A good friend made some delicious oatmeal cinnamon-chip cookies for us recently, and when I asked how to make them, she explained that the cinnamon chips she used are only available at the winter holidays–so she stocks up then, and saves them to bake with all year.
I do not have any cinnamon chips or, apparently, patience to wait until Thanksgiving, but I really liked the cookies and wanted to try to make something similar–not least because oatmeal cookies aren’t usually my favorite. I feel like they need something in them, but I don’t really like raisins, Craisins are fairly expensive, and if I’m going to put chocolate chips in a cookie, I’d just as soon make regular chocolate chip cookies. We did have some butterscotch chips on hand, so I used a basic oatmeal cookie recipe, doubled the amount of cinnamon, and included the butterscotch chips. The result, while not identical to the cinnamon chip cookies, was quite excellent.
The base recipe is “Classic Oatmeal Cookies,” from Better Homes and Gardens Biggest Book of Cookies, 2003. Here is the recipe with my modifications:
3/4 cup of butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon vanilla (or 1/2 teaspoon ground vanilla bean)
1 and 3/4 cups all-purpose flour
2 cups rolled oats
1 cup butterscotch chips
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add next six ingredients and beat until combined, scraping sides of bowl occasionally.
- Beat in eggs and vanilla until combined.
- Use a spoon to mix in the flour and the oats. Stir until well combined.
- Stir in butterscotch chips.
- Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake at 375° for 8-10 minutes or until edges are golden.
- Cool on cookie sheet for 1 minutes. Transfer cookies to wire rack and let cool.