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Recipe Corner: Snickerdoodle Cookies

These aren't your mother's snickerdoodles

Snickerdoodle cookies have always seemed a bit drab to me. Oh, they taste good, but seem to be missing something. 

Being the chocoholic that I am (do you know why there is no chocoholic’s anonymous? No one wants to quit!) I began adding chocolate chips to my snickerdoodles. I liked the combination of cinnamon and chocolate. 

But then one day I was in the baking aisle of a grocery store and found a new product by Hershey … cinnamon chips. They’re just like a chocolate chip, except they’re made from cinnamon. And when they are added to a chocolate chip snickerdoodle, the cookie is taken to a whole another level. 

These cookies are the overall favorite crowd pleaser of all the cookies I make.  In fact, they are so good that they won not only the “Best Cookie” award at the Orange County Fair, but also “Best of All Desserts” prize.

Cinnamon & Chocolate Chip Cookies

  • 1 cup butter
  • 2 cups sugar
  • 2 eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 10 oz. Chocolate chips
  • 10oz. Cinnamon chips
  • 3  3/4 cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar

Beat butter until soft.  Add sugar and beat until fluffy.  Add eggs, milk and vanilla.  Mix well.  Add flour, baking soda and cream of tartar, beating until well mixed.  Add chocolate chips and cinnamon chips.  Mix into dough.

Form into 1 inch balls and roll in a mix of cinnamon and sugar, then place on cookie sheet.  Flatten each cookie slightly.  Bake at 375 degrees for about 9 minutes.

Makes 66 cookies.

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