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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 Ultimate Monster 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… don’t forget to check out my protein oatmeal, my snowball cookies 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. The same is true for my oatmeal cookie bars as well.
Bake, Eat, Repeat
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Sending you all my love and maybe even a dove, xo Demeter ❤️
More Oatmeal Cookie Recipes
Here are more oatmeal cookie recipes for you to try! And in case you’re in the mood for holiday cookies, try my haystack cookies, chocolate peppermint cookies, and thin crispy gingersnaps.
Cinnamon Oatmeal Cookies
Ingredients
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 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
- 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!
- ★ Last Step: If you made this recipe, leave a comment and review. It truly helps our small business keep running and it helps readers like you!
I was wondering if I could swap the flour for GF blend and the butter for a dairy free version?
Hi Gina! Yep, that should work fine. Hope you enjoy!
Hi Demeter
Do you have a gluten free dairy version of these cookies?🍪 They look absolutely delicious. Made with oat flour..
Thank you
Could you make this with Whole Wheat flour? If so, any adjustments needed for other ingredients?
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!
That’s an amazing cookie recipe!! It’s impossible to stop with only one bite!
Yay! So glad you enjoy them!
The addition of cinnamon flavor makes these cookies irresistible for my family!
Yay! I’m so happy to hear it! 😊
These are super tasty! Next time I might add some raisins so my kids will stop devouring them all before I get a taste!
Haha good idea! Gotta make sure you’ve got a few left for yourself. 😉
I want a least a dozen of these Cinnamon Oatmeal Cookies soon!
Haha a dozen at least! lol
These cookies look amazing and like they have the perfect texture! Will have to try them soon.
I know you’ll just love them!
I love that these are chewy AND that they have a warming cinnamon-y flavor! Does it get better than this for a treat this season?
It doesn’t get any better! lol I’m so happy you’re enjoying them Patricia!
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.
LOL I’m totally with you on that one Beth! So happy you’re enjoying the recipe. 😊