Friday, January 16, 2009

Recipe Swap

We've got the seniors from TBC coming over each Wednesday of this month, so I bought some extra baking supplies so I could make the normal brownies, chocolate chip cookies, etc. to go with the salty snack. But our grocery story had an after-holiday sale on some baking goodies so I picked up some mint chocolate chips (yummy in a chocolate cookie recipe last week) and some cinnamon chips. What to do with those? Regular chocolate chip cookie recipe and just substitute?

That's why I love Google. I just inserted the words cookie and cinnamon chips and got a bunch of offering, but lots of them were comments about this recipe from a site called Stephanie's Kitchen. For those of us always looking for new, good recipes, this may be a great find. Already, I'm tempted to try the Andes Mint Cookies next week!

For now, if you like cinnamon and chocolate, I think you'll really like these. When you bite in, it's a very good, but strange taste. Chocolate...almost a spice cake taste with it...chewy...yummy. The more I eat, the more I like it! Give it a try sometime and pass on links to your favorite places to look for recipes...I'd love some new ideas.

Oatmeal Chocolate and Cinnamon Chip Chipsters
recipe by stephanie
makes 4 dozen

1 cup (2 sticks) butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 1/2 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups quick cooking oats
2 cups cinnamon chips (I found Hershey's brand)
1 cup semi sweet chocolate chips

Heat oven to 350 degrees. Beat 1 stick (1/2 cup) of the butter in a mixer until smooth. Add sugars and beat until light and fluffy. Add eggs and vanilla and beat until combined. In a seperate bowl, add flour, baking soda and salt and whisk until combined. Add the remaining butter (1 stick) to the flour mixture and using your hands break up butter into flour until well combined and the butter is at least pea sized within the flour. Slowly add the flour mixture to the creamed mixture until well combined. Stir in oats, cinnamon chips and chocolate chips. Chill for at least 30 minutes in the refrigerator. Scoop onto baking sheet and bake for 12-14 minutes or until lightly browned.

Tip: I baked 2 dozen and scooped the remaining dough onto a baking sheet lined with parchment paper. Place in the freezer until frozen and than place in a ziplock freezer bag and bake at your own convenience! Fresh cookies any time you want!

3 comments:

Laura Bowers said...

Please make the andes ones....and invite me over- when they are done of course, not to make them. I have made them before- delicious. Laura

Kim Luttrell said...

This one is so simple but a real crowd pleaser. Mix a box of yellow cake mix, one 15 oz. can of pumkin, and three TBS of milk. Once mixed add the cin. chips. I like to scoop them into a mini-muffin pan and bake at 350* for 9 min. I can not stop at just one. I hope you enjoy.

Kim said...

THANK YOU!! I love new recipes, Kim, esp. easy, easy ones. Hope your next season is going well! Let me know what's going on in GA.