Be careful not to overbake.

Freeze in an airtight container up to 30 days. Store these cinnamon pecan chocolate chip cookies in an airtight container and store up to 5 days. In a large bowl or stand mixer, beat 1/2 cup + 1/3 cup butter for 2 minutes until smooth, scraping the sides and bottom a.

Preheat oven to 350 degrees f (175 degrees c).

Add egg and salt, briefly beat. Heat butter over medium heat until it fully melts. Their slightly smaller size makes for a.

Thaw for 1 hour before eating.

These vietnamese cinnamon chocolate chip cookies take a bit more time, but it’s worth it in the end! Add eggs and mix well. Try these other sweet cinnamon recipes.

In a large bowl, whisk together flour, cinnamon, cornstarch, baking soda and salt;

Cream butter and sugars together. In a bowl add flour, cinnamon, oats, baking soda and salt, mix. In a separate bowl add melted butter, brown sugar, white sugar, eggs, lemon juice and vanilla, mix well.

2 large eggs, at room temperature;

Preheat the oven to 350 degrees and prepare a few baking sheets with parchment paper, or line with a silicone mat. In a medium bowl, beat together the butter, brown sugar, confectioners' sugar, and vanilla until smooth and creamy;. Combine 1/4 cup granulated sugar and cinnamon;