There aren’t many cookies without chocolate that I think are worth the calories (or the effort to make), but these Oatmeal Cinnamon Chip Cookies are definitely worth it.  The first time I made these, I was blown away by how delicious they are.  The cinnamon chips provide bursts of cinnamon flavor.  The Heath Toffee Bits are key as well – they really take it up a notch with their chewiness and buttery toffee flavor.  Really, you have to try these.

Source:  https://www.hersheys.com/recipes/recipe-details.aspx?id=6197  (I took the idea of adding toffee bits from the comments and left out raisins just because cookies and raisins don’t mingle in my kitchen.)

Difficulty:  Easy

1 cup butter, softened

1 cup packed light brown sugar

1/3 cup sugar

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all purpose flour

1 teaspoon baking soda

2 1/2 cups quick cooking oats

1 2/3 cups (10 oz package) Hershey’s cinnamon chips*

1 cup Heath toffee bits (the ones without the chocolate)**

*Notes on cinnamon chips:  First, buy two packages because you’ll want to eat a handful.  Second, buying Hershey’s brand is key.  I had trouble finding them in my grocery stores, so I ordered some from King Arthur Flour (which in my experience has great quality ingredients).  The KAF cinnamon chips were waxy and not at all tempting to eat.  The Hershey’s version is creamy and cinnamony at the same time, which is difficult to imagine if you’ve never tried them, but trust me – you need to try these.  I could eat them by the handful.  If your local grocery does not carry them, try Wal-Mart.  This, along with crushed peppermint, is worth the trip to Wal-Mart.

**Change from original recipe:  I substituted 1 cup toffee bits for 3/4 cup raisins

Preheat oven to 350 degrees (325 convection)

Beat butter, brown sugar, and sugar until creamy.  Add eggs and vanilla, and beat well.  Combine flour and baking soda.  Add to butter mixture, beating well.  Stir in oats, cinnamon chips and toffee (batter will be stiff).

Drop by heaping teaspoons onto ungreased cookie sheet.

Bake 9-10 minutes or until lightly browned.  Cool for a minute, and then remove from cookie sheet to cooling rack.  Don’t wait too long before moving the cookies to the cooling rack – the toffee bits will cling to the cookie sheet more as they cool.

The Story:  I first bought cinnamon chips for a Pioneer Woman recipe for cinnamon chip scones.  I loved the cinnamon chips so much that I started researching all sorts of cinnamon chip recipes.  This one (with my alterations) was my favorite.