Soft and chewy Oatmeal Cookies are so soft, moist, and aromatic, it’s the perfect classic cookie. This oatmeal cookie recipe is made with old fashioned oats and flavored with cinnamon and cinnamon glaze on top. It’s a great easy cookie recipe that’s fun to bake with kids on the weekend. This recipe makes a nice big batch so some cookies can be frozen.
Cinnamon Oatmeal Cookies
There is nothing better than your house smelling like cookies. It’s an instant wave of happiness when aroma of freshly baked cookies starts to fill the air.
We are big fans of cookies at my house, our cookie jar is always filled with the classic cookies and especially oatmeal ones. I love these cookies because they are loaded with oats instead of just flour. Oats hold a lot of health benefits so oatmeal cookies are a sweet treat that’s also beneficial to us.
Oats are a wonderful grain that’s great for digestion and heart health. There is a lot of fiber in oats, which helps with digestive health. Oats have also been found to lower bad cholesterol, which is beneficial for heart health.
Who would’t love to have a sweet treat that is also packed with health benefits? I wish chocolate chip cookies and snickerdoodles would also be packed with healthy ingredients.
Can I Use Instant Oats Instead of Old Fashioned Oats?
No, I would not recommend substituting instant oatmeal instead of old fashioned oats in these cookies. Instant oatmeal is made with oat groats that have been steamed, rolled, and flaked. Texture of instant oatmeal can be quite fine and crumbly, it doesn’t hold the shape as well. Cookies may not bake evenly with instant oatmeal too.
There are recipes out there that are adjusted for using instant oatmeal in cookies but in this recipe, I could not recommend that substitution. Flavor won’t be affected much because both oats taste the same but texture will be affected.
Tips For Making Cinnamon Oatmeal Cookies:
When mixing the dough for oatmeal cookies, make sure that oats are mixed in evenly. If they are not spread out evenly through the dough, the cookies won’t bake evenly.
Once the cookie dough is mixed, let it stand for about 15 minutes before forming cookies and baking it. This will give all ingredients a chance to activate and result if fluffier cookies.
Use a cookie scoop to scoop out cookie dough. This will ensure that every cookie is the same size and all cookies will be baked the same. I recommend either a #40 or #50 cookie scoop.
Cool baked cookies on a wire rack. Cooling them on a wire rack instead of a plate or counted ensures that moisture does not accumulate under the cookies while they cool down.
How To Soften Butter Quickly:
If you forgot to pull out butter and eggs an hour before baking, don’t be disappointed because there is a 15-minute way to soften butter and bring eggs to room temperature.
Fill a microwave- safe coffee cup with water and microwave it for a minute or two, until is gets very hot and even starts to boil. Quickly open the microwave door and place butter and eggs on the microwave tray close to the cup and close the door.
Let butter and eggs sit in the microwave with the hot cup of water for about 15 minutes. The steam will help soften butter fast and bring egg’s temperature up.
How To Store and Freeze Cookies:
You can store baked cookie in an air-tight container on the counter for about a week. After a few days, cookies will slowly start getting harder.
To freeze raw cookie dough, scoop them out onto the tray lined with parchment paper and place in the freezer. Let cookies freeze for about 2 hours and transfer frozen cookie dough into a freezer bag. Let air out, zip tight, label, and freeze.
To bake frozen cookies, simply lay them out on the baking sheet lined with parchment paper and bake. You will need to add a couple extra minutes to bake time.
If you made too many cookies, they are very easily frozen. Cool baked cookie completely and transfer them into a freezer bag. Let air out, label, and freeze.
Can Cookie Dough Be Made Ahead of Time?
Yes, absolutely. Cookie dough can be made and refrigerated in an air-tight container for 2-3 days before baking. When ready to bake, simply follow the steps to scoop cookie dough onto the baking sheet and bake.
Some More Cookie Recipes You Can’t Miss:
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Cinnamon Oatmeal Cookies
- 1 cup unsalted butter softened
- 2/3 cup light brown sugar
- 1/2 cup white granulated sugar
- 2 eggs room temperautre
- 1 1/4 cups all purpose flour
- 1 tsp vanilla extract
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 3 cups old fashioned oats
- 1 cup powdered sugar
- 1 tsp cinnamon
- 4 tbsp warm heavy whipping cream
- Take butter and eggs out of the refrigerator about an hour before baking.
- Preheat oven to 375 and line a cookie baking sheet with parchment paper.
- Beat butter on medium-high speed until light and fluffy. Add both sugars and beat for another minute.
- Add eggs, one at a time, mixing well after each addition. Scrape sides and bottom of the bowl.
- Add vanilla extract, flour, cinnamon, baking soda, and salt. Mix it in on low speed just until incorporated.
- Add oats, while still on low speed, until evenly incorporated throughout.
- Using a cookie scoop, scoop cookie dough onto parchment paper, about two inches apart. (I recommend using #40 or #50 cookie scoop.)
- Bake 9-12 minutes. (Depending on scoop size and how soft you prefer your cookies.)
- Transfer cookies onto a wire rack to cool.
- Warm up heavy cream but not too hot.
- Add powdered sugar to a shallow bowl and stir in cinnamon. Whisk in heavy cream mixture slowly, until all smooth.
- Drizzle warm cookies.