Wednesday, October 31, 2012

Oatmeal Cinnamon Chocolate Chip Cookies

Have you ever found a recipe you just had to make immediately if not sooner and then spent the next week visiting 5 grocery stores and 2 Targets looking for the one elusive ingredient that sets that recipe apart from everything else only to not find it and then you finally look online and are so excited until you notice they want to charge you 300% more than the items costs just to ship it to you so you get sad and then angry and decide even if you do find that elusive ingredient you're never going to make that recipe?  Yeah, me neither.  (cough, lying, cough).  Instead I decided to make something more awesome than the original recipe because you know I love seasonal ingredients so I couldn't help myself when I saw the cinnamon milk chocolate M&Ms during my failed mission.  I decided to turn them into an amazing oatmeal cookie full of chocolate and cinnamon for an excellent fall cookie with a soft texture and tons of flavor.

The Lean Green Bean

And, I made sure to share them with my Foodie Pen Pal for October!  I had to pleasure to send a package of fun stuff to Kim over at She Wines Sometimes (seriously, is there a better blog title?) so go check out what I sent her and see how she liked these cookies.  In return, I received a scrumptious package from Stephanie at Munch I Munch.  Every month I look forward to Foodie Pen Pals, a concept thought up by Lindsay over at the Lean Green Bean.  Go visit her blog to learn how to join--bloggers and non-bloggers are welcome!  Each month you'll have a chance to send a box full of goodies to on foodie while receiving a box from another foodie.  It's a great way to try new things and meet new people.

Stephanie was amazing in the box she prepared for me.  She asked really good questions and tailored the perfect box of including some Mexican/southwest flavors as well as catering to my cookie tooth, my chocolate tooth and good picks for new-to-me foods.  Stephanie included two packets of Simply Organic seasoning--one in southwest taco and the other for vegetarian chili, as well as a container of Stephen's Gourmet Hot Chocolate in milk chocolate (so looking forward to this), a package of Lindt Lindor Truffles (my absolute favorite indulgence), a package of Newman's Own Ginger-O's (a hit with me AND Dave), and a package of Kathy's Krackers Salsa flavored Flax Snax.  An excellent Foodie Pen Pal package indeed.  Thanks so much Stephanie!

But back to these wonderful cookies.  I started with the King Arthur Flour Cookie Companion Cookbook recipe for the Essential Soft Oatmeal Cookie and made a few tweaks to accommodate the flavors from the M&Ms.  I added the M&MS, semi-sweet chocolate chips and cinnamon chips in lieu of the recommended currants or raisins and nuts.  In an attempt to incorporate a new technique of adding all the mix-ins to the batter before the flour and dry ingredients, I didn't anticipate the dye from the M&Ms turning the batter pink.  Oops. It wasn't overwhelming once baked, and no matter because I don't care what color these cookies turned out, they were delicious.  Make, enjoy, share, repeat.

Oatmeal Cinnamon Chocolate Chip Cookies


1/2 cup butter
2 Tablespoons vegetable oil
1 cup brown sugar
1 egg, beaten
6 Tablespoons sour cream
2 teaspoons vanilla extract
2 cups rolled oats
1 cup cinnamon M&Ms
1/2 cup semi-sweet chocolate chips
1/2 cup cinnamon chips
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups flour

In a large bowl or bowl of a stand mixer, cream together butter, oil and sugar.

Add the egg and beat until fluffy, scraping sides of bowl as necessary.  Beat in the sour cream and vanilla.

Stir in oats, cinnamon M&Ms, chocolate chips and cinnamon chips, pulsing to mix and crush M&Ms slightly.

In a medium bowl, whisk together baking soda, cinnamon, salt and flour.

Gradually add to butter/oat mixture, beating well after each addition. (Note: If using a stand mixer, use a paddle attachment for this addition.)

Allow dough to rest for 15-30 minutes. Using a medium cookie scoop, drop dough on a parchment or Silpat lined cookie sheet.

Bake at 350 degrees F for 12 minutes or until they are lightly browned.  Turn baking sheet 180 degrees halfway through baking. If using more than one sheet at a time, rotate positions in the oven for more even baking.

Remove from oven and let cool on pans for 2 minutes before moving to wire racks to cool completely. 

Makes 4 dozen cookies.

Happy Baking,
The Cookie Princess

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1 comment:

  1. I can't stop thinking about these cookies this week! I think I'm going to have to head to the grocery store this weekend and pray that I find some cinnamon milk chocolate M&Ms and replicate your recipe! Thanks again! :)