Does anyone have a recipie for Chocolate Chip Cinnamon cookies?!
Does anyone have a recipie for Chocolate Chip Cinnamon cookies?
I hope they exist because they sound delicious! If a recipie doesnt exist can someone help me so i can make them?
Answers: Chocolate Chip Cinnamon Cookies
INGREDIENTS
1 cup butter, softened
3/4 cup superfine sugar
3/4 cup light brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 (3.4 ounce) package instant vanilla pudding mix
2 cups semisweet chocolate chips
1 cup chopped nuts (optional)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat together the butter, brown sugar, confectioners' sugar, and vanilla until smooth and creamy; then add eggs, and beat well. In a large bowl, mix together flour, baking soda, salt, cinnamon, and pudding mix. Gradually mix the dry into the creamy mixture until well blended. Stir in chocolate chips and nuts, if using. Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets.
Bake in a preheated oven for 8 to 10 minutes, until golden brown. Remove from oven; allow cookies to cool momentarily on baking sheets before removing them to wire racks to cool completely.
Or try this one instead:
Chocolate Chip Cookies
1/2 cup rolled oats, ground to a fine powder in a blender
2 1/4 cups flour
1 1/2 tsp baking powder
1 tsp salt
1/4 tsp cinnamon
1 cup butter (2 sticks), at room temperature (resist the urge to microwave)
3/4 cup sugar
3/4 cup brown sugar
1 1/2 tsp vanilla extract (preferably authentic)
1/2 tsp lemon juice
2 eggs
3 cups or one standard package of semi-sweet chocolate chips (I like Nestle brand chips)
1. Grind the oats in a blender or food processor.
2. Measure the flour, baking powder, salt and cinnamon into the blender jar and use the blender to thoroughly combine all the dry ingredients.
3. Cream together the butter and both sugars. Add eggs, lemon juice, and vanilla, stirring well after each addition.
4. Combine the dry ingredients with the wet stuff, and mix until fully combined.
5. Add chocolate chips and stir by hand to evenly incorporate the chocolate.
6. Refrigerate the dough for an hour or overnight.
7. Drop the dough by large spoonfuls onto an ungreased cookie sheet. Leave plenty of room for the cookies to spread as they cook.
8. Bake at 350° F for approximately 16 minutes, or until barely golden and still slightly raw. You'll have to do this in batches, so keep the extra dough in the fridge while the first batch is baking, and make sure the pan is completely cool before you spoon on the next round of dough.
9. Cool the cookies on the pan for five minutes, then transfer to a rack to cool completely before packing the finished cookies into an air-tight jar or sealed zipper baggies.
I hope this was helpful,Take Care!!! :) * 1 1/2 Cups sifted AP Flour
* 1/2 tsp Salt
* 1 tsp Baking Soda
* 1/2 tsp Cinnamon
* 6 oz (1 1/2 sticks) Unsalted Butter
* 1 1/2 teaspoons Vanilla Extract
* 1 tsp Lemon Juice
* 2/3 Cup Light Brown Sugar, firmly packed
* 1/3 Cup granulated Sugar
* 2 Eggs
* 1/4 Cup quick cooking (not instant) Rolled Oats
* 6 oz. (1 1/2 cups) Walnuts, cut or broken into medium sized pieces
* 6 oz. (1 Cup) Semi-Sweet Chocolate Morsels
1. Preheat oven to 350. Cut aluminum foil to fit cookie sheets.
2. Sift together the flour, salt, baking soda, and cinnamon, - set aside.
3. In the large bowl of an electric mixer, cream the butter. Add the vanilla and lemon juice and then both of the sugars and beat to mix. Beat in the eggs one at a time. On low spedd, add the sifted dry ingredients and then the rolled oats, scraping the bowl as nessary with a rubber spatula and beating only until mixed.
4. Remove from the mixer and stir in the nuts and morsels.
5. Now work next to the sink or have a large bowl of water handy so you can wet your hands while shaping the cookies, Spread out a piece of wax paper or foil. Use a 1/4 cup measuring cup to measure the amount of dough for each cookie. form 12 - 15 mounds of the dough , and place them any which way on the foil or wax paper. Wet your hands with cold water, shake off the water but don't dry your hands , pick up a mound of dough, roll it into a ball, flatten it to about 1/2 inch thickness, and place it on the foil. Do not place more than 4 cookies on a 12 x 15 1/2 inch piece of foil or cookie sheet. These spread to gigantic proportions.
6. Bake two sheets at a time for 16 to 18 minutes, reversing the sheets top to bottom and front to back as necessary to ensure even browning. Bake unitl the cookies are well colored; they must not be too pale. Watch these carefully; they might become too dark before you know it oh yum................i'm making cookies tonight!!
just put some chocolate chips in your snickerdoodles.mmmmmmmmmmmmmmm... I always add Cinnamon to my chocolate chip cookies. It gives them a nice flavor. Just add 1/2 tsp. to the cookie dough you normally make.