Cinnamon Chip Oatmeal Raisin Cookies

Have you ever heard of cinnamon chips?  I had heard of them but had yet to ever see them in a grocery store until a few days ago.  My local Kroger had a big baking display for the holidays and they had all kinds of chips on sale, including cinnamon chips.  I wasn't sure what I was going to make with them but I figured I should pick up a bag and figure that out later.  By the time I got home, I had decided they would be perfect in oatmeal raisin cookies.  Evidently I wasn't the only one who thought it would be a good idea... Hershey's had a similar recipe on the back of the package.  I used my favorite oatmeal cookie recipe from Quaker and just adjusted a bit.

Unfortunately I also found out that my dog also enjoys these cookies.  We left the house on Sunday and I forgot that I had left the plate of cookies on the counter instead of putting them in a storage container and when we got home there were only a few cookies left on the plate.  Luckily she hadn't knocked the plate off the counter and broke it into a million pieces and at least she didn't get sick from all the cookies.  But I am going to have to make these again because we didn't get very many before the dog finished them off.  Make sure you store yours somewhere a little more secure.

Cinnamon Chip Oatmeal Raisin Cookies

Recipe adapted from Quaker Oats

1 cup unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1 T dark corn syrup
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
2 1/2 cups old fashioned oats
2/3 cup golden raisins
2/3 cup cinnamon chips

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Combine butter and sugar in a mixing bowl and beat until creamy. Add in eggs, vanilla and corn syrup and beat well. Add flour, baking soda, cinnamon, nutmeg and salt and mix until well incorporated. Add oats and mix in by hand until evenly mixed. Finally stir in raisins and cinnamon chips.  (A sturdy wooden spoon works well for this as the batter will be quite stiff.)

Use a cookie scoop or similar measure to drop onto prepared cookie sheets and bake for approximately 8 to 10 minutes until golden brown.  Cool on the pan about one minute and then transfer to wire racks to cool completely.  Recipe yields about four dozen cookies, depending on size.