving: 1 of 36 cookies | Calories: 108kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 61mg | Potassium: 38mg | Fiber: 1g | Sugar: 9g | Vitamin A: 126IU | Calcium: 17mg | Iron: 1mg
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