These are another fabulous fall cookie. They smell wonderful when they are baking and are a great oatmeal cookie variation. The cinnamon chips are so wonderful and are usually only found this time of year. I buy a bunch and throw them in the freezer so I'll have them year round.
1 cup butter or margarine, softened
1 cup packed light brown sugar
1/3 cup sugar
2 eggs
1 1/2 t vanilla extract
1 1/2 cups all-purpose flour
1 t baking soda
2 1/2 cups quick-cooking oats
1 2/3 cups HERSHEY'S Cinnamon Chips
3/4 cup raisins, optional
Preheat oven to 350 degrees. Cream butter, brown sugar and sugar in large mixing bowl until creamy. Add eggs and vanilla and beat well. Combine flour and baking soda in small bowl and add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins. The batter is very stiff. Drop by heaping teaspoons (or use your cookie scoop) onto cookie sheets. Bake 10 to 12 minutes on until lightly browned. Do NOT over bake. Cool 1 minute then remove from cookie sheet to wire rack.
TIP OF THE DAY: To make bars instead of cookies, spread batter into lightly greased 9 x 13 inch baking pan. Bake at 350 degrees for 25 to 30 minutes or until golden brown. Cool and cut into bars.
Tomorrow's Daily Special: Betty's Ginger Cookies
