Oatmeal Cinnamon Chips Cookies
Chewy, golden, and packed with warm, spiced flavors, these Oatmeal Cinnamon Chips Cookies are the ultimate treat for cinnamon lovers. Combining the comforting texture of quick-cooking oats with the sweet, aromatic surprise of cinnamon baking chips, this recipe creates cookies that are both hearty and indulgent. With a quick prep time of just 15 minutes and yielding a generous 36 cookies, they’re perfect for sharing—or saving for yourself! A whisper of ground cinnamon in the dough enhances the flavor complexity, while the soft centers and lightly crisp edges ensure a bite of pure satisfaction every time. Whether you're baking for the holidays, an after-school snack, or a cozy dessert, these homemade oatmeal cookies are sure to delight. Don’t forget: they store beautifully, making them a convenient, make-ahead treat.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 2 pieces Large eggs
- 1.5 teaspoons Vanilla extract
- 1.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 2 cups Quick-cooking oats
- 1.25 cups Cinnamon baking chips
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Stir in the quick-cooking oats and cinnamon baking chips until evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes or until the edges are golden brown and the centers appear slightly underbaked (they will set as they cool).
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
5825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.4 g | 384% | |
| Saturated Fat | 178.9 g | 894% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 3075 mg | 134% | |
| Total Carbohydrate | 756.9 g | 275% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 467.6 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 353 mg | 27% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
