Oatmeal Cinnamon Chip Cookies Recipe 5 Dinners
Step 3: Go All In. Turn the mixer to its lowest setting and add half the flour. Mix just until the flour disappears—about 10 seconds—then scrape the bowl. Add the rest of the flour and mix just until combined. Too much mixing will cause excess gluten to form, making the cookies tough and gluey instead of soft and chewy.
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Instructions. Combine the butter and sugar in a stand mixer on medium-high speed until light and fluffy. Add the egg and vanilla, then mix on medium until blended. Turn the mixer off. Mix the flour, cinnamon, baking powder, and salt in a separate bowl. Then add it to the mixer.
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Add in the egg and egg yolk, one at a time, beating well after each addition. Slowly add the dry ingredients into the wet mixture, beat on low until just combined; about 25 seconds. Using a rubber spatula, fold in cinnamon chips. Cover the bowl with plastic wrap and refrigerate for one hour.
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Step 3: Mix the dry ingredients in a separate bowl and add to the wet ingredients. Beat until just combined, don't overmix. Step 4: Add the chocolate chips and cinnamon chips to the cookie dough and fold to combine. Step 5: Use a cookie scoop to portion out the cookie dough.
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Heat oven to 350°F. 2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons unto ungreased cookie sheet.
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Step 3: Whisk the flour, cinnamon, salt, and baking soda in a medium bowl. Then, set this bowl of dry ingredients to the side. Step 4: In a skillet over medium heat, melt 10 tablespoons of butter. Once it's fully melted, continue to cook while stirring frequently until brown bits start to form on the bottom of the pan.
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Stir melted chips into butter mixture. 3. Stir together flour, baking soda and salt; add to cinnamon chips mixture, beating just until blended. Cover; refrigerate dough about 1 hour or until firm enough to handle. 4. Heat oven to 350°F. Shape dough into 1-inch balls; roll in nuts, lightly pressing nuts into dough.
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Once all cookie balls have been filled, chill for at least 2 hours. STEP FIVE: Preheat the oven to 350 F. Line 2 baking sheets with parchment paper. Place 6-8 chilled cookie balls on a baking sheet and top with some flaked salt if desired. STEP SIX: Bake for 12-14 minutes, or until the edges start to turn golden brown.
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Preheat oven to 375 degrees and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter and both sugars until fluffy for a couple of minutes. Beat in the egg and vanilla. Mix in the flour, baking powder and salt until just combined. Add in the cinnamon chips.
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Preheat oven to 400 degrees. Line baking sheets with parchment paper. With an electric mixer, beat 1 1/2 cups of the white sugar, butter, vanilla and eggs. Blend in flour, cream of tartar, baking soda, salt and 1/2 teaspoon cinnamon. Stir in cinnamon chips. Shape dough into 1 inch balls.
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Instructions. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, beat together the butter, shortening, brown sugar, and superfine sugar until smooth and creamy; then add eggs and vanilla and beat well. In a large bowl, mix together flour, baking soda, salt, cinnamon, and pudding mix.
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Preheat the oven to 350°. Line 2 baking sheets with parchment paper. Unwrap 1 piece of dough. and slice into 1/2-inch-thick slices, spacing 1 inch apart on prepared baking sheet. Repeat with the remaining piece of cookie dough. Bake the cookies for about 15 minutes, or until crisp and golden.
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Instructions. Preheat oven to 350 degrees.In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer. Stir in flour, cream of tartar, baking soda, and salt, just until combined.
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Stop, scrape down the sides of the bowl, and add the flour, cinnamon, cornstarch, cream of tartar, baking soda, optional salt, and beat until just incorporated, about 2 minutes. Don't overmix. Add the cinnamon chips and either fold in by hand or beat momentarily to combine.
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Beat in the egg and vanilla to combine. In a large bowl, whisk together the dry ingredients: flour, chopped cinnamon chips, cinnamon and salt. Fold the flour mixture into the wet ingredients. Wrap in plastic wrap and chill for at least 1 hour. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
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Preheat oven to 350F Degrees. Line 2 baking sheets with parchment paper or use a silicone baking mat and set aside. Cut cold Butter into cubes, and cream together Butter and Granulated Sugar in a large mixing bowl until fluffy. This will take about 2-3 minutes on medium/high speed with a hand mixer or stand mixer.