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Oatmeal Cookies with Cinnamon Chips are soft with just a little crisp around the edges and those cinnamon chips are delicious. Tried, true, and perfect!
There are a few desserts that I make over and over again, and these oatmeal cookies with cinnamon chips! These are tried and true and oh so good!
The cookie is soft with just a little crisp around the edges and those cinnamon chips are really delicious. After school snacking will be here before you know it… these would be perfect!
Table of Contents
Why You’ll Love This Recipe
- Cinnamon chips add a warm, spicy twist to traditional oatmeal cookies.
- The crunchy chips contrast with the soft, chewy base, enhancing the cookie’s texture.
- Perfect for any season, these cookies fit well into holiday menus or as a year-round treat.
Recipe Ingredients
- Butter: Creates a smooth, rich cookie base.
- Brown sugar: Adds a rich, caramel sweetness.
- Egg: Binds the mixture for better texture.
- Vanilla: Brings a subtle, sweet fragrance.
- Flour: Provides the essential structure.
- Baking soda: Gives the cookies a light, airy lift.
- Baking powder: Ensures a perfect rise every time.
- Old-fashioned oats: Offers a satisfying chewiness.
- Cinnamon chips: Delivers a warm, spicy kick.
See the recipe card for full information on ingredients and quantities.
How To Make Oatmeal Cookies with Cinnamon Chips
Step #1. Cream together the butter and brown sugar until light and fluffy, about 2 minutes.
Step #2. Add the egg and vanilla, mix for another minute. Then add flour, baking soda, baking powder, and salt, mixing until just combined.
Step #3. Stir in the oats and cinnamon chips. If the dough is too sticky, sprinkle in a bit of flour until it’s manageable.
Step #4. Roll the dough into 1 to 1.5 inch balls and place them on the prepared sheets. Slightly flatten each ball with a fork. Bake the cookies for 10 to 14 minutes, or until the edges are golden
Recipe FAQs
Most cookies can be frozen for up to 6 months. Before you freeze them, allow the cookies to completely cool before placing them in a Ziploc or airtight container.
Simple take the cookies out of the freezer and let the cookies thaw at room temperature. You can also reheat the cookies at a lower cooking temperature around 275 for 10-12 minutes if you want that fresh baked cookie taste.
You can find them near the chocolate chips in the baking aisle. We like them a lot better than the butterscotch chips because they aren’t quiet as prominent of a flavor while still adding a lot to the cookie.
Expert Tips
- Ensure butter and eggs are at room temperature for smoother mixing.
- Mix just until combined to keep cookies tender.
- Use a cookie scoop for even sizing and spacing on the baking sheet.
- Let cookies set on the baking sheet for a few minutes before moving to a cooling rack to prevent breaking.
More Oatmeal Cookie Recipes To Consider
Recipe Collections
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Oatmeal Cookies
Oatmeal Coconut Cookies With Dark Chocolate Chunks
Oatmeal Cookies
Oatmeal Cowboy Cookies Recipe
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Oatmeal Cookies with Cinnamon Chips
Ingredients
- 3/4 cup butter, 1 1/2 sticks, at room temperature
- 1 1/2 cups brown sugar
- 1 large egg
- 2 tsp. vanilla
- 1 1/2 cups flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- scant 1/2 tsp salt
- 2 cup old-fashioned oats
- 2 cups cinnamon chips
Instructions
- Preheat the oven to 325 degrees and line your baking sheets with parchment paper or a baking mat.
- Add the butter and the brown sugar to the bowl of your stand mixer and beat on medium speed until the mixture is light and fluffy, around 2 minutes. Add the egg and vanilla and beat for another minute. Add the flour, sprinkle on the baking soda, baking powder, and salt. Mix until combined.
- Add the oats and combine. The mixture will be a little tacky, but you should be able to roll it into a ball in your hands without making a total mess. If it is too sticky, add 1 tablespoon of flour at a time until the mixture can be handled. Stir in the cinnamon chips.
- Roll the dough into 1 to 1.5 inch balls, using your hands and place the balls on the prepared cookie sheet 2 inches apart. Use a fork to slightly flatten each cookie.
- Bake for 10 to 14 minutes until the edges begin to brown and the centers are set. Transfer to a wire rack and let them cool completely.
Notes
- Keep an eye on the edges of the cookies as they bake. When they start to turn golden, it’s a good sign that your cookies are nearly done. This ensures they are chewy inside with a slightly crisp edge.
- Stick to old-fashioned oats for the best texture. Quick oats can become too mushy, while steel-cut oats are too hard for this recipe.
- Depending on the humidity and altitude of your baking environment, you might need to adjust the amount of flour slightly. If the dough feels excessively sticky, add flour one tablespoon at a time until it’s manageable.
- These cookies keep well in an airtight container at room temperature for up to a week, ensuring they stay fresh. For longer storage, consider freezing the dough balls and baking them as needed.
Yummy! Making these tomorrow thanks!
I’m going to give these a try with my gluten free flour!
Cinnamon chips are so delicious and don’t get the proper attention that they deserve. I love having my go-to cookie to have ready at a moment’s notice. 🙂