Oatmeal Raisin Cookies With Cinnamon Chips
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- 2 sticks cold butter, cut into chunks
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract or 2 teaspoons imitation vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- dash of salt
- 2 1/2 cups quaker oats (old fashioned or quick)
- 1 cup (each) sun-maid golden raisins, hershey's cinnamon chips and coarsely chopped pecans
1Preheat oven to 350 degrees. Place parchment paper on cookie sheets. Combine and sift flour, soda, cinnamon and salt. Add oats; set aside. In large bowl with electric mixer, beat the butter and sugars until creamy. Beat in eggs and vanilla. Gradually add the dry ingredients; beating until well combined. Stir in raisins, nuts and chips. Use a cookie scoop or drop dough by rounded tablespoonful onto cookie sheets. Bake 10-12 minutes or until lightly browned. Remove from oven and cool on cookie sheets for 1 minute. Transfer to wire rack and completely.
2Vanilla Glaze, Optional:
1 (12 ounce) package Hershey's Premier White Chips
2 tablespoons Crisco Shortening
Place chips and shortening in microwave safe bowl. If you can adjust the heat on your microwave, set at 50%. Stir the mixture at 15 second intervals until melted. Drizzle over cooled cookies. If desired decorate with colored sprinkles for a festive look.
Chocolate Chip: Omit the cinnamon, raisins and cinnamon chips. Stir in 1 (11.5 ounce) package of milk chocolate chips or 1 (10 ounce) package of Nestlé's Holiday Chips.