You guys. Seriously. You have to try this.
I'd always heard of the elusive cinnamon chips, so when I found them I stocked up. Like, seven bags. They've been sitting in my pantry, just waiting for the perfect recipe. And oh boy, this was a great way to use up part of a bag.
Seriously. Delicious. They're like thick, chewy Snickerdoodles with extra shots of cinnamon and the lovely addition of pecans. I would make these again and again and again.
Sassy Cinnamon Cookies
Sweet and sassy super-size cookies are packed with cinnamon chips and coated with cinnamon and sugar.
1 1/2 cups sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup cinnamon-flavored baking chips
1 cup chopped pecans
2 tablespoons sugar
1 teaspoon ground cinnamon
1. Heat oven to 375°F (if using dark or nonstick pan, heat oven to 350°F). In large bowl, beat 1 1/2 cups sugar, the butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, cream of tartar, baking soda and salt. Stir in cinnamon chips and pecans.
2. In small bowl, mix 2 tablespoons sugar and the cinnamon. Shape dough by 1/4 cupfuls into balls. Roll in sugar-cinnamon mixture. Place balls 3 inches apart on ungreased large cookie sheet (do not flatten).
3. Bake 13 to 17 minutes or until set and light brown. Immediately remove from cookie sheet to wire rack.