Choc-ful-o-sin Oatmeal Cookies |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 30 |
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Love the combination of cinnamon chips and oatmeal! One of the best investments I’ve ever made in baking products is the Silpat silicone baking sheet liner! I have 2 of them and they make cookies almost jump off the sheet and clean-up is a snap! Read more ! Silpats run about $20.00 apiece, which is a little pricey but so worth it! I have used less expensive silicone liners but they just don’t stand up as well. Having said all that, if silicone liners are not an option, parchment paper is a good substitute. Ingredients:
1 cup butter, softened |
1 cup granulated sugar |
1 cup brown sugar, firmly packed |
2 eggs |
2 cups all-purpose flour |
1/2 teaspoon baking powder |
1 teaspoon baking soda |
1/8 teaspoon salt |
1 teaspoon vanilla |
2 cups regular uncooked oats |
1 cup chopped nuts |
6 oz. (1/2 pkg.) chocolate chips |
5 oz. (1/2 pkg.) hershey’s cinnamon chips |
Directions:
1. In a medium bowl, cream butter.
2. Gradually stir in sugars, beating well.
3. Add eggs and mix well.
4. Add vanilla and stir.
5. In a large bowl, whisk together flour, baking powder,
6. baking soda and salt.
7. Stir into butter/egg/sugar mixture.
8. Fold in oats, chocolate chips, cinnamon chips and nuts.
9. Chill dough for 2 hours.
10. Preheat oven to 350 degrees F.
11. Roll dough in palm of hands into walnut sized balls.
12. Bake on ungreased cookie sheet for 12-14 minutes.
13. Remove from oven and let set for 5 minutes.
14. Remove from baking sheet to wire rack to cool.
15. note: Chilling the dough helps keep the cookies from spreading as they bake and adding more vanilla never hurts, does it?
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