Upgrade your classic chocolate chip cookies with the delicious goodness of oatmeal and a touch of cinnamon. These cookies are the perfect treat for a cozy afternoon or a sweet indulgence after a long day. And guess what? They can be gluten-free too!
Cinnamon is not only a delightful spice, but it also has anti-inflammatory properties. So, these cookies might even do your body some good. But hey, who needs an excuse to enjoy a delicious homemade cookie?
Time Allotment
- Prep Time: 10-15 minutes
- Cooking Time: 10-12 minutes
- Total Time: Less than 30 minutes
- Yield: Makes 18-20 cookies
Cooking Utensils
Two bowls
Spatula
Whisk or Handheld Mixer
Measuring cups
Measuring spoons
1 cup (227g) unsalted butter
1 cup (220g) brown sugar
3/4 cup (150g) granulated sugar
2 eggs
1 tsp vanilla extract
3 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 milk chocolate bar, cut-up (approximately 1 cup)
1 cup (125g) baking flour (or gluten-free flour with 1/2 tsp xanthan gum)
3 cups (255g) oatmeal
Preheat the oven to 350°F (180°C).
In one bowl, cream together the brown sugar, granulated sugar, vanilla extract, and unsalted butter. These are the wet ingredients, which will give the cookies their soft and chewy texture.
Whisk in the eggs until well combined.
In a separate bowl, mix together the baking flour, oatmeal, cinnamon, baking soda, and salt. These are the dry ingredients, which will give the cookies their structure and flavor.
Slowly pour and stir 1/4 portions of the dry ingredients into the wet ingredients, until fully combined. This helps to distribute the ingredients evenly and ensures a uniform dough.
Fold in the milk chocolate bar, making sure it is evenly distributed throughout the dough. The combination of chocolate and cinnamon is simply irresistible!
Line a baking pan with parchment paper or coat it with cooking spray.
Place golf ball-sized portions of dough evenly on the baking pan, leaving some space between each cookie to allow for spreading during baking.
Bake the cookies in the preheated oven for 10-12 minutes, or until they are golden brown around the edges. The heavenly aroma of cinnamon will fill your kitchen!
Allow the cookies to cool for at least 15 minutes before indulging in their chewy and chocolatey goodness. Alternatively, exercise some self-control and resist the temptation. But hey, life is short, and cookies are meant to be savored!
BONUS RECIPE: MY MOTHER’S FAMOUS CREAM PUFFS
This Cream Puff recipe is well-known in my family and among those to whom I’ve served it.
These cream puffs are unlike any other you’ve ever had. The secret to my mother’s famous cream puffs is her incredible filling. Some people try to pass off a filling of tasteless vanilla pudding as a filling. This time, no.
This filling has a pudding basis, but with the addition of whipped heavy cream, you can’t go wrong. It’s luscious, rich, and all a cream puff filling should be! The shells are also extremely light, giving them the ideal vehicle for all of that delicious cream!
You can even create and freeze the shells ahead of time! You can also create the cream ahead of time. Simply stuff them before serving. I’ve even stuffed them the night before and they’re still delicious the next day. I would simply hold off on the powdered sugar because it can go bad in the fridge.
Ingredients:
1 pound of butter (8 tablespoons)
1 cup of water
1 teaspoon vanilla
4 eggs
1 cup flour
FAMOUS MOM’S FILLING:
1 quart thick cream
1 (3.4 OUNCE) PACKAGE vanilla pudding in a hurry
13 cups milk
MY MOTHER’S FAMOUS CREAM PUFFS:
Bring the butter, water, and vanilla extract to a boil in a saucepan.
Stir in the flour until it leaves the side of the saucepan and forms a ball.
Remove and allow to cool.
4 eggs, one at a time, until smooth.
Drop by T. onto cookie sheets coated with parchment paper.
Bake for 25-30 minutes at 400 degrees.
ALLOW TO COOL.
Cut in half and fill with Mom’s filling.
Sprinkle with powdered sugar.
Filling: In a mixer, combine the cream, pudding powder, and milk until it reaches the consistency of whipped cream!
