Don’t ask me to make decisions. Sure, on occasion a burst of clarity hits me and I can make a decision swiftly, but on a daily basis my mind spins with possibilities and pros and cons when choices are put in front of me. My parents are no better. Choosing which movie to watch on the weekend takes forever, as we pass the buck back and forth, no one wanting to make a bad choice and leave us watching a crappy movie.
Choosing an outfit sometimes means changing clothes and purses and shoes until I’ve finally made up my mind, before realizing my pink lipstick clashes with the orange dress I chose and it’s back to the drawing board again. On the rare occasions we go to dinner, our minds try to make sense of the menu choices, different locations, reviews, ambiance. By the time we actually make a decision, most of the time we’re about ready to stay home. Why, oh why is it so hard to make decisions?
Of course, I am no more decisive when it comes to making recipes. There are certainly days when I know exactly what I want to make. I have all the ingredients on hand, have allotted time in my day and diet and all the dishes are clean. There are of course also days when one of those factors goes wrong. I want peach pie, but the peaches aren’t ripe. I want layer cake but don’t feel like spending all day making it. I want marshmallows, but the KitchenAid bowl is dirty.
And then there are days I just don’t know what to make. I need a recipe or want a sweet treat, but nothing grabs my attention, nothing stands out, nothing sounds particularly good. Those are frustrating days, but not uncommon as I have cookbooks, printed recipes, hundreds, if not thousands, of bookmarks, and ideas floating around in my head. It’s way too many choices for my brain to handle. Way too many choices.
This is how I felt the other day. I wanted dessert, but was rather uninspired. I saw these Cinnamon Chip Sugar Cookies and thought they looked good. I figured I’d give them a try, but I didn’t expect to be raving about them. But guys, I’m here to rave. These cookies are out of this world good! The cinnamon chips are, of course, delicious. If you’ve never baked with them before, you need to because they are awesome. Pure cinnamon flavor without any artificiality like some chips. But it’s the cookie that impressed me and made me fall in love. It is super cinnamon-y and so soft it almost melts in your mouth. The next time I want cookies, it will be easy to decide to make these again!
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon kosher salt, optional
- 1 stick unsalted butter, room temperature
- ¾ cup granulated sugar
- 1 large egg
- ¾ cup cinnamon chips
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment.
- In a medium bowl, stir together flour, baking powder, cinnamon, and salt, if using.
- In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Add the egg and mix until once again light and fluffy. Add the dry ingredients and mix until just combined. Stir in the cinnamon chips.
- Using a regular sized ice cream scoop, scoop batter onto prepared baking sheet. Bake 15-18 minutes, rotating halfway through if necessary, until cookies have puffed and cracked and are slightly brown around the edges. They should still be quite soft. Eat immediately or cool completely on pan. Cookies may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature about an hour or in the microwave for 30 seconds.
Recipe adapted from Bake Your Day
- Prep Time: 10 minutes
- Cook Time: 18 minutes