Christmas cookies are one of life’s best things. In my world, I love to bake, frost, serve and eat them! For the 12 days leading up to Christmas I wanted to share a different Christmas cookie recipe. I saw these cinnamon chips a while back and first had them in PW’s Cinnamon Scones that my friend Emily made when I came to visit. They were yummy!
I wanted to make a cookie that reminded me of yummy oatmeal, complete with cinnamon and brown sugar. I adapted my Oatmeal Chocolate Chips with the cinnamon chips and sprinkled a little coarse sugar on top. Here’s to something a bit different!
Oatmeal Cinnamon Chip Cookies
- 2 c. Flour
- 1 t. Baking powder
- 1 t. Baking soda
- 1 t. Cinnamon
- 1/2 t. Salt
- 3/4 c. Butter flavored shortening (I use Crisco sticks)
- 1/2 c. White sugar
- 1 c. Brown sugar
- 2 large eggs
- 1 T. Vanilla
- 2 c. Old fashioned oats (you can use quick cooking if you don’t like the hearty texture of old fashioned)
- 2 c. Cinnamon Chips
- 1/4 c. Demura sugar (optional – for sprinkling)
1. Preheat oven to 350 degrees. Grease baking sheets. Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside.
2. In a large bowl, cream together the shortening and sugars until light and fluffy. Beat in the eggs one at a time, then stir in vanilla. Gradually stir in the dry ingredients with a wooden spoon. Stir in the rolled oats and cinnamon chips. Make sure to stir thoroughly until the oats are fully incorporated. Drop by rounded teaspoonfuls on the prepared baking sheets. Sprinkle Demura sugar on top of cookies and gently press down if desired.
3. Bake cookies for 8-10 minutes or until lightly browned. If desired, rotate sheets halfway for even browning. Allow cookies to cool on baking sheets for 5-7 minutes before removing to cooling racks to cool fully. Put pan on cooling racks to cool completely