When Ryan and I got married, our friend Paul bought us a beautiful set of silverware. Each fork, spoon, and knife has a line of small metallic dots that runs down the middle of each handle. The silverware is unique and functional. It sits well with our studio plates and bowls. It fits well with our evolving personalities.
But each night, when I pour myself a bowl of cereal (usually a mixture of Puffins and Cherrios), I search for the one spoon I stole from my parent's silverware drawer.
When we were preparing to move to Austin, I casually slipped one of my parents' many spoons into my purse. On the first night we sat in our new apartment, I held onto that spoon like a baby's blanket or a stuffed animal from childhood.
It's the small things. The all-too familiar spoon. The way your mom walks down the stairs. The old pot your father uses every morning to make his 7-grain cereal. Cinnamon and Sugar Toast.
I think many childhoods share this common snack. I know that Noelle and I looked forward to it each morning, and now my own nieces and nephews ask me to butter them slices and sprinkle on some cinnamon sugar.
So these cookies are a bit like my stolen spoon. They remind me of my childhood. They offer me comfort. And yes...they taste amazingly good.
But each night, when I pour myself a bowl of cereal (usually a mixture of Puffins and Cherrios), I search for the one spoon I stole from my parent's silverware drawer.
When we were preparing to move to Austin, I casually slipped one of my parents' many spoons into my purse. On the first night we sat in our new apartment, I held onto that spoon like a baby's blanket or a stuffed animal from childhood.
It's the small things. The all-too familiar spoon. The way your mom walks down the stairs. The old pot your father uses every morning to make his 7-grain cereal. Cinnamon and Sugar Toast.
I think many childhoods share this common snack. I know that Noelle and I looked forward to it each morning, and now my own nieces and nephews ask me to butter them slices and sprinkle on some cinnamon sugar.
So these cookies are a bit like my stolen spoon. They remind me of my childhood. They offer me comfort. And yes...they taste amazingly good.
I sent a package of these to my niece and nephews in Colorado. They are carrying on the Moutrie tradition of cinnamon-sugar toast, and I thought that they could appreciate these treats as much as I do.
But I'm also donating a batch to a wonderful cause. Steph from Steph's Bite by Bite is raising money for the Leukemia and Lymphoma Society's mission to stomp out blood disease.
She wrangled together a group of bloggers, and we're joining hands and kitchens to throw an online bake sale. Over 40 bloggers will be donating treats, and readers will be able to bid on their favorites.
Like an auction, the highest bidder will receive the baked good he/she desires.
The bidding for the bake sale opens on Monday January 31st...so please stop by and peruse all of the baked treats!
I also have to give a huge shout-out to King Arthur's Flour. This company has been my go-to baking source for the last few years. The quality of their flour always impresses me, and I was recently blessed with a package of other baking goodies. Among my many treats, I found a bag of cinnamon chips, which served as the key component to my cookies. Please stop by their website and take a look at all they have to offer...I know you'll find something worth having!
And now to the cookies....
But I'm also donating a batch to a wonderful cause. Steph from Steph's Bite by Bite is raising money for the Leukemia and Lymphoma Society's mission to stomp out blood disease.
She wrangled together a group of bloggers, and we're joining hands and kitchens to throw an online bake sale. Over 40 bloggers will be donating treats, and readers will be able to bid on their favorites.
Like an auction, the highest bidder will receive the baked good he/she desires.
The bidding for the bake sale opens on Monday January 31st...so please stop by and peruse all of the baked treats!
I also have to give a huge shout-out to King Arthur's Flour. This company has been my go-to baking source for the last few years. The quality of their flour always impresses me, and I was recently blessed with a package of other baking goodies. Among my many treats, I found a bag of cinnamon chips, which served as the key component to my cookies. Please stop by their website and take a look at all they have to offer...I know you'll find something worth having!
And now to the cookies....
Image from King Arthur's Flour
Cinnamon Chip Cookies
*yields 24 large cookies
2 cups plus 2 TBSP flour
1/2 tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
1/2 cup granulated sugar
12 TBSP butter (1 1/2 sticks) melted and cooled
1 egg
1 egg yolk
2 tsp vanilla extract
1/2 cup cinnamon chips
2 TBSP granulated sugar
1/2 TBSP cinnamon
1. Preheat your oven to 325 degrees F, and line two cookie sheets with parchment paper. Combine your 2 TBSP of granulated sugar and cinnamon in a small bowl and set aside. In a medium bowl, whisk together your dry ingredients.
2. In a large bowl, cream together your melted and cooled butter with your brown sugar and granulated sugar for 2-3 minutes (longer if creaming by hand). Add in your egg and yolk, cream until fully incorporated into batter. Stir in your vanilla extract.
3. Add your dry ingredients and mix together until combined. Stir in your cinnamon chips to taste, adding more if you prefer your cookies with an extra cinnamon bite.
4. Scoop out 2 TBSP of batter and form into a ball. Roll your ball in the cinnamon sugar mixture and place on cookie sheet. Repeat with remaining dough.
5. Bake in a preheated 325 degree oven for 14-16 minutes. Remove your cookies when the edges have just begun to set and the middles are still puffy (they should look underbaked). Allow to cool completely on cookie sheet. (I always take my cookies out of the oven before they look "done" because this helps them stay soft).
5. Store any leftover cookies in a zip loc bag with a piece of bread to retain softness.
Always,
Monet
Anecdotes and Apple Cores
*yields 24 large cookies
2 cups plus 2 TBSP flour
1/2 tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
1/2 cup granulated sugar
12 TBSP butter (1 1/2 sticks) melted and cooled
1 egg
1 egg yolk
2 tsp vanilla extract
1/2 cup cinnamon chips
2 TBSP granulated sugar
1/2 TBSP cinnamon
1. Preheat your oven to 325 degrees F, and line two cookie sheets with parchment paper. Combine your 2 TBSP of granulated sugar and cinnamon in a small bowl and set aside. In a medium bowl, whisk together your dry ingredients.
2. In a large bowl, cream together your melted and cooled butter with your brown sugar and granulated sugar for 2-3 minutes (longer if creaming by hand). Add in your egg and yolk, cream until fully incorporated into batter. Stir in your vanilla extract.
3. Add your dry ingredients and mix together until combined. Stir in your cinnamon chips to taste, adding more if you prefer your cookies with an extra cinnamon bite.
4. Scoop out 2 TBSP of batter and form into a ball. Roll your ball in the cinnamon sugar mixture and place on cookie sheet. Repeat with remaining dough.
5. Bake in a preheated 325 degree oven for 14-16 minutes. Remove your cookies when the edges have just begun to set and the middles are still puffy (they should look underbaked). Allow to cool completely on cookie sheet. (I always take my cookies out of the oven before they look "done" because this helps them stay soft).
5. Store any leftover cookies in a zip loc bag with a piece of bread to retain softness.
Always,
Monet
Anecdotes and Apple Cores
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