Cinnamon Toffee Oatmeal Cookies

It’s now the most wonderful time of the year!   The time to start baking lots and lots of cookies!  One of the things I enjoy most when baking is being able to share what I made with other people.  Family, friends, co-workers, anyone who eats dessert, etc.  I know it sounds corny, but I love hearing about how someone enjoyed eating something I made.  And what’s easier to share with others than with cookies?  I love all the cute packaging with the bags and boxes and tags and ribbons.  Christmas time is the perfect opportunity to do share baked goods.  A few years back, I had a cookie swap party which was a lot of fun.  I was really hoping to do one this year but there are not enough weekends before Christmas for me to be able to.  There is always next year.

Let’s talk about these cookies I made.  I recently came across a cookie recipe on the blog Chef in Training by Two Peas and their Pod for Cinnamon Toffee Pecan Oatmeal Cookies.  Besides gingerbread, there is nothing better than the smell and taste of cinnamon during the Christmas season.  So I thought you can’t go wrong with combining this with toffee.  These cookies looked absolutely amazing and so quick to put together, I had to give them a try.  I am very happy I did.

I did slightly adjust a couple of things.   I omitted the pecans because I didn’t have any in the house.  The second thing I changed is I used the mini cinnamon chips I bought from the King Arthur Flour Store (best day ever!).  Other than that, I followed the recipe as is, which you should definitely check out here.

When I bake, there is always something that goes wrong and the process seems to take so much longer than I anticipate.  This especially happens when I am home alone with a 1 ½ year old running around.  I sometimes rush and my focus obviously is all over the place.  I know.  I do it to myself.   So of course as I was removing the first tray of cookies from the oven, one slid off to the bottom.  As you can imagine, it wasn’t pretty and made a lovely burning smell pretty quickly, all while needing to give my son attention at that point.  I refused to shut the oven off and wait for it too cool to clean.  I took my chances, scrapped off that burnt cookie, and continued.  I don’t think I will share what happened when I tried to make muffins right before the cookies.  One situation a day is enough.


Check out that great mix of cinnamon chips, toffee bits, and oatmeal…yum!

These cookies are a definite winner.  The cinnamon and toffee are such a great combination.  My husband said, and I quote, “These cookies are buttery, cinnamony, and sugary all in my mouth.”  This was a statement made as he was eating cookie #3 within about 2 minutes so I would say he liked them.


If you need a delicious cookie recipe for the holidays, you must try this one!  If you are looking for more ideas, you can start with the collections of cookies at Chef in Training and Brown Eyed Baker.  I am sure you can find plenty more.

Stay tuned because I am sure I will have plenty more holiday desserts to share as well as some mishaps during this crazy time!

Cinnamon Raisin English Muffin Bread

I made bread.  But not just any bread.  Not a banana bread or pumpkin bread (which is what I am making next).  I made bread with yeast, which always makes me nervous.  I used to make my own pizza dough with yeast, but it seemed to come out different every time so I am not crazy about using this.  But when I saw the recipe for Cinnamon Raising English Muffin Bread by Averie Cooks, I knew I had to give it a try.  I am so glad I did because it was extremely easy to make.   You don’t have to let the yeast rest and you don’t need to knead the dough.  Two big steps I am happy to not do.  Click here for the recipe!

I did have a difficult time getting the raisins to evenly mix in the dough.  I didn’t want to over mix the dough by trying to stir them in but they all seemed to stick in one spot.  When I put the dough in the pan, I sprinkled more raisins to try and even it out.

before the dough began to rise

Once you get the dough in the pan, let it sit for about an hour to rise.  Sprinkle it with a cinnamon-sugar mixture and bake!

after rising with cinnamon and sugar sprinkled on top

I absolutely love the combination of cinnamon and sugar, especially with holiday baking.  And you can’t go wrong when you mix it with butter to spread on this bread.


This bread is absolutely delicious when you toast it and spread a little butter on it.  The butter melts into the little nooks and crannies and you are left with the flavor of cinnamon and sugar.  Since I am home all day due to the hurricane, it is going to be very difficult not to eat this whole thing!

Pumpkin Donut Muffins with Cinnamon and Sugar

Tis the season for fall baking, which means pumpkin and apples are going to be the main ingredients of the majority of the recipes I’ll be making.  As much as I love summer and the great flavors that go along with it, I am ready to move on.

Last week I got an email from King Arthur Flour for Pumpkin Cake Doughnuts.  It looked so easy and delicious I couldn’t wait to make it.  What’s great about this recipe is you don’t have to have them as donuts, so if you don’t have a donut pan, it’s ok!  The recipe suggests that you can make them in a muffin pan and that is just what I did.

You can find the original recipe for Pumpkin Cake Doughnuts here… but here is the recipe for “Pumpkin Donut Muffins with Cinnamon and Sugar”…

For muffins:

  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups canned pumpkin (this is pretty much a whole 15 ounce can)
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 3/4 cups + 2 tablespoons Unbleached All-Purpose Flour

For topping:

  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon cinnamon
  • 2 ½ tablespoons granulated sugar

Pre-heat oven to 350 degrees.  Fill muffin tin with cupcake liners and set aside.

Combine the first 7 ingredients (all except the flour), and beat until smooth.

Add the flour and stir until combined (I found it to be a little lumpy).

Fill the liners ¾ full.  Bake for 18-20 minutes or until toothpick inserted comes out clean.  Allow the muffins to cool slightly.

For the topping, combine the cinnamon and sugar in a small bowl and put the melted butter in a small bowl.  Using a pastry brush, lightly brush the top of the muffin with butter (you need just enough to make the cinnamon-sugar mixture stick).

Dip the top of the muffin into the cinnamon-sugar mixture.

That’s it!  So easy!  You now have a wonderful, fall flavored breakfast treat with a sweet, slightly crunchy topping.  I brought a whole plate to work for the lovely ladies in my department to enjoy.   I hope you give it a try and enjoy it too!