*This post is sponsored by The Quaker Oats Company, but all opinions are 100% my own.
Who doesn’t love a good holiday cookie? Fun to make with the kids, share with the neighbors and, of course, to eat! Plus they make the house smell heavenly.
As part of our official role as a member of The Oat Authority, we’re once again teaming up with The Quaker Oats Company to offer you lots of simple and yummy ways to use their classic oats. Today is without a doubt one of my favorites.
Here’s our contributor, Janssen, with the details…
When we moved to Arizona this summer, our highest priority was finding a house in a neighborhood where we’d feel really at home.
Our new house may have questionable green carpet and mismatched kitchen counters (a “stunning” combination of granite and laminate), but we love our neighborhood and every day we feel lucky to live here.
This weekend, our neighborhood is having their annual holiday kickoff, turning on the lights at the entrance, caroling and then inviting everyone back to the community center for apple cider and homemade cookies. (For all that, you’d probably be okay with green carpet too).
Of course, those homemade cookies don’t just appear out of thin air. Someone has to bake them, and when they asked for volunteers I eagerly agreed to donate a few dozen because nothing seems more cozy than baking with my children.
And, as luck would have it, the day I planned to make cookies, we woke up to the coldest temperatures of the year so far. The high that day was 66 degrees, but in Arizona, that’s license to pull out your warmest, cuddliest sweaters.
I put my baby down for a morning nap, and then heated up the oven and pulled out that iconic round Quaker Oats canister.
It took all my self-control not to turn on the Christmas tunes.
Because oatmeal cookies are a little heartier than ones made with just flour, they seemed exactly right for a cozy winter morning or for eating with a glass of warm apple cider with the whole neighborhood.
Did You know Quaker Oats is celebrating the 100th anniversary of its iconic round canister package? While the packaging design has since been updated, the round canister can still be found on store shelves today. Check out a celebratory throwback canister created in honor of the anniversary below!
Then in 1908, Quaker put the first cookie recipe – Oat Cakes – on a food package.
The latest cookie recipe – Vanishing Oatmeal Raisin Cookie – has been a huge hit with bakers and families around the world and it’s now celebrating 20 years on that round Quaker canister.
I’m not one to mess too much with a good thing, so we used that recipe, although I swapped out the raisins for cinnamon chips to make the recipe my own.
This recipe makes four dozen cookies and I only needed to donate two dozen, so we enjoyed a few warm out of the oven and saved a few to sweeten up my older daughter’s school lunchbox for the next week.
Oatmeal Cinnamon Chip Cookies
- 14 Tablespoons butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 Eggs
- 1 Tablespoon vanilla
- 2 cups cinnamon chips (found in the baking aisle, by chocolate chips)
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 Teaspoon salt
- 3 Cups Quaker® Oats (quick or old fashioned, uncooked)
Heat oven to 325°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well.
Add cinnamon chips and mix just until evenly incorporated. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats; mix well.
Drop dough by the rounded tablespoon onto ungreased cookie sheets. Bake 8 to 12 minutes or until light golden brown and the tops are set. Cool 3-5 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
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