Best 20 Oatmeal Cinnamon Cookies Recipes

OATMEAL CINNAMON COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats. , Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.

OATMEAL CINNAMON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and brown sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs and vanilla extract into creamed butter until incorporated. Mix flour, baking soda, salt, and cinnamon into creamed butter mixture until batter is just mixed; fold in oats and cinnamon chips. Drop batter, 1 to 2 tablespoons per cookie, onto a baking sheet.
• Bake in the preheated oven until edges are lightly browned, 10 to 15 minutes.

OATMEAL CINNAMON CHIPS COOKIES

Steps:

• Heat oven to 350°F
• Beat butter, brown sugar and granulated sugar until creamy.
• Add eggs and vanilla; beat well.
• Combine flour and baking soda; add to butter mixture, beat well.
• Stir in oats, cinnamon chips and raisins (batter will be stiff).
• Drop by heaping teaspoons onto ungreased cookie sheet.
• Bake 10-12 minutes or until lightly browned.
• Cool 1 minute; remove from cookie sheet and place on rack to cool compleetly makes about 4 dozen.

CINNAMON CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 350°.
• In large mixing bowl cream butter, granulated sugar and brown sugar.
• Beat in eggs and vanilla.
• Add flour and baking soda, mixing well.
• Mix in oatmeal, cinnamon chips and raisins (batter will be heavy).
• Drop by heaping teaspoonful onto ungreased cookie sheet and bake for 10-12 minutes or until they look golden around edges.
• Let cool for about 1 minute and then remove to wire rack to finish cooling.

OATMEAL, APPLE, CINNAMON CHIP COOKIES

Steps:

• 1. Heat oven to 350 degrees. Prepare cookie sheets with parchment paper.
• 2. In mixer bowl cream butter and brown sugar; about 2 minutes.
• 3. Beat in egg and vanilla.
• 4. Sift flour, cinnamon, nutmeg, cloves, baking soda, and salt.
• 5. Mix flour mixture into creamed mixture just until blended.
• 6. Add oatmeal, apples, cinnamon chips and walnuts till blended.
• 7. Scoop dough onto cookie sheets 2 inches apart. Bake for 10-12 minutes until edges are light brown.
• 8. Let cool a few minutes and remove to cooling rack to cool completely.
• 9. Drizzle with melted white chocolate or with a powdered sugar glaze. I used melted white chocolate and it was delicious... Enjoy!

OATMEAL CINNAMON COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Set oven to 350°.
• Line a cookie sheet with foil and lightly spray with non-stick cooking spray.
• In a large bowl cream the butter with sugars until fluffy.
• Add in the vanilla and eggs; beat well.
• In another bowl, blend together the flour, baking soda, cinnamon, salt and oats; mix well to combine.
• Add the flour mixture to the creamed mixture along with the chocolate chips and coconut; mix well to combine.
• Drop dough by heaping tablespoonfuls onto prepared baking sheet.
• Bake for 8-10 minutes (longer for a crispier cookie).
• Remove to a rack to cool.

CINNAMON OATMEAL ZUCCHINI COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Beat butter and sugar together in a large bowl until light and fluffy; add eggs and vanilla extract and continue beating until smooth.
• Stir flour, cinnamon, baking soda, and salt together in a bowl. Gradually add flour mixture to butter mixture and stir until well-blended. Add zucchini, oats, pecans, and cinnamon chips, respectively, mixing well after each addition. Drop dough by heaping tablespoonfuls 2-inches apart onto prepared baking sheets.
• Bake in preheated oven until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.

OATMEAL CINNAMON CHIP COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees F.
• In a large mixing bowl, cream together butter, sugar and brown sugar.
• Beat in eggs.
• Add vanilla extract.
• In a separate bowl, sift together baking soda, salt, cinnamon and flour. Add to wet mixture and mix until combined.
• Fold in oats and cinnamon chips.
• Drop by rounded tablespoons onto ungreased cookie sheets and bake for 7-8 minutes for chewy cookies or 9-10 minutes for crisp cookies.

STRAWBERRY CINNAMON OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the strawberry spread, margarine, white sugar and brown sugar until smooth. Beat in the egg and vanilla, then stir in the olive oil. Combine the flour, baking soda and cinnamon; stir into the creamed mixture. Mix in the oats until well blended. Drop dough by heaping spoonfuls 2 inches apart onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, or until the tops are lightly browned. Let cookies stand for 1 minute on the baking sheet before removing to wire racks to cool completely.

CINNAMON TOAST CRUNCH OATMEAL COOKIES

Steps:

• 1. In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla.
• 2. Combine flour, cinnamon, baking soda,and salt. Stir into the creamed mixture. Mix in oats and cereal. If you are using nuts or raisins, mix into dough, combining well. Cover, and chill dough for at least one hour.
• 3. Preheat the oven to 375 degrees
• 4. Grease cookie sheets. Using a teaspoon or a large melon ball scoop place 2 inches apart on cookie sheets.
• 5. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• 6. You can add your favorite nuts raisins or coconut to these cookies the same as you would oatmeal cookies.

VEGAN CINNAMON OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350°F.
• Combine margarine and the sugars and beat until creamy.
• Add in vanilla, rice milk, and apple sauce and beat some more until it's all distributed evenly and creamy and yummy.
• In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon until they're all mixed together evenly.
• Add the dry ingredients and the wet ingredients and mix together until all is well.
• Add the oats and raisins and mix 'em inches
• Evenly place clumps of cookie dough on an ungreased cookie sheet (I use parchment paper. It's amazing and I don't even have to wash the cookie sheets after. I got it at Walmart.)
• Put in the oven and back for about 8-10 minutes, until they no longer look raw, even in the middles.
• Eat!

CINNAMON CHIP, AND CHERRY OATMEAL COOKIES

Steps:

• 1. HEAT oven to 350 degrees.
• 2. CREAM butter, brown sugar, and sugar in a bowl until creamy. Add eggs and vanilla, mix well. Combine flour, baking soda, salt and pumpkin spice; add to butter mixture, beating well. Stir in oats cinnamon chips and chopped cherries.
• 3. DROP by heaping teaspoons onto ungreased cookie sheet.
• 4. BAKE 10 to 12 minutes or until lightly browned. Cool 2 minutes; remove from cookie sheet to wire rack.
• 5. BAR VARIATION: Spread batter into lightly greased 13x9x2" pan. Bake at 350 degrees for 25 to 30 minutes or until golden brown. Cool; cut into bars. Yields about 3 dozen bars.

OATMEAL-CINNAMON TOFFEE COOKIES IN A JAR (FOR GIFT GIVING)

Steps:

• Prepare a 1-quart glass jar with a lid.
• In a small bowl combine brown sugar with white sugar and cinnamon; pour into the glass jar then pack down.
• Layer the oats then the toffee bits.
• Mix together flour with baking soda and salt then place the flour mixture on top.
• Close the jar.
• ATTACH A CARD WITH THE FOLLOWING INSTRUCTIONS; set oven to 350 degrees F/ place all ingredients from the jar into a large bowl breaking up any lumps/ add in 1/2 cup softened butter or margarine, 1 large slightly beaten egg and 2 teaspoons vanilla; beat until blended/ drop onto greased cookie sheet and bake for 8 minutes/ yield 36 cookies.

CINNAMON OATMEAL COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses and vanilla. Combine the remaining ingredients; gradually add to creamed mixture and mix well. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges are firm. Remove to wire racks to cool

OATMEAL RAISIN CINNAMON-CHIP COOKIES

Steps:

• Heat oven to 350 F. Beat butter, brown sugar, and granulated sugar in bowl until cramy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons onto ungreased cookie sheet and bake 10-12 minutes or lightly browned. Cool 1 minute and then move to wire rack. Bars can be made by spreading mixture into greased 13x9x2 pan and bake 25-30 minutes. Cut into bars when cool.

OATMEAL CINNAMON CHIP COOKIES

Steps:

• 1. Heat oven to 350 F 2. Beat butter, brown sugar and granulated sugar in bowl until creamy 3. Add eggs and vanilla, beat well. 4. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff) 5. Bake 10 to 12 minutes or until lightly browned.

CINNAMON CHIP OATMEAL COOKIES

Steps:

• 1. Preheat oven to 350⁰. 2. Cream butter and sugars until light and fluffy. 3. Beat in eggs and vanilla. 4. Combine oats, flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. 5. Stir in chips. 6. Drop by tablespoonfuls onto un-greased cookie sheet 2 inches apart. 7. Bake 11-13 minutes or until lightly browned. 8. Cool on wire rack. Note: The key to really good oatmeal cookies (or chocolate chip cookies, for that matter), is not to over-bake them; take them out when the edges are browned, but the middle still looks just a little bit not-done.

OATMEAL RAISIN COOKIES WITH CINNAMON CHIPS

Steps:

• 1. Preheat oven to 350 degrees. Place parchment paper on cookie sheets. Combine and sift flour, soda, cinnamon and salt. Add oats; set aside. In large bowl with electric mixer, beat the butter and sugars until creamy. Beat in eggs and vanilla. Gradually add the dry ingredients; beating until well combined. Stir in raisins, nuts and chips. Use a cookie scoop or drop dough by rounded tablespoonful onto cookie sheets. Bake 10-12 minutes or until lightly browned. Remove from oven and cool on cookie sheets for 1 minute. Transfer to wire rack and completely.
• 2. Vanilla Glaze, Optional: 1 (12 ounce) package Hershey's Premier White Chips 2 tablespoons Crisco Shortening Colored Sprinkles Place chips and shortening in microwave safe bowl. If you can adjust the heat on your microwave, set at 50%. Stir the mixture at 15 second intervals until melted. Drizzle over cooled cookies. If desired decorate with colored sprinkles for a festive look.
• 3. Variation: Chocolate Chip: Omit the cinnamon, raisins and cinnamon chips. Stir in 1 (11.5 ounce) package of milk chocolate chips or 1 (10 ounce) package of Nestlé's Holiday Chips.

CINNAMON RED HOT BUTTERCREAM STUFFED OATMEAL SANDWICH COOKIES

Steps:

• Make the cookies
• Preheat oven to 375 degrees Fahrenheit.
• In the large bowl of a stand mixer affixed with the paddle attachment or in a large bowl using a hand mixer, beat the butter, granulated sugar, and brown sugar until fluffy, about two to three minutes.
• Add the eggs one at a time, beating well after each addition.
• Add the vanilla extract and mix well.
• Place a sifter over the bowl and sift in the flour, baking soda, salt, and cinnamon. Add the oats. Mix just until blended.
• Place rounded tablespoonfuls of dough onto a nonstick, ungreased cookie sheet (or line the cookie sheet with a silpat).
• Bake for about 8 minutes, until the cookies are set and the edges begin to brown.
• Remove from oven and let cool on the cookie sheet for about five minutes, then transfer to a wire rack to cool completely.
• Make the cinnamon red hot buttercream frosting
• In a very small saucepan, add 1/4 cup cinnamon red hot candies and 1/4 cup water. Stir frequently over low heat until candies are dissolved, about 10 minutes, and remove from heat. Cool to room temperature.
• Using a food processor, crush the remaining 1/4 cup cinnamon red hot candies until pulverized. Set aside.
• In a stand mixer affixed with the paddle attachment, beat the butter at medium speed until pale and fluffy, about one minute.
• Reduce the mixer speed to low and slowly add the powdered sugar 1/2 cup at a time until each addition is well-incorporated. Increase speed to medium and beat for about a minute, scraping down the sides if necessary, until light and fluffy.
• Reduce the heat to low and slowly drizzle in the cinnamon red hot syrup. Add the pulverized candies and the pinch of salt and mix, scraping down the sides of the bowl as needed, until well-combined.
• Assemble the cookies
• Note: I like to use a pastry bag or a Ziploc bag with a frosting tip to make quick work of filling sandwich cookies, but you can use a knife, too.
• Turn half of the cookies upside down and add about 2 - 3 tablespoons of frosting to each upside-down cookie by simply squeezing a generous circle of icing from your pastry bag or Ziploc bag, or spread with a knife. Top with the second cookie.
• Cookies will keep in an airtight container at room temperature for 2 - 3 days.

CINNAMON-RAISIN-OATMEAL COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until creamy. On low speed, beat in vanilla and eggs until well blended. Beat in flour, baking soda, cinnamon and salt until well blended. With spoon, stir in oats, cereal and raisins.
• On ungreased cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart.
• Bake 12 to 15 minutes or until set and golden brown. Immediately remove from cookie sheets to cooling racks.