Chocolate Chip Cinnamon Cookies
Chewy, cinnamon-spiced cookies dotted with semi-sweet chocolate chips, perfect for satisfying sweet cravings and ideal for sharing with friends and family.
Ingredients
Instructions
- Heat oven to 350°F (175°C).
- In a large bowl, beat sugar, brown sugar, margarine or butter, and egg until light and fluffy.
- Lightly spoon flour into measuring cup; level off.
- Stir in flour, rolled oats, baking soda, cinnamon, and salt.
- Add chocolate chips and mix well.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets, spacing 2 inches apart.
- Bake at 350°F (175°C) for 9 to 11 minutes or until light golden brown.
- Cool slightly, then remove from cookie sheets.
Tips & Substitutions
For a chewier texture, consider using brown sugar instead of granulated sugar. If you're out of oats, you can substitute with an equal amount of finely chopped nuts or shredded coconut. To enhance the cinnamon flavor, adding a pinch of nutmeg can really elevate the taste. Ensure your butter is softened at room temperature for easier mixing.
Serving Suggestions
These cookies are perfect as an afternoon snack or dessert alongside a glass of milk. They pair beautifully with coffee or tea, making them an ideal treat for a cozy gathering. For a twist, serve them warm with a scoop of vanilla ice cream for a delightful dessert. Consider browsing more American recipes for varied cookie options.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the baked cookies; just separate layers with parchment paper and place them in a freezer-safe bag. To reheat, pop them in a 350°F (175°C) oven for a few minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Chip Cinnamon Cookies contains roughly 53 calories, with 1g protein, 10g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 519mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may change the texture slightly, making the cookies denser. Start with a 50/50 mix of both flours to find the right balance for your taste.
What if I don't have margarine or butter?
If you don't have margarine or butter, you can use coconut oil or applesauce as alternatives. Coconut oil will provide a slight coconut flavor, while applesauce can make the cookies a bit softer and less rich.
How can I make these cookies gluten-free?
To make these cookies gluten-free, replace the all-purpose flour with a gluten-free flour blend. Ensure the oats are certified gluten-free as well, as regular oats can be cross-contaminated with gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).