Wednesday, November 3, 2010

Cinnamon Chip Cookies

First things first - the winner of my first blogiversary giveaway (a jar of homemade blackberry jam), who was chosen randomly, is Kate, who said about her favorite homemade item: "I love love love anything with peanut butter. I have kind of a problem with it. Hi, my name is Kate and I'm a peanut butterholic." Kate, I will be contacting you via e-mail for your info!

On to the deliciousness...

Cinnamon chips, unlike chocolate chips, don't really taste great on their own. But after baking in a hot oven and melting a little, they become one of my favorite additions to a cookie. They're more like cinnamon sugar really, and since they're so tiny they help create a cookie that much resembles snickerdoodles in flavor. I was able to find my bag of cinnamon chips at a local independent grocery store that sells bulk products. You may be able to find some at a food co-op or specialty baking store if they're not at your regular grocery store.

The trick with these, and any cookie, is when you remove them from the oven. To get a crunchier cookie, wait until the edges of each cookie have just browned. For a chewier cookie, check on them as the minimum time gets close. Remove them as soon as they look firm, regardless of their color. They will continue to cook for another minute or two out of the oven until they cool completely.

Recipe adapted from The Cookie Book by Nancy Baggett.

Ingredients (makes 25-30 cookies)
  • 1 cup (2 sticks) salted butter, at room temperature (not melted)
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 2 tsp vanilla
  • 2 eggs
  • 2 1/2 cup flour
  • 1 tsp baking soda
  • 3/4 lb cinnamon chips
  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl, combine butter, sugar, and brown sugar.
  3. Add vanilla and eggs.
  4. In a separate bowl, combine flour and baking soda.
  5. While stirring / mixing sugar mixture, slowly add flour mixture until completely incorporated.
  6. Add cinnamon chips and stir well.
  7. Grease two cookie sheets.
  8. Place dough balls the size of golf balls onto cookie sheet, spacing them about 2" apart.
  9. Bake, one tray at a time, at 375 degrees for 8-10 minutes.
  10. Remove from oven and place cookies on a cooling rack for at least five minutes.


  1. Kate should inform herself better: there is no such thing as too much peanut butter!!

  2. YAY! Just as an FYI my email has been down for like two days. It's back now. I probably signed in with gmail previously. That one will work or kate at fadedwords dot com.

    And Brian is right. There is no such thing as too much PB!

  3. I will have to try these when I get back from Afghanistan. Jason's favorite cookies are snickerdoodles.

    I've been rereading your blog here when I start missing homecooked food ;-).