Oatmeal Chocolate Chip Cookies

I was feeling oatmeal cookies again, and decided to try a new recipe. I'm at Bowdoin for the weekend but returning to Massachusetts in a few hours-ish, so I wanted something quick. This one seemed simple enough, so I decided to go for it.

Adapted from Betty Crocker.

Oatmeal Chocolate Chip Cookies

INGREDIENTS

1 1/2 cups packed brown sugar

1 cup butter or margarine, softened

1 teaspoon vanilla

1 egg

2 cups quick-cooking oats

1 1/2 cups Gold Medal® all-purpose or unbleached flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup semisweet chocolate chips (6 oz)

Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.

Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.

Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Nutella Pocket Cookies

What better way to celebrate summer than with cookies? I wanted a recipe involving chocolate. It just happened that when everybody was clearing out their kitchens for the semester, my roommate and I ended up with at least 3 open containers of Nutella. Luckily, this recipe helped use two of those.

Adapted from this recipe.

Nutella "Ravioli" Cookies

Dough:                                                                   

1 1/2 cups powdered sugar

1/2 lb  unsalted butter, softened

1 egg

1 tsp vanilla extract

2 1/2 cups all purpose flour

1 tsp baking soda

1 tsp cream of tartar

1. Cream the powdered sugar and butter for at least 3 minutes. Add the eggs one at a time and scrape down the bowl after each egg. Add vanilla and mix for 2 more minutes.

2. Mix in the flour, baking soda and cream of tartar while mixer is on slow speed. Mix till you have a smooth dough. Chill for at least 4 hours before rolling out.

3. Preheat oven to 350F

4. Roll out cookie dough to about a 1/4 inch thickness.

5. Using a cookie cutter or a glass dipped in flour, cut out rounds.

6. Put a small spoonful of Nutella into the center of each round.

7. Fold rounds over to create half moon shapes and gently seal edges.

8. Place on an ungreased cookie sheet and bake for 9-10 minutes.

9. Remove to racks. When cookies are completely cooled, melt chocolate chips in microwave (about 1 minute, stirring at 20 second intervals).

10. Remove and using a fork, drizzle chocolate over cookies. If the chocolate isn't drizzling well, you can use a plastic bag with the end snipped off to pipe it on.

11. Repeat with white chocolate chips.

My notes:

If you visited the website this is adapted from, you might notice that I only made 1/3 of the recipe... I still ended up with at least 30 cookies. I also didn't chill the dough for 4 hours since I was dealing with less dough - I actually just put it in the freezer until it was easy to handle. The cookies were a huge hit. They tasted and looked great.

Roasted Red Pepper and Tomato Soup

I originally bookmarked this in the dead of winter, so now it's not quite as appealing... but I'm sure that as soon as I can get fresh tomatoes I'll be itching to try it again.

Roasted Red Pepper and Tomato Soup

The picture looks so sterile.

Ingredients (Original recipe makes 6 servings)

• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 red bell peppers
• 4 large tomatoes - peeled, seeded and chopped
• 1 1/2 teaspoons dried thyme
• 2 teaspoons paprika
• 1/8 teaspoon white sugar

• 6 cups chicken broth
• salt and pepper to taste
• 1 pinch ground cayenne pepper
• 1 dash hot pepper sauce
• 2 tablespoons butter
• 1 1/2 tablespoons all-purpose flour
• 6 tablespoons sour cream

Directions

1. Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
2. Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
3. Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
4. Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
5. Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
6. Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

Lemon Asparagus Tart

More on the savory streak: Lemon Asparagus Tart.

I can't get over how delicious this sounds. Goat cheese? Lemon? Asparagus? Sign me up inmediatamente.

Lemon Asparagus Tart

Serves 6 

3/4 pound fresh asparagus, medium-thick spears
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 teaspoons fresh lemon zest
1 sheet frozen puff pastry, thawed according to package directions
5 ounces herbed goat cheese
1/2 cup finely grated Gruyère or Emmentaler cheese
1 egg
1 tablespoon fresh lemon zest
Flaked sea salt, for finishing

Preheat the oven to 400 degrees. Wash and trim the asparagus spears to 9 inches in length, removing the rough stalk ends. Place the asparagus on a large plate or sheet pan and drizzle with the olive oil, salt and pepper, lemon zest and toss gently to coat all spears.

On a lightly floured piece of parchment paper, roll out the thawed puff pastry dough to an 11x14 inch rectangle. Using a small knife, score a 1-inch border around the edges of the tart. Place the pastry, still on the parchment paper, to a sheet pan. Using a fork, prick the bottom of the pastry shell every inch or so within the border to keep this part of the pastry flat during baking process.

Crumble the goat cheese evenly over the tart within the border, then sprinkle with the grated Gruyère/Emmentaler. Top with the asparagus spears placed crosswise, alternating ends and tops. Lightly beat the egg with 1 tablespoon of water, and brush the border of the tart with the egg wash.

Bake at 400 degrees for 15-20 minutes, or until the pastry is puffed, crispy and brown. Remove from the parchment paper to a platter, garnish with lemon zest and flaked sea salt. Serve warm. 

ORIGINAL RECIPE NOTES: I have made this tart many times and like the result of using medium-thick spears of asparaus. If you can only find the thinner fresh spears, you may need to reduce the cooking time slightly as not to overcook the asparaus. If you can only find the thicker spears, be sure to peel the stocks about halfway up to remove the tougher outer skin.

Arugula with Steak, Lemon, and Parmesan

I'm getting into savory mode in preparation for this summer, where I'll be cooking for myself instead of going to a dining hall.

This looks particularly delicious, combining a lot of things I love:

Arugula with Steak, Lemon, and Parmesan*

Ingredients: 

• 3 tablespoons extra virgin olive oil
• 2 1/2 tablespoons lemon juice
• 1 1/4 teaspoon balsamic vinegar
• dash kosher salt
• dash freshly ground black pepper
• 1 1/2 pound beef tri-tip (bottom sirloin)
• 1 bunch (about 5 1/2 cups) arugula
• 3/4 cup Parmesan cheese, shaved

Method: 

To make the dressing, combine the olive oil, lemon juice, balsamic vinegar, salt and pepper. Set aside.

Grill the beef to medium rare, let cool 10 minutes. Slice thin.

Toss the arugula with the dressing and add beef and shaved Parmesan.

*I particularly like that it's called "Arugula with Steak, Lemon, and Parmesan" rather than "Steak with Arugula, Lemon, and Parmesan"

Kale Fried Rice

It just sounds so good. Adapted from iowagirleats.com.

Kale Fried Rice

Ingredients:
3/4 cup long grain brown rice, like jasmine or basmati (I used jasmine)
1-1/2 cups chicken broth
4 cups packed kale, removed from stems and chopped
4 cups water
1/2 teaspoon salt
1 Tablespoon canola or vegetable oil
1/2 small onion, minced
4 garlic cloves, minced
sesame seeds, for garnish

For the sauce:
2 Tablespoons mirin, or other sweet cooking wine
2 Tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon maple syrup

Directions:

1. Stir together sauce ingredients in a small bowl then set aside. Bring chicken broth to a boil in a small saucepan then add rice, place a lid on top, and turn heat down to medium-low. Cook rice until tender, about 30-40 minutes (or according to package directions.)
2. When rice has 15 minutes left to cook, boil water and salt in a large wok or skillet. Add kale then cook for 4-5 minutes, or until tender. Drain, then when kale is cool enough to handle, squeeze excess water out with hands. Set kale aside.
3. Return skillet to stove then turn heat down to medium-high. Add oil then onion and saute, stirring frequently, for 4-5 minutes or until golden brown and tender. Add garlic then saute, stirring constantly, for 1 minute. Add drained kale then saute for 2 minutes. Add cooked rice to the wok then toss to combine. Add sauce to the wok then toss to combine. Serve topped with sesame seeds.

Chicken and Avocado Soup

Shannon and I decided to have another dinner party, and this time we were both feeling avocado-y and soup-y so we decided to combine the two. We knew we'd be tight on time, so this recipe was perfect. We paired it with a platter of veggie nachos (with some salsa available).

Thus, Chicken and Avocado Soup.

• 5 cups chicken broth
• 2 cups shredded chicken breast
• 1 tomato, diced
• 2 cloves garlic, minced
• 1-1/2 cups scallions, chopped fine
• 2 ripe hass avocados, diced
• 1/2 cup cilantro, chopped fine
• 4 lime wedges
• 2 tsp olive oil
• salt + fresh pepper to taste
• pinch cumin
• pinch chipotle chile powder (optional)

In a large pot, heat oil over medium heat. Add 1 cup of scallions and garlic. Sautéabout 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15-20 minutes.

In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.


My comments;
It wasn't phenomenal, but it was definitely good enough that I would try it again and hopefully tweak some bits to make it better in the future. Also, we decided to forgo the chipotle/chile powder. Overall, a delicious meal.

Toffee Butter Cookies

It's been a while!

I'm back at Bowdoin following our two-week long spring break. As repayment for a ride back from the airport, I promised a friend cookies. Since she's gluten-free, I decided to opt for these cookies.

I've made them many times before, usually gluten-free but sometimes with gluten. The verdict - according to both me and others who tasted both - is that the gluten-free version is actually much tastier.

Here's the recipe, adapted from this blog (which is fabulous, by the way).

Toffee Butter Cookies

2 1/3 cups all-purpose flour
½ tsp. baking powder
½ tsp. salt
1 cup unsalted butter, at room temperature
1 cup brown sugar, tightly packed
1 egg
1 tsp. vanilla extract
1 cup Heath Toffee Bits (not the chocolate covered kind)

Whisk together flour, baking powder, and salt. Set aside.

In a stand mixer using a paddle attachment, cream together the butter and sugar on medium speed, until fluffy, about three minutes.

Add egg and vanilla and beat until combined, about 30 seconds.

Reduce speed to low and add in dry ingredients, just until incorporated. Fold in toffee bits.

Divide dough in half and roll each piece into a log about 9 inches long and 1 ½ inches in diameter. Flatten logs into 2 ½ inch wide rectangles. Wrap rectangles in plastic wrap and refrigerate until firm, about 1 ½ hours.

Preheat oven to 350F.

Using a chef’s knife, cut dough into ¼ inch thick slices; transfer slices to parchment lined sheets, spacing 1 inch apart. Bake until just browned around edges, 10-12 minutes, witching and rotation sheets halfway through. Let cookies cool completely on baking sheets. The cookie will crisp up as it cools off.

My comments:
To make this recipe gluten-free, I've found that the easiest thing to do is use a pre-made gluten-free for the dry ingredients. (I've tried making it with xanthan gum and it didn't turn out as well.) My personal favorite is Pamela's Baking & Pancake Mix. I find it at the local Hannaford. What I like about it is that it has little bits in it that complement the crunchy toffee bits well.

I use about 2 1/3 or 2 1/2 cups of this mix instead of the flour, baking powder, and salt. Other than that, I think I stick to the recipe. Sometimes with recipes I ignore the refrigeration step - but you cannot do that with this recipe.

This recipe is always a hit - people usually don't believe it when I tell them it's gluten-free.

Shannon and I decided to start having dinner parties. For our first, we hosted Jordan and Will, and decided to make risotto, bruschetta, and broccoli. After some internet browsing, this is the risotto recipe we landed on:

Butternut Squash Risotto

• Ingredients1 small butternut squash (about 1 1/2 pounds)
• 1 3/4 cups chicken broth
• 1/2 cup water
• 1 small onion, chopped (about 1/2 cup)
• 1 large garlic clove, sliced thin
• 1 1/4 teaspoons minced peeled fresh gingerroot
• 3 tablespoons unsalted butter
• 1/2 cup Arborio or long-grain rice
• 1/4 cup dry white wine
• 2 tablespoons chopped fresh chives
• 
  

Garnish: chopped fresh chives and Parmesan curls shaved with a vegetable peeler from a 1/4-pound piece of Parmesan at room temperature

Preparation

Preheat oven to 450°F.

Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch dice. Put remaining half, cut side down, in an oiled shallow baking pan with diced squash and season with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15 to 20 minutes. Holding halved squash in a kitchen towel, scoop out flesh and chop coarse.

In a saucepan bring broth and water to a simmer and keep at a bare simmer.

In another saucepan cook onion, garlic, and gingerroot in butter over moderately low heat, stirring, until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in diced and chopped squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes. Stir in chives and salt and pepper to taste.

My comments: I mostly stuck to the recipe on this one. However, I added the squash when most of the broth had already been added to the rice ... because I misread the directions, not because I thought it would be better that way. It was still delicious. Oh, and also, I found that it took longer than 20 minutes for the squash to become tender.

A huge hit with the dinner party. I would make more next time - even though I doubled the recipe, four people polished off easily.

The full spread!

Caramel Brownies

I'm not even sure if this justifies a post... but this is a baking blog and even if it's not a legit recipe I'll put it down for the record books.

My family swears by Duncan Hines brownie mix, so when you add caramels... Well, it doesn't get much better. Yesterday Shannon and I both had some free time, and instead of getting ahead on work we decided it would be well worth it to make some caramel brownies.  We're still incredibly excited about our oven.

Neither of us usually like to opt for box mixes, but I had brownie mix from home that I had brought up and I assured her it was good. Next time I we'll try the recipe with a homemade recipe, I think.

The concept is simple: make the brownie mix, and pour half of it in a tray and bake for a bit. Then put the caramel mixture on so that you have two layers, followed by tablespoonfuls of the rest of the brownie mix. Swirl to your heart's desire and stick it back in the oven.

The brownie part was simple: just follow the instructions on the box. For the caramel part, I looked at a few recipes for caramel brownies and they suggested 14 oz of caramels (the pre-wrapped kind, which I happened to have for just this purpose) combined with 14 oz of evaporated milk or sweetened condensed milk. You heat the two ingredients up and when the caramels are melted you're ready to pour your caramel layer.

The only problem is that we didn't have evaporated milk or sweetened condensed milk, and neither did our neighbors in Brunswick P. There's a small corner store by our apartment, however, so I walked over and was delighted to find that they stocked both. I bought some sweetened condensed milk and the baking process continued without further ado.

Since the bag of caramels was already open, we didn't use a full 14 oz. I'd say we used 10-12 oz. And since we figured our creation would be sweet enough, we only used about half of the can of sweetened condensed milk - probably a bit under 7oz. It was a perfect consistency, despite not being what the recipe called for.

We used a large tray, so we cut the cooking times down, though we kept the oven at 350. After 5 minutes or so of the first layer in the oven, we took it out and put the caramel layer on, then the rest of the brownie mix. We cooked it for at least 20 more minutes then took it out a bit undercooked. After letting it sit in the pan for over an hour it was easy to cut but still gooey - exactly how I like my brownies.

Chocolate cookies with white chocolate chips

I had free time on a Wednesday, and since this is probably one of the few times it'll happen this semester I decided to use it wisely. I went to an informal fireside talk by Representative Craig Hickman in the Bowdoin Outing Club - it was incredible to hear him speak about his experience with organic farming and his transitions between varied careers, ending up in the Maine House of Representatives (though still a farmer, poet, writer, etc). After dinner he gave a more formal talk as the keynote speaker of Bowdoin's MLK Day series of events/lectures. He moved seamlessly between the topics of Family, Community, and Prosperity, talking of his (and his family's) history and how farming can alleviate poverty by eradicating local hunger. He has a background as a performance artist (his first performance, actually, was at Bowdoin many years ago) so as you might imagine his speech and delivery were spell-binding. If you ever get the chance to meet him or listen to him, I cannot urge you strongly enough to do so. He was one of the most moving and inspirational speakers I've listened to.

Early in the afternoon Bowdoin facilities folks came and installed a new oven in our kitchen - Shannon had submitted a work order a couple days ago given our many oven troubles (although, I must say, regardless her chocolate tart was delicious). They responded much more quickly than I would have expected, and so today I had the opportunity to bake inaugural  cookies. After an extensive search for eggs and the long process of chopping at our rock-hard block of sugar with a knife, Sunita, Quinn, Shannon and I got to work.

I was in a chocolate mood and we were limited to one stick of butter, so we opted for this recipe.



Ingredients
1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 pounds good white chocolate, coarsely chopped

Directions
Preheat the oven to 350 degrees F.

Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.



My comments/alterations:

• We didn't have 1.5 lbs of good white chocolate... We had a bit over half a cup of Nestle morsels, so we put those in along with some good old Ghirardelli milk chocolate chips.
• We didn't follow the directions to bake for "exactly 15 minutes," instead checking the cookies at 8 minutes then putting them in for another 2 or so. They didn't seem particularly underdone, so we took them out and I think that was a good choice:
• They harden a bit more than I would have liked out once they're taken out, so I might edit this blog post later with an update on that. But straight out of the oven they were delicious. The one issue was that the sugar remained a bit grainy in the cookie. Given that it started out as a brick, though, I was happy with that.
• The yield was as advertised - about 4 dozen cookies! 

The Outing Club is screening a ski movie tonight, All.I.Can., and so I decided to make some movie food for those who showed up. Popcorn was a good idea, but I wanted an excuse to make cookies... so I did. I was looking to try out an oatmeal recipe, and people always eat less oatmeal on BOC trips than you'd expect... so conveniently, the Outing Club has a ton of oatmeal.

I looked at a few recipes and this one excited me because it called for molasses and cinnamon. It also happened to be quick, which suited me because I didn't have much time before dinner to make the dough. After quickly biking back to my apartment* for eggs and chocolate chips, I was ready to test these cookies.

Without further ado, I present Taste of Home's Oatmeal Chips Cookies recipe.

Oatmeal Chip Cookies

Ingredients

• 1/2 cup shortening
• 1 cup sugar
• 1 tablespoon molasses
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup quick-cooking oats
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup (6 ounces) semisweet chocolate chips

Directions

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the molasses, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips.
• Roll into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Yield: about 1-1/2 dozen.

My comments: Maybe it's because I haven't had oatmeal cookies in a long time, but they tasted more... earthy(?) than I had expected. In a good way, though, especially when combined with chocolate chips. I didn't have enough semi-sweet chocolate chips so I ended up using about 1/3 cup of milk chocolate chips. I made smaller cookies, and managed to get out at least 3 dozen decently sized cookies. Their cookies must be mutant.

Overall, it was a great recipe. I didn't really notice the cinnamon but several of the movie-goers did, and loved it.



*I know you wouldn't expect biking weather near the end of January... but following a week of ~0 degree weather (fahrenheit...), we had two days of temperatures in the fifties. This melted all the snow/ice and gave me perfect weather to take my bike out for the first time in months.

Simple Snickerdoodles

This week I returned to campus at Bowdoin. I'm living in an apartment, and since my roommate and I haven't been here for very long, the kitchen is not incredibly well stocked.  We've got some basics for dessert-making covered since we both enjoy baking: white/brown sugar, flour, butter, eggs, vanilla, baking powder, chocolate chips, nutmeg, allspice, cinnamon, unsweetened chocolate, and maybe a few more things.

I was looking to make something with a chocolate base - either brownies or cookies. Unfortunately, we didn't have unsweetened cocoa powder, so I started looking at other recipe possibilities. 

I alit upon the idea of snickerdoodles, excited about using cinnamon. The first five recipes I found, however, required either cream of tartar or cornstarch, neither of which my kitchen has. I kept looking for a recipe that could work with the ingredients we had.

Without further ado, I present Joy of Cooking's simple snickerdoodle recipe.

INGREDIENTS

Cookies

2 3/4 cups (360 grams) all purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1 cup (227 grams) unsalted butter, room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla

Coating:

1/3 cup (66 grams) granulated white sugar

2 teaspoons ground cinnamon

INSTRUCTIONS

Snickerdoodles:  In a large bowl whisk together the flour, salt, and baking powder. 
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm (about one to two hours).

Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper. Shape the dough into 1 inch (2.5 cm) round balls.

Coating: In a large shallow bowl mix together the sugar and cinnamon.
Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.

Bake the cookies for about 8 -10 minutes, or until they are light golden brown and firm around the edges. The centers of the cookies will still be a little soft. Remove from oven and place on a wire rack to cool.

Makes about 4-5 dozen cookies.

My comments: My oven doesn't have temperature notches, so I just estimated. They turned out well - soft and chewy, with just the right amount of cinnamon on top.