Gooey Cinnamon Roll Cookies by Siúcra

Method

1.  To make the cinnamon sugar mix, mix brown sugar, cinnamon, butter, and treacle together in a small bowl. Add the flour, mix, and set aside.
2. To make the cookie dough, sift the flour, baking soda, and salt together into a medium bowl. Set aside.
3. Add the sugar, softened butter, cinnamon, and vanilla to the bowl of an electric mixer, and beat until light and fluffy.
4. Add eggs and egg yolk and beat until well combined.
5. Add the flour mixture, one spoon at a time, into the wet mixture and stir gently with a spatula or wooden spoon until combined, taking care not to overmix.
6. Gently add and fold in your cinnamon sugar mixture to the cookie batter, taking care not to overmix.
7. The dough will be quite wet and not suitable for rolling. Use an ice cream scoop to portion dollops of dough onto a baking tray.
8. Place the tray of cookie dough balls in the freezer for at least one hour or overnight.
9. Preheat the oven to 200 C/180 ̊ C fan/gas mark 6. Line two baking trays with non-stick parchment paper.
10. pace the balls of dough well apart as they will spread, using a second baking tray if necessary. Bake for 15-17 minutes, until the cookies are golden but the insides are still gooey.
11. Allow to cool on the tray for five minutes before enjoying. The wait will be worth it!