Last fall, I came across a bag of small mini cinnamon chips* in the baking aisle at my local grocery store. I was intent on buying it to try and make something yummy for the coming holidays. My intentions were well-meaning but I wasn’t able to get around to it until this spring/summer. I used half the bag earlier this spring to make some Cinnamon Chip Scones, and the remainder of the bag was yet to be earmarked. That was until a month ago when I looked at the half bag in my kitchen pantry and had the whim to make cookies. I pulled out my Taste of Home cookbook and adapted the chocolate chip cookie recipe to accommodate the ingredients I had on hand, and to indulge my taste for chocolate, pecans, and cinnamon chips*. The result was a wondrous batch of perfectly shaped, deliciously soft and gooey Cinnamon & Chocolate Chip Pecan Cookies.
The recipe makes quite a large amount of cookies (almost 4 dozen). At the time, I only baked half of the cookies that the recipe produced, then froze the rest to make at a later date. It didn’t take long for the first batch of cookies to disappear from the container on the kitchen counter. My husband ate them two or three at a time. I had one each morning and a couple each evening. My son insisted on a cookie after dinner each night, asking in his most adorable toddler voice, “Cookie? Cookie?”. How could I refuse?
I knew I had hit the cookie jackpot with this recipe. Once the first batch was gone, I held out on the frozen batch for almost a month, so as not to overindulge my family’s sweet tooth. When I finally made the second batch a couple weeks ago, the result was much the same as before (though I’m certain they disappeared even faster the second time around). I think I even saw my hubby savor the last few crumbs from the bottom of the container once the last cookie had been consumed.
I’m definitely making these cookies again and PRONTO! I had thought that cinnamon chips* were only available during the fall/winter holiday baking season, but I was able to get another bag just this past weekend at the store! If you can’t find any at your local grocer, Amazon has 10oz bags of cinnamon baking chips* you can order off their site. If you just so happen to get yourself a bag, be sure to try this recipe! Your family will thank you for them, and demand more – probably just as often as my toddler each evening when he asks, “Cookie? Cookie?” after dinner. (Also, these cookies would be yummy also if you substitute other flavored baking chips, i.e. butterscotch, cherry, etc.).
Here’s the how-to:
Step 1: Combine your wet ingredients
First, gather your ingredients/supplies together.
In a large bowl or mixer, add the butter, coconut oil, white sugar and brown sugar. Blend with your mixer or hand mixer until creamy.
Add your eggs to the wet mixture one at a time, making sure to blend well before adding the next. Last, add your vanilla extract.
Scrape the sides of the bowl down as you go. Your wet mix should look something like the picture below.
Step 2: Combine your dry ingredients
In another bowl, whisk together your flours, baking soda, and salt.
Step 3: Marry the dry and wet ingredients
Add the dry ingredients to the wet ingredients, mixing them on low speed to incorporate them together slowly (trust me, you don’t want flour flying all over the place!)
Your mixture will thicken considerably as the flour combines with the wet ingredients. As before, scrape the sides down as you go so all the ingredients come together. It will resemble a thick and crumbly cookie dough when complete.
Step 4: Add the chips and nuts
Next, add the pecans, chocolate chips and cinnamon chips. Mix in with a spoon or rubber spatula.
Step 5: Bake ’em up
Using a tablespoon or small scoop, drop rounded spoonfuls of cookie dough onto an un-greased cookie sheet or one lined with parchment paper or a silicon baking mat*.
With your oven preset to 350°, bake the cookies around 10-11 minutes. They will puff up and brown around the edges.
Don’t they look scrumptious?? Leave them on the sheet for a minute or two, then transfer to a wire rack to cool.
Be sure to enjoy a few while they’re still warm!
- 1 cup butter, unsalted, softened (2 sticks)
- 1/4 cup coconut oil, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 1/2 cups whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup cinnamon baking chips
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans
- In a large mixing bowl, cream the butter, coconut oil, sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the vanilla.
- Combine the all purpose and wheat flour, salt and baking soda in a separate bowl; add to creamed mixture. Stir in the cinnamon chips, semisweet chocolate chips, and pecans. Drop by rounded tablespoonfuls onto ungreased baking sheets or baking sheets lined with parchment paper.
- Bake at 350 degree for 10-11 minutes or until golden brown. Remove to wire racks to cool.
*Disclaimer: This post contains affiliate links to products I used for this recipe. Should you choose to make a purchase through these links, at no additional cost to you, I will be given a small percentage of the sale to help me cover the cost of publishing this blog. Read more on the disclaimer page.