Cinnamon Oatmeal Cookies

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The best cinnamon oatmeal cookies have crisp edges, unbelievably chewy centers and cinnamon sweet flavor to make this season bright!

Cinnamon Oatmeal Cookies on a cooling rack tucked into a baking sheet with festive red decorations this recipe

How are you enjoying this warm and cozy season? Are you staying warm ‘n cozy, or freezing your oatmeal cookies off? Well, just in case you needed an excuse to heat up the oven (aka gently warm up the surrounding frigid area), why not whip up today’s cinnamon oatmeal cookies?

I’m loving this cinnamon oatmeal cookies recipe because it is everything: chewy and dense throughout, with lightly crispy edges, a burst of cinnamon and your favorite fall spices… with oat-rich deliciousness.

Ready to get your bake on? Let’s bake cookies!!!

Semi close up of bitten cookie – Semi close up photo of one bitten cinnamon oatmeal cookie on top of more cookies

What are Cinnamon Oatmeal Cookies?

Let’s start with the basics. Oatmeal cookies are a sweet cookie treat that’s made with oatmeal as the primary ingredient.

In today’s cinnamon oatmeal cookies, we’re kicking oatmeal cookies up a notch by emphasizing the cinnamon flavor for an extra cozy oatmeal cookie delight.

Ingredients

Made with simple ingredients you probably already have in your pantry, these cinnamon and oat cookies are easy to make and easy to make your own–choose your favorite add-ins, like dried fruit and nuts.

Cinnamon oatmeal cookies’ ingredients in bowls, featuring rolled oats, flour, sugar, egg, vanilla, salt, cinnamon, and baking powder.

How to Make Cinnamon Oatmeal 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.

The first step in making Cinnamon Oatmeal Cookies – stirring the dry ingredients including oats, flour, ground cinnamon, salt, and baking powder.

Then, in a large bowl, whisk together the melted butter, sugar, egg, and vanilla.

Two photos showing How to Make Cinnamon Oatmeal Cookies – whisking together the wet ingredients

Now, to combine the two: pour the dry ingredients over the wet ingredients, then stir and fold until completely combined.

Two photos showing How to Make Cinnamon Oatmeal Cookies – combining the wet and dry ingredients to make the cookie dough

Fold in add-ins—I like using finely chopped walnuts. Larger walnut pieces could cause crumbly cookies.

Cover the bowl and chill the cinnamon oatmeal cookie dough in the freezer for around 20 minutes, or until firm throughout.

Then, grab a medium cookie scoop. You’ll scoop and drop balls of cookie dough onto the cookie sheet. Remember, the cookies will spread, so give them room to do so.

Two photos showing How to Make this baked dessert recipe – scooping and dropping cookie dough onto lined baking 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 cookies directly on the sheet for about 10 minutes to allow them to firm up, then transfer to a cooling rack to finish cooling.

Enjoy the best cinnamon oatmeal cookies!

My favorite cinnamon oatmeal cookies: a perfect blend of warm ‘n cozy spices with incredible flavor. Lightly caramely, with spice and oat-rich deliciousness.

A grid of baked goods on a red baking sheet

Can I Store these Cinnamon Oatmeal Cookies?

Yes, you can store your cinnamon oatmeal cookies! 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.

Crispy, chewy, cinnamon-sweet Cinnamon Oatmeal Cookies bursting with chewy oats and cinnamon spice!

Close up of baked good to showcase texture of oats, crisp edges, and chewy centers

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Cinnamon Oatmeal Cookies

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Description

The best cinnamon oatmeal cookies have crisp edges, unbelievably chewy centers and cinnamon sweet flavor to make this season bright! 

Ingredients

Scale

Tools Needed

Dry Ingredients

  • 1 cup all purpose flour
  • 1 ½ cups rolled oats
  • 1 teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • 1/3 teaspoon salt

Wet Ingredients

  • ½ cup (1 stick) unsalted butter, melted but not hot
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Add-ins

  • 1/2 cup add-ins of choice, such as finely chopped walnuts, raisins, chocolate chips, etc.

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
  2. In a medium bowl, stir together all the dry ingredients: flour, oats, baking powder, cinnamon and salt. Set aside.
  3. In a large bowl, whisk together all the wet ingredients: melted (but not hot) butter, sugar, egg and vanilla. Whisk until well-mixed.
  4. 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.
  5. 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.
  6. 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.
  7. 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!).
  8. 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!

Equipment

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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It’s nice to meet you! Erik and I love sharing healthy recipes that are easy & approachable. I love cozy movies, chocolate, big hugs, and being out at sea.

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19 Comments

  2. Hi Demeter
    Do you have a gluten free dairy version of these cookies?🍪 They look absolutely delicious. Made with oat flour..

    Thank you



    Reply

    1. Hi Wendi. Hm, I haven’t tried that here so I can’t say for sure. But generally speaking, it’s best to start by swapping a portion (25% or so) with whole wheat flour first, otherwise the texture and taste can change quite a bit. If you give it a shot, I’d love to know how they turn out!

      Reply

  6. These are super tasty! Next time I might add some raisins so my kids will stop devouring them all before I get a taste!



    Reply

  10. There’s nothing better than oatmeal cookies. I like to tell myself they’re healthy because they have fiber. LOL. Love the cinnamon in these.



    Reply