Thursday, January 31, 2013

Oatmeal Cinnamon Chip Cookies

-2 sticks of butter
-1/2 cup sugar
-1/2 cup brown sugar
-1 egg
-1 tablespoon of vanilla
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1 teaspoon of cinnamon
-3/4 cup four (I use bread flour but you can use all purpose, or a combination)
-1.5 cups of instant oats (raw)
-1.5-2 cups of cinnamon chips

The cinnamon chips I used were these Hershey brand that I found around the holidays at my local safeway:

I am sure you could find these at a specialty grocery store, or on amazon! I buy my mint chips on amazon and it's super convenient. Just order them before summer!

1. Cream the butter  and sugars in an electric mixer on low.
2. Add the egg and vanilla, and mix minimally until combined.
3. Combine your flour, oatmeal, baking soda, salt, and cinnamon, and gradually add it in to the butter mixture. Mix until combined (don't over mix).

*note, I didn't combined the oats into my flour and added separately (you can see in the picture below). You can do this step either way!
4. Add the Cinnamon Chips in, and stir with a metal spoon until incorporated. I used to try to stir chocolate chips into cookies with the same spatula that I would use to scrape the bowl, I quickly learned that a metal spoon (just a kitchen spoon for eating soup or whatever) works best to mix in the chocolate chips!

The spatula was already in there! I took it out after I poured in the chips and used a metal spoon - I swear :-)

5. Here's my trick that I learned from my friend Stacy - scoop out your dough immediately, and cool it to harden. I used to refrigerate my dough, and then scoop it out! Not only does it take longer to refrigerate, it's so much harder to scoop out!

My good friend Ilana Shapiro recommended vollrath cookie scoops (they are technically called dicers). You can get these on amazon for not that much, and they are AMAZING. I have about 4 or 5 different sizes!

I use the purple one (size 40) for the smaller cookies (they fit in mini muffin tins while they refrigerate), and the yellow one (size 20) for larger cookies.

If you are going to be making lots of cookies, I HIGHLY recommend you get one of these instead of using tablespoons. If you don't have one and want these cookies now, just google size 40 scoop in tablespoons and it will tell you. I guess I could just do it for you now. Stop being lazy Avigail!

Size 40 scoop: 1.5 tablespoons
Size 20 scoop: about 3 tablespoons

Okay now that that's out of the way, and you have a lovely colorful vollrath scoop, let's go back to number:

5. (continued). Scoop the cookie dough using a size 40 (1.5 tbs) scoop, and let it rest in mini muffin tins (if you don't have, a sheet pan is fine). Refrigerate for at least an hour.
6. This is the fun part - you can choose what to do!
Option 1. Bake the cookies (at 350 for 12 minutes) in the mini muffin pans. they will look like this:

And there will probably even be a bite taken out of one of your cookies (ps those are mint chip chocolate peppermint cookies - separate recipe post).

Option 2: Bake on sheet pans - they will flatten out like regular cookies and taste the same.
Option 3: freeze in gallon bags in your freezer, so you can have a cookie or two whenever you want!

Just let thaw a bit, and then bake for 12 minutes at 350!

Here are some that I made a few days later that I whipped out from the freezer (the chocolate mint recipe will come soon!). Obviously they are the ones on the left.


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