Snickerdoodle Chip Cookies

This is a traditional snickerdoodle recipe modified from Betty Crocker to include some yummy cinnamon chips (snickerdoodle chip cookies are on the left - I've gotten great mileage from this one photo! It also features brownies and oatmeal chocolate chip cookies). I think the chips definitely add something to the cookie. Although the recipe originally said to bake at 400 degrees, I baked them at 375 degrees and they turned out perfectly.

Ingredients
1 1/2 c. sugar
1/2 c. butter or margarine, at room temperature
1/2 c. shortening
2 large eggs
2 3/4 c. flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt
1/2 c. cinnamon chips

Topping
1/4 c. sugar

2 t. ground cinnamon

1. Preheat oven to 375 degrees. Beat together the sugar, butter and shortening until blended, about 30 seconds. Add the eggs and blend until combined. Stir in the flour, cream of tartar, baking soda, salt, and cinnamon chips.

2. Stir the topping ingredients together in a shallow bowl. Taking a teaspoon of dough at a time, roll the dough into a ball between your hands. Roll the dough balls in the topping and place on an ungreased cookie sheet.

3. Bake 8 minutes or until slightly brown around the edges. Immediately remove the cookies from the cookie sheet to cool.