I was so excited to participate in my first Great Food Blogger Cookie Swap! This year we raised $13,778.40 for Cookies for Kids Cancer. I’m proud to say that I was a part of such a great cause and to be able to bring holiday cheer to 3 fellow bloggers. I have to also give a shout out to the 3 bloggers that I was lucky enough to receive cookies from. A huge thank you to: Wendy from Over the Top Mommy for your hot cocoa cookies and peppermint oreo balls, Jamie from Coffee with Us 3 for you peppermint twists, and to Karen from The Tasty Bite for your double chocolate dried cherry and macadamia nut cookies! All of them were so delicious! I wish I remembered to take pictures of your creations before I ate them all!
I chose this particular cookie from Anna GInsberg’s The Daily Cookie because I had cinnamon chips on hand and I had never to thought to combine them with toffee and coconut. If you have a hard time finding cinnamon chips (Hershey’s makes them) take a look at Walmart. They used to be more readily available, but for whatever reason I can no longer find them at any other grocery stores. The cookies turned out perfectly chewy with lots of cinnamon spice, a fantastic choice for the holidays. I would definitely make these again since everybody seemed to like them.
I’m already looking forward to next year’s swap, but for now I have to get back to this year’s holiday baking!
- 1¼ cups all-purpose flour
- ¼ tsp. cinnamon
- ½ tsp. baking soda
- ½ tsp. salt
- 1 stick (8 tbsps) butter, softened
- ½ cup granulated sugar
- ½ cup packed dark brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup old-fashioned oats (not instant)
- ½ cup brickle (toffee) chips
- ½ cup cinnamon chips
- ½ cup sweetened flaked coconut, toasted
- Preheat the oven to 350 degrees F.
- Mix the flour, cinnamon, baking soda and salt in a medium bowl and set aside.
- In the bowl of a stand mixer with a paddle attachment, beat the butter and both sugars together until light and fluffy. Reduce the speed and beat in the egg and vanilla. Stir in the oats, brickle chips and cinnamon chips.
- Refrigerate at least an hour.
- Make tablespoon size balls of cookie dough and roll in toasted coconut.
- Bake on parchment lined baking sheet for 8-10 minutes. Add several minutes if you prefer crispy cookies