I love cinnamon. I still have some bags of cinnamon chips left in the freezer since our local grocery store decided to clearance them all out. I don't know what I'll do once they are gone! I based this cookie off of a recipe found on Technicolor Kitchen. I found it by looking on Google Images for cinnamon cookies. I changed her recipe by leaving out the pecans and adding cinnamon chips instead. I thought they were very good, but you definitely need to like cinnamon!
I baked mine at 375 for about 14 minutes. The sheet that was on the bottom for the second half of the cooking time got a little too done. I think next time I will try baking them at 350. Or else I will bake one sheet at a time and start it on the bottom so it finishes on the top.
Cinnamon Chip Cookies
10 Tbs unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
2 1/2 cups all purpose flour, sifted (I might try a little more flour next time)
2 teaspoons baking powder
2 teaspoons cinnamon
1 1/2 cups cinnamon chips
Preheat the oven to 375. (I might try 350 next time) Line two large baking sheets with non-stick baking paper. Place the butter, granulated sugar and brown sugar in the bowl of an electric mixer and beat until light and creamy. Add the egg and beat well.
Fold through the flour, baking powder, cinnamon and chips – dough will be very stiff. Scoop the mixture, using an ice-cream scoop, onto prepared baking sheets, spacing about 2 inches apart – cookies won’t spread much.
Place one baking sheet low in the oven. Place the other high in the oven. Bake for about 7 minutes. Then rotate and switch the baking sheets and bake for another 7 minutes or until golden. This gives the cookies less of a chance to spread. Cool on baking sheets for 5 minutes then transfer cookies to wire racks.