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Oatmeal Cinnamon Chip Cookies

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Oatmeal Cinnamon Chip Cookies

Pam
The Cook
18 Servings
11 Ingredients
4 Comments

Classic Oatmeal Cookies. . . with a twist! Freezer friendly too.

Read More
18 Servings
11 Ingredients
4 Comments

Ingredients

  • ½ cups soften Butter
  • ½ cups Lard/Shortening
  • ¾ cups Sugar
  • ¾ cups Brown Sugar
  • 2 individual Egg
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 2 cups Flour, All-Purpose
  • 1 ½ cups Rolled Oats, Quick Cooking
  • 10 ounces Cinnamon Chips

Containers

Supplies

  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cream together butter, shortening, and sugars.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cream together butter, shortening, and sugars.
  2. Beat in eggs and vanilla.
  3. Add dry ingredients and mix well.
  4. Fold in cinnamon chips.
  5. Spoon onto cookie sheet and bake at 350F for 8-10 minutes or until slightly golden brown.
  6. Let cool slightly and enjoy.

Nutrition Facts

Servings Per Recipe
18 Servings
Serving Size
2 cookies
Amount Per Serving
Calories
333
Total Fat
16g
Saturated Fat
10g
Trans Fat
0g
Cholesterol
43mg
Sodium
146mg
Total Carbohydrates
43g
Fiber
1g
Sugar
26g
Protein
5g
WW Freestyle
15

Categories

shellfish-free, fish-free, traditional, kid-friendly, vegetarian, spring, summer, winter, fall

Categories

shellfish-free, fish-free, traditional, kid-friendly, vegetarian, spring, summer, winter, fall

4 Comments

Join the discussion

  2. I just made this recipe. The only thing I did different was use all light brown sugar and no white, and I had a little oat flour, roughly a third cup, I put in the measuring pitcher and filled it the rest of the way up with white. I added just milk chocolate chips to three-fourths of it, since my kids and grandkids like that. The rest, I put in raisins, semisweet chocolate chips, and a little shredded coconut. This goes into my recipe bookmarks file. Thanks so much for sharing it!

    Reply