Mrs. Fields & iVillage 30th Anniversary Cookie Contest (686 photos) Drop Cookies (102 photos)

Cinnamon Wake-Ups

My first memories of baking were of helping (or at least trying to help) my grandmother bake her famous chocolate chip cookies. I still fondly remember her telling me that she never really measured anything. Instead, it was all in her head, and she would estimate what she needed and how much. That initial introduction into baking - that belief that you could take basic ingredients and transform them into gooey treats - turned into a true passion over the years. Now, I love to bake. It is my stress reliever, my release, my way of shwoing people that I care about them, and a way of being creative and experimenting with things to create new and wonderful breads, cookies, cakes and everything else that comes from the oven! I am even casually known as Batty Crocker in graduate school and at work (hey, I am from Minnesota after all). Although I have the old stand-bys, such as chocolate chip cookies, that I love to make, along with a few recipes that are constantly requested by friends and family, I rarely make the same recipe twice, and I love to constantly try to come with new ideas. This contest has provided me with the perfect opportunity to do just that. I wanted to create a cooke that was a little different, but familiar enough, and tasty enough, to become a favorite. I thought that the combination of cinnamon and espresso would lead to a flavor reminiscent of the autumn, and the texture leads to a slightly crunchy outside, and a chewy center. I just hope that you enjoy them as much as I enjoyed developing them, and of course, tasting them!

Recipe:
3/4 cup shortening
1/3 cup brown sugar
2/3 cup white sugar
1 egg
1 teaspoon vanilla extract
2 T espresso powder
1 T cinnamon
1/2 t nutmeg
3/4 t baking soda
1/4 salt
1 3/4 cups flour
1 package cinnamon-flavored chips

Directions
Heat oven to 325 degrees. Cream together the sugars and shortening. Add the egg and vanilla and mis on medium speed until thoroughly combined. Add the espresso powder, cinnamon and nutmeg into the creamed mixture on medium speed. Sift together the baking soda, salt and flour in a separate bowl. Add to the creamed sugar mixture and mix on medium speed for one minute, moving to a higher speed when the batter starts to come together. Add the cinnamon chips to the conbimed mixture. Drop by spoonfuls, or use a small scoop, onto ungreased baking sheets and bake for 10-15 minutes or until golden on the edges, but slightly soft in the center.