Cinnamon Chocolate Chip Oatmeal Cookies

A friend of mine’s mom use to make a cookie around christmas that was oh, so delicious. These are my version of them. They are year round cookies in our home that get requested often. (*See Notes for recipe variations)

INGREDIENTS

1/2 cup + 6 tablespoons organic butter, softened (almost 2 sticks)

3/4 cup firmly packed organic brown sugar

1/2 cup organic sugar

2 organic eggs

1 teaspoon organic pure vanilla extract

1-1/2 cups unbleached all-purpose flour

1 teaspoon baking soda

3 tablespoons organic cinnamon or 1 cup cinnamon chips* (see note)

1/2 teaspoon salt

3 cups organic quick or organic old-fashioned rolled oats uncooked

1 bag organic chocolate chips (12 oz) semi-sweet, or milk chocolate, or dark chocolate*

PREPARATION

Heat oven to 350 degrees Fahrenheit. In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy.

Add eggs and vanilla; beat well.

Add combined flour, baking soda, cinnamon, and salt; mix well.

Add oats and chocolate chips by hand; mix well.

Drop dough by rounded tablespoons onto ungreased or parchment lined cookie sheets.

Bake for 8 to 10 minutes or until light golden brown.

Cool 1 minute on cookie sheets before transferring to wire racks to cool completely.

Store in a tightly closed container for up to 3 days (if they last that long). 

*NOTES*

Around the winter holidays i can usually find Cinnamon Chips that are in the same area as the chocolate chips. They make the cookies even better tasting and slightly more moist in my opinion. When you use the cinnamon chips use only one teaspoon cinnamon. As for the chocolate chips I have used every kind of chocolate, even allergy free. It is your taste preference I like them all.