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Cinnamon Chocolate Chip Cookies
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I altered this recipe I received in the mail.
Ingredients
MOIST
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1 cup shortening OR 1 cup butter softened
1/4 cup brown sugar
1/2 cup sugar
1 egg
1 tsp vanilla extract
DRY
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1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 cup oats
1 cup chocolate chips
Cooking
- Cream shortening/butter, sugar, and brown sugar.
- Add egg and vanilla; beat well.
- In a separate bowl, combine flour, baking soda, and cinnamon.
- Blend flour mixture slowly into moist ingredients, adding only a third of the flour mixture at a time. Note: Adding dry ingredients to moist ingredients makes your dough stiffen. By combining them slowly, it becomes more managable for you to stir the mixture.
- Fold in chips and oats.
- Cover and chill in refrigerator for up to one hour for best results.
- Preheat oven to 350 degrees.
- Prepare two baking sheets with non-stick spray.
- Shape dough into 1-inch balls, placing cookies 2 inches apart on baking sheets. Flatten each cookie slightly.
- Bake 10-12 minutes at 350 degrees -- watch cookies and don't overbake!
- Let cookies cool slightly before removing to wire rack or waxed paper.
While stirring dry ingredients into the mix, stir slowly while scraping the outsides of the bowl. This will prevent the flour from giving you a dusting!
Using waxed paper is great to cool down the cookies, but if the cookies are still a bit warm when you put them on the paper, the paper tends to stick to the countertop. I use a wire rack first, then transfer the cookies on to waxed paper when I need to use the wire rack again.
To prevent the cookies from getting too dark on the bottom, make sure the cookie sheets are lukewarm or room temperature before using them again, and always use LIGHT-colored cookie sheets (darker-colored sheets cook faster).
For softer cookies, always use shortening.
More baking tips
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