From the back of the HERSHEY’S cinnamon chips wrapper

Contributed by Rachel and Brendan

Yes, it would probably be more convenient to just get the recipe from the back of the bag, but to avoid the potentially tragic situation where Hershey’s changes their packaging and the recipe is lost forever, we thought we’d submit this recipe to the cookbook. The same holds true for the cinnamon chip filled crescents. Noel and Sam had fun making these when Pam, Paula, and Angie came to visit us in Davis!

Ingredients:

• 1 cup (2 sticks) butter or margarine, softened
• 1 cup packed light brown sugar
• 1/3 cup granulated sugar
• 2 eggs
• 1 1/2 tsp vanilla extract
• 1 1/2 cup all purpose flour
• 1 tsp baking soda
• 2 1/2 cup quick-cooking oats
• 10 oz package cinnamon chips
• 3/4 cup raisins (optional)

Heat oven to 350 degrees. Beat butter, brown sugar, and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips, and raisins. Batter will be stiff. Drop by heaping teaspoons onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to a wire rack. Makes about 4 dozen cookies.

BAR VARIATION: Spread batter into lightly greased 9 x 13 x 2 inch baking pan. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool; cut into bars. Makes about 3 dozen bars.