Oatmeal Cinnamon Chips Cookies

A few days ago I stumbled across some baking chips that I had never seen before at Target. We do not have a Target in our town so it is always a fun trip. Anyhoo, the chips are called Hershey’s Cinnamon Chips. Have you heard of these? I had no idea that they existed and just had to try them. The first thing that I wondered was if they were spicy like cinnamon candy. I found out my answer the next day. No, they are not spicy. Imagine taking a mixture of cinnamon and sugar and somehow melting it into the shape of a chip. They are like sweet pops of cinnamon sugar. I chose to make one of the recipes off the bag because in my mind someone thought long and hard and tried a lot of recipe combinations to get just the perfect thing for me to try out their product. Plus, I had some McCann’s Irish Oats that I needed to try out also which made the oatmeal cookie recipe the right choice.
The dough was great to work with and very easy to scoop onto the pan. Of course, the raisins were omitted from my recipe because of the anti-raisin person in the house. The taste was good. It was chewy with a caramelized edge, moist but slightly crunchy. I do think that the raisins would have provided a good contrast in taste. The recipe did yield a lot of cookies like in the neighborhood of 5 dozen. A day later and they are still very soft. Oh and, the McCann’s Irish Oats were excellent! Highly recommend them to all of you oat lovers out there.


Oatmeal Cinnamon Chips Cookies
Ingredients:
1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla extract
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
3/4 cup raisins
Directions: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 (batter will be stiff). Drop by heaping teaspoons unto ungreased cookie sheet.
3. Bake 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.
BAR VARIATION: Spread batter into lightly greased 13x9x2-inch baking pan. Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool; cut into bars. About 3 dozen bars.

Iced Oatmeal Cookies

For the last five years the ladies in my Bible Study class have had a Cookie/Ornament Swap. The rules are simple, you bring 3 dozen homemade cookies and an a Christmas ornament and you swap. So you go home with a new ornament for your tree and about 9 dozen cookies for your husband and kids to eat that afternoon. It's great. Today's recipe came from this past year's swap, and I'm going to identify the baker as "shortgirl" because that is what she has chosen to call herself on my blog.
This is a very good oatmeal cookie, no raisins. Nice little pillows of oatmeal with a simple, slightly sweet tasting icing on top. There is almost a hint of lemon in them just like in an animal cracker. If baked correctly you will find that the cookie is soft, not too rough on the roof of your mouth or hard to bite into.
Few things to note: I baked mine for exactly 11 minutes. I used a cookie scoop to get a uniform size. I put my icing in a ziploc bag and cut a tiny hole in the end to drizzle the icing. One warning, it makes a lot of cookies. The dough will fool you. I cut the recipe in half which made 3 dozen.

Iced Oatmeal Cookies by shortgirl
Ingredients:
1 cup Crisco
1 cup sugar
1 cup brown sugar
2 eggs (well beaten)
1 tsp vanilla
1 tsp baking soda
½ tsp salt
1 ½ cups flour
3 cups quick oats
Icing:
1 cup powdered sugar
¼ tsp vanilla
½ tbsp milk

Cream Crisco and sugars. Add eggs and vanilla, mix well. Mix in sifted soda, salt, and flour. Mix in oats. Form small balls and place on ungreased cookie sheet. Bake at 375 degrees for 10-15 minutes. Cool completely before icing.
Icing: Combine powered sugar and vanilla. Stir in enough milk to make an icing of drizzling consistency, pretty thick. Drizzle icing over cookies. Makes 6 dozen.