Soft, chewy cookies filled with flavors of fall, but perfect year round. These cinnamon cookies have a delicious flavor and a great texture!
Last summer my mom gave me a number of bags of cinnamon chips. It was really kind of her. Cinnamon chips make great scones. But I only eat scones every once in a while. So I’ve been on the lookout for other recipes that use them.
I saw this recipe a few months ago and knew I wanted to make it. I was curious about the brown butter with the combination of spices and the cinnamon chips. I’m glad I decided to try them. They are a little bit of work, but they are well worth the effort.
I changed the recipe a little. The original one includes molasses, but molasses isn’t always my favorite, so I tweaked it a bit to fit my preferences.
Browning the butter and bringing it back to a solid state seems like a lot of work for cookies, but I think it really adds to the flavor of these cookies. I suppose if you were in a hurry or didn’t want to do that step, you could just use regular softened butter, but I would really recommend browning the butter if you have time.
*adapted from bakerbynature.com
1/2 cup unsalted butter
1 1/4 cups all-purpose flour (if you want a less flat cookie, add another tablespoon of flour)
1/2 cup quick oats (not instant)
1/2 teaspoon cornstarch
1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/2 cup + 2 tablespoons light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg + 1 egg yolk, at room temperature
1 cup cinnamon chips
About an hour before making the cookies brown the butter.
To brown the butter, place the butter in a small pan. Melt on medium heat. Continue to heat, stirring frequently until butter turns a golden brown. This can happen quickly, so be sure to watch it so it doesn’t burn. Pour into a small bowl and place in the fridge. Stir butter occasionally until butter returns to room temperature. It should still be soft when ready to use, just not melted.
Combine flour, cornstarch, baking powder, soda, salt, cinnamon, ginger, cloves, and nutmeg in a bowl.
In bowl of mixer, cream the butter and sugars until lightened and fluffy. Add vanilla and eggs. Beat until completely combined.
With mixer on medium low, gradually add flour mixture. Beat until completely combined, scraping down the sides. Stir in the cinnamon chips. Refrigerate dough for at least 1 hour.
Bake at 350 for 7-9 minutes, or until edges are set. Let cool on baking sheet for 2 minutes before transferring to cooling rack.
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