Recipe By Rodnobi
Rating
Published Mar 5th
Prep 15m Cook 10m Additional - Ready In 25m
Servings 4 dozen Calories 207.9

Fabulous spice flavor coupled with smooth cinnamon chips are the perfect compliment to the satiny texture. They elicit RAVE reviews by all who sample them!

Recipe Ingredients

  • 1 ½ cups butter flavored shortening
  • 2 cups light brown sugar
  • ½ cup dark brown sugar
  • 2 eggs
  • ¼ cup milk
  • 2 tablespoons vanilla extract
  • 4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 ½ teaspoons baking soda
  • 2 teaspoons salt
  • 2 cups cinnamon chips
  • 1 cup chopped pecans

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 In a large bowl, cream together the butter flavored shortening, light brown sugar and dark brown sugar. Beat in the eggs one at a time, then stir in the milk and vanilla, blending until the mixture is light and fluffy. Combine the flour, cinnamon, nutmeg, cloves, baking soda and salt; stir into the batter until well blended. Mix in cinnamon chips and if using, pecans. Drop rounded spoonfuls of dough onto the prepared cookie sheets about 2 inches apart.
  3. 3 Bake for 8 to 10 minutes in the preheated oven, just until the cookies lose their gloss. Remove from the cookie sheets to wire racks to cool.

Nutrition Facts

  • Calories 207.9
  • Carbohydrate 23.2 g
  • Cholesterol 8.3 mg
  • Fat 11.8 g
  • Fiber 0.6 g
  • Protein 2.4 g
  • Saturated Fat 3.8 g
  • Sodium 165.2 mg
  • Sugar 14.8 g

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Reviews

  1. These were mentioned on the Buzz the other day and I had a bag of cinnamon chips sitting in my cabinet forever so I thought I'd give them a try. Holy delicious cookies....if I could give them more than 5 stars I would. They had the perfect hint of cinnamon and spice and the chips - Read more ...
  2. I cut this recipe in half and I also made a few small substitutions to make up for what I didn't have on hand. I don't have shortening on hand so I used butter in it's place. I don't normally keep a lot of brown sugar on hand and I never have dark brown sugar - Read more ...
  3. These are AMAZING! The only change I made was to use regular shortening (didn't have butter flavored) and I didn't add the nuts. Hubby said they reminded him of a cinnamon bun. Note: I got slightly over 60 cookies. Cookie perfection!
  4. These were great I followed the recipe exactly! I made them as part of our cookie exchange and everyone loved them. These will be on our list for next year.
  5. I followed the recipe almost to the T. I used butter instead of shortning and since I had not dark brown sugar I used all light and they turned out excellent. This recipe made 26 large cookies scooped with my ice cream scooper. An excellent fall cookie!
  6. Way to go Rodnobi! Sure hope you notice this review of your SPECTACULAR cookies. I cannot speak highly enough of your recipe let alone these cookies. I don't use butter-flavored shortening so I just used the traditional type and I prepared the dough exactly as specified. I would do precisely the same thing next time - Read more ...
  7. I loved this cookie...and so did all in the cookie exchange! I too added more cinnamon...and I couldn't find any cinnamon chips so I used white chocolate chips instead. A full flavor cookie...loved it!!
  8. Oh man! If you could only have smelled my house while these were baking. I could hardly wait to get them out of the oven. Perfect consitency. Not too fluffy or flat. Just a nice melt in your mouth piece of Heaven!
  9. I used butter instead of shortening. And I replaced 2 cups of the all-purpose flour with 2 cups whole-wheat pastry flour. These are so soft plump easy and yummy. In a word AWESOME!
  10. These cookies turned out doughy no matter how large or small the "spoonful" or how long I baked them.
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