Description
These Cinnamon Oatmeal Cookies are a deliciously soft and chewy treat combining the warm spice of cinnamon with hearty quick oats. Enhanced with optional mix-ins like chocolate chips, nuts, or raisins, these cookies offer a nostalgic comfort perfect for any occasion. Easy to prepare and bake, they deliver a delightful balance of sweetness and texture with every bite.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour (186g)
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup unsalted butter, softened (226g)
- 1 ½ cups packed brown sugar (300g)
- 2 large eggs
- 1 teaspoon vanilla extract
Other Ingredients
- 3 ¼ cups quick cooking oats
- 1 ½ cups mix-ins (optional) such as M&Ms, chocolate chips, chopped nuts, or raisins
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, salt, and baking soda until evenly combined. Set aside for later use.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a hand mixer, cream the softened unsalted butter and brown sugar together until the mixture is smooth and fluffy, about 1 to 2 minutes.
- Add Eggs and Vanilla: Mix in the eggs one at a time followed by the vanilla extract, beating until the mixture is smooth and well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet mixture, mixing carefully to avoid over-mixing. Once incorporated, add the quick cooking oats and gently stir them in.
- Mix in Optional Ingredients: Fold in your desired mix-ins such as chocolate chips, nuts, or raisins, up to 1 ½ cups total, ensuring even distribution without overworking the dough.
- Chill the Dough: Scoop 2 tablespoon-sized balls of dough onto a baking sheet lined with parchment or wax paper. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes to an hour to firm up the dough.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper or silicone baking mats, spacing dough balls 2 inches apart.
- Bake Cookies: Bake the chilled dough in the preheated oven for 12 minutes or until the bottoms turn slightly golden and edges are set.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
- Store Properly: Store cooled cookies in an airtight container for up to 4 days or freeze in airtight containers or ziplock bags for up to 2 months.
Notes
- Chilling the dough before baking helps maintain the cookie shape and improves texture.
- Feel free to customize the cookies with your favorite mix-ins like chocolate chips, nuts, dried fruit, or candies.
- Use parchment paper or silicone mats to prevent sticking and make cleanup easier.
- Ensure not to over-mix the dough once flour is added to keep cookies tender.
- For crispier cookies, bake an additional 1-2 minutes, watching carefully to avoid burning.
- Freeze baked cookies by layering them with parchment paper between each layer for easy thawing.
