Recipe by Nell Majeran
I got this recipe from the back of a bag of Hershey's Cinnamon Chips. My father loves these cookies and is always asking me to "make a batch". They are chewey and sweet and delicious and you won't believe how fast they go.
Top Review by NurseJaney
These were DE-lish !! I, too, reduced thw amount of granulsted sugar, but it could likely be eliminated altogether. I got about 57 cookies using a #40 scoop,; they do not spread, so you can place them closer than some others. It truly IS stiff batter, takes some muscle to mix in chips and raisins. Perfect outcome at 11 minutes. HINT: cinnamon chips are not readily available ! If you see them at the super, snag up as many as you can. Alternate is King Arthur, but they are much more expensive. Thanks for sharing, Nell. These have added to my Christmas plate plans.
- 236.59 ml butter or 236.59 ml margarine, softened
- 236.59 ml packed light brown sugar
- 78.07 ml granulated sugar
- 2 large eggs
- 7.39 ml vanilla extract
- 354.88 ml all-purpose flour
- 4.92 ml baking soda
- 591.47 ml quick-cooking oats
- 283.49 g packagehershey's cinnamon bark
- 177.44 ml raisins
Directions See How It's Made
- Preheat oven to 350°.
- In large mixing bowl cream butter, granulated sugar and brown sugar.
- Beat in eggs and vanilla.
- Add flour and baking soda, mixing well.
- Mix in oatmeal, cinnamon chips and raisins (batter will be heavy).
- Drop by heaping teaspoonful onto ungreased cookie sheet and bake for 10-12 minutes or until they look golden around edges.
- Let cool for about 1 minute and then remove to wire rack to finish cooling.