On a recent evening, I found myself with nothing for dessert except a fresh tub of vanilla bean ice cream. As I searched the pantry for something to dress up my bowl of plain vanilla, I happened upon a bag of cinnamon chips and a bottle of maple syrup. I was two bites into my cinnamon chip and maple sundae (warm the maple syrup before drizzling!) when the idea of using those elements in a cookie came to me. After two quickly disappearing batches, I can say that these cinnamon chip, maple, and oatmeal cookies are perfection.
Maple and cinnamon perfume the chewy oatmeal cookies while the King Arthur Flour cinnamon mini baking chips melt into each bite. Stay tuned for an upcoming recipe with cinnamon chips and the chance to win your own bag!
Cinnamon Chip, Maple, & Oatmeal Cookies
1 cup rolled oats
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
6 Tbsp unsalted butter, at room temperature
1/4 cup sugar
1/3 cup brown sugar
1 Tbsp maple syrup
1 large egg
1 1/2 tsp vanilla extract
2/3 cup cinnamon chips
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Place oats on a baking sheet; toast until lightly golden, about 5 minutes. Remove oats from oven and place in a medium bowl; whisk in flour, baking powder, baking soda, salt, and cinnamon. Beat butter and sugars in a large mixer bowl at medium speed until fluffy. Beat in maple syrup, egg, and vanilla until combined. Reduce speed to low; gradually add flour mixture and beat just until incorporated. Fold in cinnamon chips.
Form 1 1/4″ balls of dough and place two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 9 to 10 minutes or until cookies are golden. Cool for 1 minute on baking sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 2 days.
Yield – 36 cookies (serving size: 1 cookie)
Calories – 80
Carbs – 11