You need these oatmeal cinnamon chip cookies in your baking arsenal. They're loved by both kids and adults!
Author: Eva Bakes
1cup (2 sticks)unsalted buttersoftened
1cuppacked light brown sugar
1 and 1/2teaspoonsvanilla extract
1 and 1/2cupsall-purpose flour
2 and 1/2cupsold-fashioned oats
1 and 2/3cups (1 10-ounce package)cinnamon baking chips
Preheat your oven to 350°F.
Place sheets of parchment paper on cookie sheets or line them with a silicone mat (I used my imitation Silpat). Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter, brown sugar and granulated sugar together on medium speed until light and fluffy.
Add the eggs and vanilla and continue to beat well.
In a small bowl, whisk together the flour and baking soda. Turn the mixer down to low and slowly add it to the bowl until the flour is fully incorporated. Increase the mixer speed to medium and add in the oats.
Turn the mixer off and fold in the cinnamon chips by hand. The batter will be very stiff.
Using a cookie scoop or two spoons, scoop up the dough and drop them onto your prepared cookie sheets.
Bake in your preheated oven for 10-12 minutes or until the tops are lightly browned. Allow the cookies to cool for about 2 minutes before transferring to a wire rack to cool completely.
Cookies can be stored in an airtight container and kept at room temperature for over a week. They can also be frozen and thawed.Source: Barely adapted from Hershey's.com