Oatmeal Cookie Wedges with Cinnamon & Chocolate Chips
Recipe type: Dessert
Makes: 24 servings
Chewy oatmeal cookie bars filled with cinnamon and chocolate chips then drizzled with extra chocolate make a delicious and pretty party treat.
  • 237 milliliters (1 cup) oil (I used canola)
  • 212g (1 cup) granulated sugar
  • 234g (1 cup tightly packed) brown sugar
  • 165g (3 whole large) eggs
  • 5g (1 teaspoon) baking soda
  • 5 milliliters (1 teaspoon) vanilla extract
  • 2g (1 teaspoon) ground cinnamon
  • 3g (1/2 teaspoon) salt
  • 30 milliliters (2 tablespoons) milk (I used almond milk)
  • 262g (2 cups) all-purpose flour
  • 120g (1½ cups) old-fashioned oats
  • 90g (3/4 cup) cinnamon chips*
  • 90g (1/2 cup) semi-sweet chocolate chips* (original recipe calls for 1 cup total of add-ins)
  • optional: additional chocolate for drizzling
  1. Pre-heat oven to 350 degrees; grease 2 9-inch round baking pans (I recommend lining with parchment paper for easy removal) and set aside
  2. In the large bowl of an electric mixer, beat oil and sugars on medium speed until combined
  3. Add eggs, baking soda, vanilla, cinnamon, salt and milk; beat until smooth
  4. With mixer speed reduced to low, carefully add flour and mix just until combined; add oatmeal and mix just until combined; stir in chips and do not overmix
  5. Divide cookie dough evenly between baking pans
  6. Bake for 30 minutes or until center has just set; do not overbake
  7. Allow to cool completely before removing from pan and slicing
  8. Optional: once cookies have cooled, melt chocolate and drizzle over cookies
  9. Store in an airtight container or ziplock bag; best enjoyed within 4 days of baking kept frozen up to two months
Recipe from Something Sweet (with permission)
*replace cinnamon chips and chocolate chips with DAIRY-FREE chocolate chips if making dairy-free
Recipe by Keep It Sweet Desserts at https://www.keepitsweetdesserts.com/oatmeal-cookie-wedges-with-cinnamon-chocolate-chips/