Now we can proceed.
I saw these at the grocery store. They intrigued me. So I bought them…to make treats for the kids (wink, wink).
On the back is a recipe for Oatmeal Cinnamon Chips Cookies which just sounded perfect…so I made them…for the kids…and this blog…and to share with the moms at playgroup…and----ah, who am I kidding?
Let’s just get on to the good stuff.
Heat your over to 350 degrees F. Pull out your Stand Mixer or Hand Mixer. I decided to use my stand mixer (that I inherited from my husband’s grandma) and now that I finally figured out that I am supposed to use both spinner thingy’s it functions much better. (First time I used it, I only used one spinner thingy and it was lame and I didn’t use it for two years. Last week I went online to read the user manual and well, now it’s not so lame…just I am.)
Beat 2 sticks of butter, 1 cup of packed brown sugar and 1/3 cup granulated sugar in bowl until creamy. I beat it for a good 2 minutes. (tip: to soften butter from the fridge, microwave for 10 seconds at 50%; if it is from the freezer, microwave for 20 seconds at 30%)
Add 2 eggs and 1 and 1/2 teaspoons vanilla extract; beat well. I don’t like to beat the egg too much, just until it is incorporated into the mix.
Combine 1 and 1/2 cups all-purpose flour and 1 teaspoon baking soda. I know I am supposed to do this step in a separate bowl, but I don’t. I just put the flour in there, add the baking soda on top,then kinda stir them together with a spoon. One less bowl to clean. Slowly beat this all together, gradually increasing speed.
Stir in 2 and 1/2 cups of oats and the bag (1-2/3 cups) of cinnamon chips. Pause to scrape the sides and make sure it’s all distributed evenly.
Drop by heaping teaspoons, I do tablespoons, onto ungreased cookie sheet. I like to slightly pat them down so the middles cook a little more evenly. Plus I wanted to show off my Sassy Halloweeny Black fingernails ;)
Bake 9 minutes (although the recipe says 10-12) or until lightly browned.
Meanwhile let your children clean the utensils.
Cool at least 5 minutes (although the recipe says 1); remove from cookie sheet to your mouth…er, wire rack. I actually lay out tin foil and have them cool on that—it’s what my mom did, so it’s what I do.
Pretty darn delicious…
I just thought I should promote something healthy…
Plus, this is what I ate afterwards to make me feel less guilty THREE cookies later…and that’s not counting the scoops of dough I ate because really oatmeal cookie dough is probably one of the best dough's EVER!
Oatmeal Cinnamon Chips Cookies
courtesy of Hershey’s Kitchens
1 cup (2 sticks) butter or margarine, softenPlease note that I modified this recipe in my instructions, which I think made them turn out better, so go back and review…if you want.
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
2-1/2 cups quick-cooking oats
1-2/3 cups (10 oz. pkg.) Hershey’s Cinnamon Chips
3/4 cup raisins
1. Heat oven to 350 degrees F.
2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture. beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff).
3. Drop by teaspoons onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.