Cooking Lesson #999: Chewy Cinnamon Cookies

…from the Perspectives’ Kitchen

How you doin’? This recipe was actually created during the 7th month of Covid lockdowns back in 2020… you remember all that fun, right? We were contemplating a change in the recipe format on our website back then… just as we are now.
 
From 2020: “To be honest with you, we only thought we would be on lockdown for a couple of weeks. We never dreamed we would still be writing daily recipes for 7 months. We’ve spent as much time on this blog as I did writing one of my cookbooks. We still must write the copy and test the recipes to make sure they work before we send them out to you. The changes are simple, so don’t get all frustrated and fired up.”
 
Friday’s Cocktail will be our 1000th recipe on this blog. For those who receive this blog via email, you may have already noticed a change in the masthead. For those who follow an online link from social media, starting with Monday’s recipe, #1001, you’ll be directed to a new blog section on our website called “Perspectives on Food”… which was the name of a printed newsletter we used to send out about a hundred years ago. Rest assured, if you need to look up an older recipe (pre-1000), you can still find them in the Covid-19 Survival Guide Section.
 
All of this change makes me crave a cookie. And this very special cookie is made with yummy cinnamon and graham cracker crumbs. If you want a little variation, throw in a bag of butterscotch or chocolate chips.
 
Prep time:  15 minutes
Bake time:  9 to 11 minutes
Cool time:  10 minutes
Yield:  4 dozen cookies (note: large yield)
 
Ingredients 
2 cups graham cracker crumbs
1 -1/2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter
1/4 cup granulated sugar
1-1/4 cups packed brown sugar
2 large eggs
1-1/2 teaspoons pure vanilla extract
2 cups butterscotch or chocolate chips (optional)
 
Directions

1. Preheat your oven to 350⁰F and line a couple of sheet pans with parchment paper.
2. Stir together the graham cracker crumbs, flour, cinnamon, baking soda and salt in a mixing bowl; set aside.
3. Beat the butter and both sugars with an electric mixer in a large bowl until smooth; about 4 minutes.
4. Add the eggs one at a time and beat well, allowing each egg to blend into the butter mixture before adding the next.
5. Add the vanilla.
6. Carefully, add the flour mixture a little at a time… don’t over mix.
7. Add the optional chips, if using.
8. Scoop the dough out onto lined baking sheets by rounded tablespoons; you can use a #20 scoop, if you have one.
9. Bake in the preheated oven until slightly browned at the edges, about 9 to 11 minutes.
10. Let the cookies cool on a tray before transferring them over to a wire rack.

ChefSecret:  I like to add a little crunch to the cookie by sprinkling the tops with a little raw sugar. It’s easy to freeze the dough in logs, then slice and bake them fresh as you want them.

Quip of the Day:  “The early spring gardening season in our neck of the woods is off to a great start. I planted myself in front of the TV and I’m already starting to grow.”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

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                                                       ©PERSPECTIVES/The Consulting Group, LLC, 2025

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