While it’s true that most everyone loves a cookies, cookies themselves can be a little polarizing. Chewy cookies? Crisp?
Personally, I’ve always been a fan of a good, soft cookie. Chips Ahoy? They confuse me- they’re HARD! How are they possibly any sort of substitute for soft, warm chocolate chip goodness? Sometimes I can get on board with something crumbly- thumbprint cookies, for example, are the quintessential holiday cookie and I get in as many as possible between Thanksgiving and Christmas. (My mom made them with a dollop of mint jelly. Boy do I recommend copying her.)
So as I continued on my cozy fall food quest, I wanted to find a cookie that was warm, soft and inviting. After a recipe search, I found this version which incorporated graham crackers and offered a soft bite. Two very slight ingredient modifications later, and I had one delicious batch of cookie comfort.
Cinnamon Chewies
Makes about 12 cookies
- 1 cup graham cracker crumbs
- 3/4 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (one stick) butter
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
Preheat oven to 350 degrees.
Combine dry ingredients (graham cracker crumbs, flour, cinnamon, baking soda, salt) in a bowl and set aside.
Beat butter and sugar with a mixer until smooth. Add the egg and vanilla, mixing until totally incorporated. Pour in dry ingredients and blend.
Scoop by the spoonful onto an ungreased cookie sheet. Bake for 9-11 minutes (until the edges are browned).
