Sometimes I love the combination of deep chocolate and cinnamon. YUM!! It’s a kind of unique flavor that sounds “okay” but is oh-so-delicious. Here is one of my favorite ways to enjoy this combination! The original recipe is fairly small so I went ahead and doubled it for your eating pleasure:)
2 c. flour
6 T. unsweetened cocoa powder
2 t. baking powder
1 t. baking soda
1 t. salt
1 t. cinnamon
1 c. butter or butter flavored shortening
1 1/4 c. brown sugar
3/4 c. sugar
2 t. vanilla
2 c. oats
1 1/2 c. chocolate chips
1. Preheat oven to 350 degrees. Grease cookie sheets. Stir or sift together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
2. In a large bowl, cream together the butter and sugars. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Mix well. Drop by tablespoonfuls onto cookie sheets.
3. Bake for 7-9 minutes in the preheated oven. Bake until JUST set – it is very easy to over cook these cookies since the cocoa powder already makes them brown and you can’t tell when the oven does! When set, allow to cool on cookie sheets for about 5-8 minutes. Then remove to a wire rack to cool completely.
*note – If you use a cookie scooper, these cookies keep their shape even after they’re baked. If you want them to look like traditional cookies, make sure you flatten them before you bake them. I kind of like them to stay in the ball shape, so I just leave them. You should totally make these. Love it!!