I cut this recipe in half and I also made a few small substitutions to make up for what I didn't have on hand. I don't have shortening on hand so I used butter in it's place. I don't normally keep a lot of brown sugar on hand and I never have dark brown sugar on hand at all so I used half white and half light brown sugar and for the extra quarter cup of dark brown that the recipe asked for, I added 1/4 cup of molasses (which is what google told me to sub in a pinch). To compensate for the extra moisture that the molasses added to the recipe, I added an additional quarter cup of flour. I did not add the full amount of salt, a half teaspoon was plenty. After I added the one cup of cinnamon chips, I didn't think that was near enough so I dumped the rest of the bag in. The more the merrier, right? This recipe turned out a soft and chewy cookie, which is a favorite in this house. Very cinnamon-y and just......wonderfully comforting. What I liked best about this cookie dough is it was ready to go right off, you didn't have to chill the dough, even with using butter, and it didn't spread much and it adapted well to substitutions, which I think speaks volumes for a great recipe. I'll make this again! NOTE: Next time I make these, I'll roll them in sugar. I think they might be prettier that way.
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I cut this recipe in half and I also made a few small substitutions to make up for what I...