When I was grocery shopping last week I spotted a bag of Hershey’s Cinnamon Chips (this is not a sponsored post) in the baking aisle. I’m a bit wary of Hershey products anymore because their chocolate has gone way downhill over the years, but I figured there was no chocolate in these chips and it would be fun to try something new.
Yesterday I remembered that I had them in the freezer and decided it was time for some experimenting. They were as easy as any other chocolate chip cookie to make, and while I was actually short half a cup of the oatmeal, I think they actually turned out better than if I’d used the full amount the recipe calls for. I did add half a cup of mini chocolate chips, and next time I’m going to try them with some chopped walnuts.
They flattened out a bit more than they normally would have because of the missing oatmeal, and though I’m not usually a fan of flattened, crispy chocolate chip cookies, these are pretty great!
These are perfect for a fall treat, and the cinnamon will make your kitchen smell amazing.
Keep an eye on them in the oven for the first batch of two — they brown up quickly.
Oatmeal Cinnamon Chip Cookies
adapted from Hershey’s
1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/8 tsp salt
2 cups quick-cooking oats
1 10 oz package Hershey Cinnamon Chips
Heat oven to 350° F.
Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour, salt and baking soda; add to butter mixture, beating well. Stir in oats and cinnamon chips (batter will be stiff). Drop by heaping teaspoons unto ungreased or parchment-lined cookie sheet.
Bake 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. Makes about 4 dozen.