Fattening the Competition: SnickerChipDoodles

I love to bake, but can't be trusted with leftover cookies in the house. Those cookies soon transition from "leftovers" to "tummy fat," and I've been skating too much and too hard for that. My newest solution: Eat a few and take the rest to practice. Spread the calories around!

On Monday I made these cookies: http://www.howsweeteats.com/2011/10/snicker-chip-doodle-cookies

Here are some without chocolate chips.

I made them specially for Expletive Deleted, who doesn't like chocolate. She was so sweet as to bring me coffee and a brownie at work.

I also owed goodies to Edith MyFist of Edith MyRant.

These had chocolate chips. Yum!

How can anyone not love snickerdoodles? These are extra-stuffed with cinnamon and so soft and delicious. They'd be in contention for my new go-to snickerdoodle recipe except that Mr. CookingOnSkates likes this one better.

I only left the toffee chips out of the recipe because I didn't have any and refused to go to the store just for that.

SnickerChipDoodle Cookies
Adapted slightly from How Sweet Eats
(makes 16-20 cookies)

1 stick butter, at room temperature
1 cup sugar
1 egg
1 teaspoon vanilla
1 3/4 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 bag milk chocolate chips
1/4 cup sugar + 1 tablespoon cinnamon for dipping

1. Cream butter and sugar with an electric mixer until fluffy, about 5 minutes.
2. Add egg and vanilla, mixing well until combine, about 2 minutes.
3. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together.
4. Fold in chocolate chips. Refrigerate for 30 minutes. In a bowl combine remaining sugar and cinnamon.
5. Preheat oven to 375 degrees F.

6. Remove dough from fridge and roll into big 1 1/2 inch balls. Dip in cinnamon sugar mixture and place on baking sheet.

7. Bake for 8-10 minutes.