My sous-chef, Charlie, helped me make some new cookies this morning. A lonely bag of cinnamon chips in the deep freeze inspired me to try out the recipe on the back of the bag. We did omit the raisins since T doesn't like them, but the end result was yummy. I froze about 75% of the dough (scooped into cookie balls) so that we could have warm cookies for lunches, dessert, etc. These would look really good with a little drizzle of vanilla icing and it would complement the cinnamon roll flavor.
In addition to the cookies, we made toasted hazelnut & toffee biscotti. Never let your 2 year old help skin the hazelnuts after you toast them. He clapped his hands to get the papery peels off after we rubbed them in a towel. There are brown flakes everywhere!
Turning off my phone, turning on the electric blanket and reading a big pile of books to my little helper before we both have a little nap.
1 cup butter, softened
1 cup packed brown sugar
1/3 cup white sugar
1 1/2 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
2 1/2 cups quick-cooking oats
1-10oz. pkg. Hershey's cinnamon chips
Cream butter & sugars. Add eggs & vanilla and mix well. Combine flour & baking soda; mix into wet ingredients. Stir in oats & chips. Scoop out small walnut sized balls. Bake on parchment-lined baking sheet for about 10 minutes.