Oatmeal Cinnamon Chip Cookies

Oatmeal Cinnamon Chip Cookies

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
2 eggs
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.


Homemade Hummus

Homemade Hummus

I love love love hummus, and it was a happy day indeed when I discovered that you could make it at home!

However, I’ve had a hell of a time trying to find tahini, one of the main ingredients, at the grocery store, and I’m not willing to spend $20+ at a specialty shop. So I filed it away in the back of my mind and just bought the tiny, expensive little tubs when I needed it.

But I was on Amazon the other day looking for something completely unrelated, when one of the related search suggestions (seriously) showed a jar of tahini. And it was affordable! And Prime shipping! So I bought it.

It arrived today (along with the unrelated item I needed in the first place), and I picked up several cans of garbanzo beans (also known as chickpeas) while I was at the store this morning.

I hunted around online for a good recipe, and they’re all pretty standard. However, the issue that I had with them is that they all call for two cups of beans. One can of garbanzo beans is 1-1/2 cups, so you need two cans, but you’re not using over half of the second one. I didn’t want it taking up space in the fridge (yesterday was yogurt-making day and salad jarring day), so I dumped both cans into the food processor.

I used this recipe for my jumping off point, and here’s what I did instead:

Homemade Hummus

2 cans garbanzo beans (about 3 cups), drained (reserve some of the liquid)
1/2 cup tahini
1/4 cup lemon juice
1 to 1-1/2 teaspoons kosher salt
4 cloves garlic, halved
1 tsp ground cumin

In a food processor, combine garbanzo beans, tahini, lemon juice, salt, garlic and cumin until smooth. Add some of the drained garbanzo bean liquid if it’s too thick. Test for taste and adjust as needed, pulsing after each addition.

Place in a dish and sprinkle with paprika and a drizzle of olive oil. Serve with sliced veggies and baked pita chips.

Homemade Hummus

I could literally just eat this with a spoon. It’s a thousand times better than store bought, and it makes a ton so you’ve got plenty for some healthy snacking. I tested it out with baby carrots, and my oldest had some with Wheat Thins. I know it’s traditional to serve with pita chips, but I’m trying to lay off the processed carbs for summer, and carrots were perfect (and so were the Wheat Thins).

Store it in a regular plastic container in the fridge, which works well when you have to smooth out the top after a few sneaks.


Wordless Wednesday: The Perfect Evening Snack

These posts aren’t so wordless, huh?

Anyway, this is one of my most favorite evening snacks. Popcorn made with coconut oil and seasoned with sea salt. Heaven in a bowl.

What’s your favorite snack?