Cinnamon Oatmeal Cookies are delicious oatmeal cookies without raisins or cranberries. There’s plenty of cinnamon and brown sugar flavor in these tasty cookies. They are perfect for a snack or even with your breakfast coffee or tea 😉 (gluten-free option)
Estimated reading time: 5 minutes
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Cinnamon Oatmeal Cookies
Hi Everyone, these Cinnamon Oatmeal Cookies were a request from my daughter who does not like raisins or cranberries or nuts or any kind in her oatmeal cookies.
We have a family favorite cookie recipe and early recipe post on this blog, Cranberry Raisin Oatmeal Cookies.
I make these cookies quite often because we (well, most of us) love them!
She said, “Mommy, why can’t you make them without the raisins?” I said, “Well, I certainly can!”
And that is how these Cinnamon Oatmeal Cookies were brought forth into the world.
I photographed these cookies months ago, like, maybe even before Thanksgiving Christmas and they are just getting on the blog.
Do you know how that happened?
I was thinking of making them again and realized the recipe was not up yet!
Gluten-Free Option
These cookies also have a gluten-free option for all my gluten-free friends out there. Just use Bob’s Red Mill 1 to 1 Gluten-Free Flour (I link to it in the recipe card below) and you have a great Gluten-Free Cinnamon Oatmeal Cookie!
I do not strictly adhere to a gluten-free diet but I do develop gluten-free recipes for the blog because I like to reduce the amount of gluten intake I have from time to time and I have friends who are gluten-free.
Ingredients for Cinnamon Oatmeal Cookies
- 1/2 cup (1 stick) PLUS 6 tablespoons butter, softened, I prefer really soft, room temperature butter
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground Saigon cinnamon (or more, if you prefer) – Saigon cinnamon is more fragrant
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
Helpful Kitchen Tools for Cinnamon Oatmeal Cookies
I made sure to link to all of my favorite cookie making tools in the recipe card below.
- measuring cups and spoons
- 2 cup wet measure
- mixing bowls
- stand mixer or handheld electric mixer
- baking spatula
- medium cookie scoop
- rimmed baking sheets (2)
- Silpat (silicone baking mat) or parchment paper
- oven mitts
- cooling racks
Web Story
If you make these Cinnamon Oatmeal Cookies and like them, please give this recipe a rating and let us know in the comments below!
Our Other Recipes
Below is a list of other cookies and sweet recipes you might also enjoy:
- Grinch Sugar Cookies
- Mocha Coconut Macaroons
- Nut Butter Cups
- Coconut Macaroons
- Gluten-Free Chocolate Chip Cookies
- Candied Pecans
- Homemade Carrot Ginger Soup
- Gluten-Free Mocha Cake
- Homemade Cinnamon Buns
- Mint Cookies and Cream Overnight Oats
- Cookie Recipes Collection
- Oatmeal Recipes Collection
- Edible Cookie Dough
- To view our “cookie” recipe category, visit here
- Check out our Recipe index and DIY index and visit our Home page to view our latest posts
Cinnamon Oatmeal Cookies
Cinnamon Oatmeal Cookies are delicious oatmeal cookies without raisins or cranberries. There’s plenty of cinnamon and brown sugar flavor in these tasty cookies. They are perfect for a snack or even with your breakfast coffee or tea 😉 (gluten-free option)
Ingredients
- 1/2 cup (1 stick) PLUS 6 tablespoons butter, softened, I prefer really soft, room temperature butter
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground Saigon cinnamon (or more, if you prefer)
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
Instructions
- Note: All the ingredients, including the eggs, should be at room temperature before starting this recipe. Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, beat the softened butter (it shouldn't be hot, just room temperature), brown sugar, granulated sugar on medium speed until creamy.
- In a small mixing bowl, combine flour, baking soda, cinnamon and salt. Mix well.
- Add combined dry ingredients incrementally to creamed butter mixture, mix well.
- Add 2 eggs and vanilla and mix well. Add oats and mix well.
- Using a medium cookie scoop, scoop dough balls onto two parchment lined cookie sheets or silpat-lined cookies sheets. *Using the OXO cookie scoop, I get about 31-41 cookies, depending how generously I am scooping. Bake 8-10 minutes, or until lightly browned.
- Cool for 1 minute on the cookie sheets, then remove to wire rack to cool completely. Store in an airtight container - if there are any left to store!
Notes
- These cookies also have a gluten-free option for all my gluten-free friends out there. Just use Bob's Red Mill 1 to 1 Gluten Free Flour (I link to it in the recipe card below) and you have a great Gluten-Free Cinnamon Oatmeal Cookie!
Did you make this recipe? Tag @lifeslittlesweets and hashtag it #lifeslittlesweets
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OXO Good Grips Cookie Scoop, Medium, Stainless Steel -
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Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
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Wilton Easy Flex Silicone Spatula Set, Your Go-To Tools for Mixing, Folding, Scraping, Cooking and Serving., Blue, 3-Piece
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Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
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Ultra Cuisine 100% Stainless Steel Wire Cooling Rack for Baking fits Half Sheet Pans Cool Cookies, Cakes, Breads - Oven Safe for Cooking, Roasting, Grilling - Heavy Duty Commercial Quality
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 113Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 20mgSodium: 105mgCarbohydrates: 18gFiber: 1gSugar: 8gProtein: 2g
Please note that the Calculated Nutrition is an estimate at best.
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Would I need to alter the measurements of other ingredients if I reduced the sugar?
Perhaps, how much are you going/want to reduce it by? If it’s just a little, I wouldn’t worry about it but if it’s a lot it might throw off the recipe. Let us know how it turns out!
Just made these. They were good but lacked the sweetness so my husband and I will be adding maybe 3/4 cup of sugar instead of half. Other then that, the texture and and flavor was good!