Chewy Cinnamon Oatmeal Cookies are filled with pops of creamy cinnamon chips for a perfectly spiced twist that everyone will love!
Cinnamon Oatmeal Cookies are a tasty twist on classic Oatmeal Cookies. Try Carmelitas or Oatmeal Scotchies if you need more chewy oatmeal treats in your life!
Oatmeal cinnamon chip cookies
We love a good cookie! They are a go to treat in our house because they whip up in minutes, and there are so many yummy variations!
While we love a good classic oatmeal cookie, sometimes we like to mix it up a bit. These Cinnamon Oatmeal Cookies do just that! With a bit of cinnamon and some creamy cinnamon chips, these have a delicious spice element that we love!!
This tasty variation is perfect any time of the year and is a perfectly chewy treat. Pour a nice cold glass of milk and enjoy!
Just mix + bake!
PREP. Preheat the oven to 350°F.
WET INGREDIENTS. In a large mixing bowl, beat together the butter and brown sugar until smooth and creamy. Add eggs and vanilla and mix until incorporated.
DRY INGREDIENTS. Add flour, baking soda, salt and cinnamon into the cream mixture and mix until just mixed. Fold in oats and cinnamon chips
SCOOP + BAKE. Use a medium cookie scoop to scoop onto a lightly greased cookie sheet and flatten slightly. Add cinnamon chips on top, if desired. Bake for 11-13 minutes or until lightly browned.
Mix ins: I love the added flavor that the cinnamon chips create within this Simple Oatmeal Cookie recipe. They are perfectly perfect just the way they are.
However, should you wish, you can easily add raisins, dried cranberries, pecans, or walnuts. You can also replace the cinnamon chips with mini chocolate chips.
Tips for the Best Oatmeal Cookies
- Butter: Use this post on How to Soften Butter Quickly.
- Cookie Scoop: Using a cookie scoop will help ensure that all the dough balls are the same size and will cook at an even rate.
- Oats: Not all oats work the same way when being cooked. Be sure to use old fashioned oats. Quick oats won’t give you quite the same result.
- Fold: For the best texture be sure to FOLD in the dry ingredients and don’t overmix.
- Flour: Measure the flour by scooping it into the measuring cup with a spoon.
- No Spreading: To keep the cookies from spreading you can chill the dough for about 30 minutes before scooping and baking.
STORE cooled cookies for 7-10 days in an airtight container at room temperature. Place a piece of white bread in the container to keep them soft longer.
FREEZE baked cookies in a freezer safe container or bags for up to three months.
FREEZE cookie dough:
- Form into balls.
- Place them on a baking sheet and then in the freezer.
- Once solid, transfer them to a Freezer Ziploc bag and store in the freezer for up to 6 months.
- Cook them frozen or let them thaw. If they’re frozen, you’ll need to add an extra 1-2 minutes to the bake time.
For more tasty Cookies, try:
Preheat the oven to 350 degrees.
In a large mixing bowl, beat together the butter and brown sugar until smooth and creamy.
Add eggs and vanilla and mix until incorporated.
Add flour, baking soda, salt and cinnamon into the cream mixture and mix until just mixed.
Fold in oats and cinnamon chips and use a medium cookie scoop to scoop onto a lightly greased cookie sheet and flatten slightly. Add cinnamon chips on top, if desired.
Bake for 11-13 minutes or until lightly browned.