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Oatmeal Cinnamon Chip Cookies

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Welcome To Day 10 Of “25 Days Of Christmas Sweet Treats”!

Last year I did “25 Days Of Christmas Cookies“. Please click the link to find all those wonderful recipes and please check back here every day for Christmas Sweet Treats all the way up until Christmas Day!

Wow! 14 days left till Christmas!! I hope your Christmas spirit is in full swing. Thankfully mine is. We are pretty much almost ready for Christmas. I still have a few gifts to purchase and we need to get our stocking stuffers, wrapping paper.

Other than that my days are filled with baking and Christmas music and I hope it really starts snowing soon, I could use a few feet of it to play in,haha!

Apparently we have a huge system coming, maybe for the weekend which would be perfect! Today we have had some rain, so it’s kind of blah out there.

I have found another, and new to me amazing oatmeal cookie! This one reminds me of Christmas, the smell and taste. It is buttery, brown-sugary, cinnamon goodness! I would even eat these for breakfast.

The only thing I changed about the cookie was I omitted the raisins. Many people I know either don’t like raisins or have some other aversion to them. Either way they are sure to please.

Merry Christmas!!

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Oatmeal Cinnamon Chip Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 48+
 
Ingredients
  • ¾ Cup Raisins, optional
  • 1-1/2 Cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 2-1/2 Cups Quick-Cooking Oats
  • 1-2/3 Cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips
  • 2 Eggs
  • 1-1/2 Teaspoons Vanilla Extract
  • 1 Cup Packed Light Brown Sugar
  • ⅓ Cup Granulated Sugar
  • 1 Cup(2 sticks) Unsalted Butter or Margarine, (I always use unsalted butter) softened
Instructions
  1. Heat oven to 350°F.
  2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins. Drop by heaping teaspoons or use cookie scoop, unto ungreased cookie sheet.
  3. Bake 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. Makes about 48 cookies.
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Brown Sugar Oatmeal Cookies

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Today is Veterans Day so I would like to thank all past and present military members for their service to our country!

We have been expect snow here, we knew it was coming and of course I am thrilled. It was predicted that we would get the seasons first snowflakes today and indeed we did!

So naturally, when it snows…I want to bake! I had been eyeing this recipe for a few weeks now but had to wait till my challenge was over in October.

Time is moving fast, really fast! I really am shocked that we are almost halfway through November. It’s time for me to start planning our Thanksgiving. We may be celebrating it with friends this year, which would be a nice change.

Let’s get back to these amazing cookies. I know, many people do not care for oatmeal or oatmeal cookies but if you are going to try one or if you think you need to try a different recipe, these are IT! You will not be disappointed.

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Brown Sugar Oatmeal Cookies
Author: 
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 3 Dozen
 
Ingredients
  • 1 Cup Salted Butter, Softened
  • 2 Cups Packed Dark Brown Sugar
  • 2 Teaspoons Vanilla Extract
  • 2 Whole Eggs
  • 1-1/2 Cups All-purpose Flour
  • 1 Teaspoon Salt
  • ½ Teaspoon Baking Soda
  • 3 Cups Old Fashioned Oats
Instructions
  1. Preheat the oven to 350 F.
  2. In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.
  3. Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.
  4. Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer!
  5. Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.
  6. Add ½ cup finely chopped nuts to the flour mixture if you'd like a nutty flavor and crunch.
Notes
If you are like me and normally only have unsalted butter on hand, please use it and just add ¼ teaspoon for every stick of butter used.
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