Cinnamon Chip Oatmeal Cookies
photo by NurseJaney
- Ready In:
- 1 cup butter or 1 cup margarine, softened
- 1 cup packed light brown sugar
- 1⁄3 cup granulated sugar
- 2 large eggs
- 1 1⁄2 teaspoons vanilla extract
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 1⁄2 cups quick-cooking oats
- 1 (10 ounce) package hershey's cinnamon bark
- 3⁄4 cup raisins
- 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.
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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.
I was introduced to cinnamon chips when a Zaar swap partner requested a bag. I've never tried them but finally picked up a bag for myself. Made these delicious cookies tonight. They have a great flavor and almost melt in the mouth. I even placed a few in the box going in the mail tomorrow for my cookbook swap partner. I'll be making these again and again.....
I was going to post this recipe,but I am glad you did! These cookies became a staple Fall/Christmas cookie last year, when I ended up making over 350 of these!! I, too, sometimes,cut back on the sugar for my sugar-challenged friends. My children like them w/o raisins (go figure?), but when I do use raisins, I only use golden raisins. It is a wonderfully different taste. Also, another change I have made. One time I ran out of vanilla extract, so I used a Caribbean mixed essence extract. Everyone thought it tasted better than regular vanilla, so now, everyone wants it that way. Check an ethnic section or a West Indian store for mixed essence. Either way, these cookies never last two days in my house, esp. when friends stop by. All time favorite!!
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RECIPE SUBMITTED BY
I'm married and have 2 children and 1 new grandson born April 19th 2005. I am a foster mother who takes in children between the ages of 7 and 14. My 12 yr. old son was a foster child that we adopted. We have 6 cats and a black lab/golden retriever mix dog. In my spare time (rare) I like to crochet and read and look for ethnic recipes on Recipezaar for the foster kids.