The best cinnamon oatmeal cookies have crisp edges, unbelievably chewy centers and cinnamon sweet flavor to make this season bright!
Why You’ll Love This Recipe
- Holiday Goodness: packed with your favorite cinnamon spice, these cookies have are chewy throughout and have lightly crisp edges.
- My Favorite Cinnamon Oatmeal Cookies: a perfect blend of warm ‘n cozy spices with incredible flavor. Lightly caramely, with spice and oat-rich deliciousness.
- Customizable: easily add your favorite add-ins to suit your tastes, just like these recipes: Christmas crack, peanut butter banana cookies, Rolo pretzels and healthy oatmeal cookies.
Ingredients for Cinnamon Oatmeal Cookies
Made with simple ingredients you probably already have in your pantry, these oatmeal cinnamon cookies are easy to make and customize with incredible texture that’s perfect all year round.
- Cinnamon – with 1 1/2 teaspoons of ground cinnamon in this recipe, you’ll love its robust flavor.
- Oats – I like using rolled oats, also called “old-fashioned” oats, in this recipe because they have a chewier texture that truly helps these be chewy cinnamon oatmeal cookies.
- Flour – use all purpose flour and skip any substitutes which might cause crumbly cookies.
- Salt – crucial to bringing out the sweetness in this recipe.
- Butter – use unsalted butter, which will add a creamy flavor without messing up the salt content.
- Egg – make sure it’s room temperature so the dough will incorporate well.
- Vanilla – pure vanilla extract is best since it creates that true cookie flavor.
- Sugar – adds sweetness to this recipe.
- Baking Powder – just enough to add a bit of lift without making these cookies cakey.
- Add-ins – pick whichever you’d like, from chocolate chips to nuts and chopped dried fruit.
How to Make Cinnamon Oatmeal Cookies
I could go on and on about how delicious these cinnamon oatmeal cookies are topped with maple glaze or stuffed as a cookie sandwich with cream cheese frosting. But we should probably start with baking them, don’t you think? 🙂
To make oatmeal and cinnamon cookies, start by preheating the oven to 350°F. Then, line a baking sheet with parchment paper.
In a medium bowl, mix together all of the dry ingredients, including: flour, oats, baking powder, ground cinnamon and salt. Then, in a large bowl, whisk together the melted butter, sugar, egg, and vanilla.
Pour the dry ingredients over the wet ingredients, then stir and fold until completely combined.
Fold in add-ins. Then, chill the cinnamon oatmeal cookie dough in the freezer for around 20 minutes, or until firm throughout.
Then, scoop and drop balls of cookie dough onto the cookie sheet. You can optionally flatten the cookies for large, flat cookies, or leave them as balls for narrower, thicker cookies.
Bake for about 15 minutes, until deep golden on the edges. Cool and enjoy the best cinnamon oatmeal cookies! Psst… check out my protein oatmeal and these healthy peanut butter oatmeal cookies.
Can I Store These Cinnamon Oatmeal Cookies?
Yes, you can store this cinnamon oatmeal cookie recipe! Here’s how, below:
- Storing Instructions: Store oatmeal cookies in an airtight container for 1-2 weeks.
- Freezing Instructions: Store cookies in a freezer-friendly container for 1-2 months. Allow cookies to thaw at room temperature for 10-20 minutes before enjoying.
Bake, Eat, Repeat
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Sending you all my love and maybe even a dove, xo Demeter ❤️
more oatmeal cookie recipes
If you’re looking for more recipes like these cinnamon oatmeal cookies, there’s more where that came from! Here, we love everything from crispy oatmeal cookies to healthy ones. Check these out.
Description
The best cinnamon oatmeal cookies have crisp edges, unbelievably chewy centers and cinnamon sweet flavor to make this season bright!
Dry Ingredients
Wet Ingredients
Add-ins
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, stir together all the dry ingredients: flour, oats, baking powder, cinnamon and salt. Set aside.
- In a large bowl, whisk together all the wet ingredients: melted (but not hot) butter, sugar, egg and vanilla. Whisk until well-mixed.
- Add the dry mixture to the wet mixture. Whisk as long as you can. Switch to stirring and folding with a rubber spatula until no flour patches remain. Fold in add-ins.
- Cover bowl and chill in the freezer for about 20 minutes, until firm throughout. If necessary, allow to thaw at room temperature just until it’s soft enough to scoop, but still very firm and chilled.
- Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, evenly spaced apart. Cookies will spread. For large, wide cookies, flatten the dough no more than half-way. Otherwise, bake cookies in balls.
- Bake for 14-16 minutes, until deep golden on the bottom and golden on the edges—you can also take them out before the edges are golden—this will yield a softer cookie. Mine took 16 minutes (I like them crispy!).
- Allow cookies to cool on the cookie sheet for about 10 minutes (on a cooling rack). Using a heatproof spatula, lift cookies off the sheet and transfer directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!
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Notes
Bake on the lower end for softer cookies, on the higher end for crispier cookies.
Storing Instructions: Cool cookies completely, then store in an airtight container in a cool, dark environment for 1-2 weeks.
Freezing Instructions: Store cookies in a freezer-friendly container for 1-2 months. Allow cinnamon oatmeal cookies to thaw at room temperature for 10-20 minutes before enjoying.
- Prep Time: 15 minutes
- Inactive Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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