Cinnamon Oatmeal Cookies
All of our Easy Oatmeal Cookie Recipes for you in one location. You will love the different types of Oatmeal Cookies The Wooden Spoon Effect has created!
This recipe for Cinnamon Oatmeal Cookies is one of the most delicious desserts, but they’re also one of the most simple to make! These delicious treats are just as easy to whip up as they are to eat. They’re moist and soft with just the right amount of chewiness – perfect with tea or coffee!
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Ingredients For Cinnamon Oatmeal Cookies
- Unsalted butter
- Brown sugar
- Granulated sugar
- Vanilla extract
- Large eggs
- All purpose flour
- Baking soda
- Ground cinnamon
- Quick oats
How to Make Cinnamon Oatmeal Cookies
1. Add all purpose flour, baking soda, salt, cinnamon, and quick oats to a mixing bowl. Mix them together until the ingredients are well combined. Set aside.
2. By using a stand mixer, cream together the butter, brown sugar, and sugar. Once they are well combined, add in vanilla, honey, and eggs. Beat together until the ingredients are thoroughly combined. Scrape the bowl and beat for an additional 10 seconds.
3. First, add the dry ingredients and mix until the mixture is well combined.
4. You must place the dough in the fridge for 45 minutes, and then set the oven to 350°F. Line your cookie sheets with parchment paper or a silicone baking mat.
5. Use a cookie scoop to form cookie dough balls. Place 12 of the balls of dough on a cookie sheet and keep the remaining dough balls in the fridge.
6. Bake the oatmeal cookies for 9-11 minutes or until they are golden brown and the edges are set. Let rest on the baking sheet for 4 minutes. Remove and finish cooling on a wire rack.
Why You’ll Love Cinnamon Oatmeal Cookies
- Have the perfect amount of spice
- Kids can help make them
- Simple directions, even for beginners
- Can be made ahead of time
- Everyone will love them
Can I add chocolate chips?
Yep! Feel free to add ½ cup of your favorite chocolate chips into the cookie dough. Fold it in before chilling.
Semi-sweet chocolate chips are great because they aren’t overly sweet. You could also go with white chocolate or milk chocolate.
Additionally, you can add pecans, walnuts, or coconut for some other options.
How to soften butter quickly
Using softened butter and room temperature eggs makes all the difference in how the cookies turn out.
Butter must be softened to room temperature before you can use it in a recipe—and sometimes, it’s just easier to soften butter quickly with a microwave.
To use the microwave, first, you need to heat water in a bowl for 1 minute. Be very careful when you open the door because it can splash and burn you. Next, place the butter in a different bowl and place it in the microwave with the water. Let it sit with the door shut for 10-15 minutes or until it’s softened. You can also put the egg in there to warm it too.
How do you store oatmeal cookies
Storing Instructions: To store, seal in an airtight container for up to 1 week.
Freezing Instructions: Store these cookies in a freezer-friendly container for 1-2 months. Thaw for 20-30 minutes, these oatmeal cookies will be ready to enjoy.
Give One of our other Easy Oatmeal Cookie Recipes a try!
- Low Fat Oatmeal Cookies with Applesauce
- Chocolate Chip Oatmeal Cookies
- Applesauce Peanut Butter Oatmeal Cookies
- Oatmeal Cookies with Nutmeg
- Avocado Oatmeal Cookies
Cinnamon Oatmeal Cookies
One of the most delicious desserts, but they’re also one of the most simple to make!
- 1 cup Unsalted butter, room temp
- 1 cup Brown sugar, packed
- ½ cup granulated sugar
- 1 teaspoon vanilla
- ½ tablespoon honey
- 2 Large eggs, room temp
- 1 ½ cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 1/2 teaspoon Ground cinnamon
- 3 cups Quick oats
- In a mixing bowl, mix the flour, baking soda, salt, cinnamon and quick oats. Mix until combined. Set aside.
- Using a mixer, beat the butter, brown sugar, and sugar together until light and fluffy. Add in vanilla, honey, and eggs. Mix until combined. Scrape the bowl and mix for 10 more seconds.
- Add in the dry ingredients and mix until combined.
- Chill the dough in the fridge for 45 minutes. Preheat the oven to 350°F. Line your cookie sheets with parchment paper.
- Scoop the dough using a cookie scoop. It will make 3 dozen cookies. Place 12 per cookie sheet and place the rest of the scooped dough balls in the fridge.
- Bake for 9-11 minutes. Let the cookies sit on the cookie sheet for 4 minutes before transferring to a cooling rack.
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Nutrition InformationYield 28 Serving Size 2
Amount Per Serving Calories 155Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 31mgSodium 148mgCarbohydrates 20gFiber 1gSugar 10gProtein 2g
I am not a nutritionist. All nutrition values have been automatically generated. If you have questions, please have a professional look at the ingredients and help you with new values.