recipe from vanillasugarblog.com
based on my salty pumpkin-oatmeal cookie recipe
2 ½ sticks unsalted butter, room temp (20 TB)
1 cup light brown sugar, NOT packed
1/2 cup white sugar
2 large eggs
1 cup bread flour
1 ½ cups cake flour
1 ts baking powder
1 ts baking soda
1 ts sea salt
3 dashes of cinnamon
1 ½ cups of rolled oats (not quick cooking!)
1/2 cup of cinnamon chips (they are strong so I didn't use a lot)
I used a medium ice cream scoop for the dough balls, you can use a smaller one,
just watch the baking times as they might bake up faster if you make them smaller.
Once the dough is mixed, it really needs to chill and set up.
Normally I do not like the taste of cinnamon chips on their own,
but mixed into a cookie dough they taste really good.
As always I like to remind everyone that I don’t have a mixer, so everything I mix is by hand;
if you have one lucky you!
In a medium bowl, whisk all the dry ingredients including the oats.
In a larger bowl, cream the butter and both sugars; add in the eggs, and mix.
Add dry ingredients to the wet and mix till just combined--don't overmix.
Next, by hand, add in the cinnamon chips.
Cover dough well with plastic wrap and refrigerate for at least three hours or overnight.
When ready to bake, preheat oven to 375 degrees.
Line up two baking sheets with parchment paper or whatever method you use for baking cookies.
Using a medium ice cream scoop, scoop out and place on cookie sheet about an two inches apart.
Bake for about 13-15 minutes.
Rotate pans halfway through baking.
You'll know they are done when the bottoms are almost crisp/set up and the tops have a gentle crisp to them.
It's really easy to overbake them, so definitely check at the 13-minute mark.
Makes about 25-30 cookies