Sometimes a simple bake is all you need and these chocolate chip cinnamon oatmeal cookies are certainly not fussy. Just a good classic sweet treat.
I was looking out the window at the unseasonably bad weather we have had recently, thinking of the days when we could hopefully soon crack open a tub of ice cream. One of my favorite ever varieties that Ben & Jerry used to make was Oatmeal Cookie Chunk with all of these cookie flavours (plus a little bit of fudge). It’s discontinued now, so making these cookies was the next best thing.
I used mini semi-sweet chocolate chips in mine, as I had them languishing in the cupboard, plus my usual breakfast porridge oats. I added some cinnamon from a recent haul I got from TK Maxx. It’s from the US – American cinnamon is hotter and spicier than the type you get in the UK. We Brits use Ceylon cinnamon, whereas the Yanks use Saigon cinnamon. They are quite different to each other, I love Saigon needless to say.
The cookies are very simple to mix together, and this recipe makes quite a large batch. I got 12 mahoosive cookies out of these, but I reckon you could stretch to about 30 normal sized cookies if you wanted to go smaller.
They are warm and comforting with a glass of milk, or a cup of tea and really are at their best when fresh from the oven. Here’s how I made them…
Chocolate Chip Cinnamon Oatmeal Cookies
Classic Cookies Cuisine: dessert Category: cookies Yields: 12 large
Prep Time: 10 Mins Cook Time: 15 Mins Total Time: 25 Mins
Ingredients
- 170 grams unsalted butter, softened
- 225 grams granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 125 grams plain flour
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- Pinch of salt
- 1 ½ teaspoons cinnamon
- 175 grams chocolate chips
- 80 grams porridge oats
- Line two baking sheets with greaseproof paper. Preheat the oven to 180C.
- In a bowl cream together the butter and sugar until light and fluffy. Add the egg and beat this in followed by the vanilla extract.
- Sift in the flour, baking powder, bicarb, salt and cinnamon. Stir until a dough forms then fold in the chocolate chips and oats.
- Use an ice cream scoop to portion out mounds of dough onto the baking sheets.
- Press down slightly on each mound of cookie dough with a glass the bottom of which is dipped in sugar.
- Bake in the oven for 12 to 15 mins, less time if you make smaller cookies.
- Allow to cool slightly before enjoying.
