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The Practical Baker
Cinnamon Oatmeal Drop Cookies
Courtesy King Arthur Flour and Hershey’s Kitchens
Wednesday, September 3, 2014 • Posted September 4, 2014

This all started when I got my monthly King Arthur Flour catalog and spotted a recipe for cinnamon cookies that sounded attractive. After reading it and thinking about what the end product was going to be, I decided that I’d do some research to see if I could find something similar, but different in texture. The KA cookies were going to be like ginger snaps, and I wanted a soft cookie. I finally came upon this recipe on the Hershey’s web site. It’s really great if you like soft, cinnamon-flavored cookies that kinda melt in your mouth! I changed Hershey’s recipe around a little bit by adding pecans and an additional sprinkle of cinnamon-sugar right before I put them in the oven.


1 cup unsalted butter or margarine

1 cup packed, light brown sugar

1/3 cup granulated sugar

2 eggs

1 ½ teaspoons vanilla extract

1 ½ cups all purpose flour

1 teaspoon baking soda

2 ½ cups quick-cooking oats

1 2/3 cups Hershey’s Cinnamon Chips (one 10 oz. Bag)

¾ cup raisins

½ cup pecan halves (optional)

½ cup cinnamon-sugar (for sprinkling on the tops; optional)


Heat oven to 350

Beat butter, brown sugar and granulated sugar until creamy

Add eggs and vanilla and beat well

Combine flour and baking soda, and then add it to butter mixture, beating in well

Stir in oats, chips and raisins until thoroughly combined

Drop dough by the heaping teaspoon onto an ungreased cookie sheet (this is where you can add the pecan halves and/or the cinnamon-sugar)

Bake 10-12 minutes, or until the edges just begin to turn brown

Remove from oven and allow to cool for one minute in the pan before transferring the baked cookies to wire rack

If you’d like to make these into “bar” form rather than individual cookies, simply spread the dough out into a lightly greased 9X13X2 inch pan, and bake at 350 degrees for 25-30 minutes. After they cool, cut them into bars and serve ‘em up!

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