Cinnamon Oatmeal Cookies

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These Cinnamon Oatmeal Cookies are chewy, full of cinnamon, drizzled with a simple vanilla icing and super easy to make in just 25 minutes!

I’ll admit that I usually prefer Chocolate Chip Oatmeal Cookies (because I’m obsessed with chocolate) but, these Cinnamon Oatmeal Cookies really blew me away! They’re chewy with crisp edges, flavored with brown sugar and plenty of cinnamon and drizzled with a simple vanilla icing. Best of all? They’re super easy to make in just 25 minutes because they’re made without an electric mixer and require no chill time!

Looking for more oatmeal recipes? Try my Blueberry Oatmeal Bars, Maple Oatmeal Scones, or Chewy Apple Oatmeal Cookies!

Why You’ll Love These Cinnamon Oatmeal Cookies

• No stand/hand mixer required to make them thanks to the melted butter.
• No chill time. Just scoop and bake the dough right away!
• They’re easily customizable: mix in your favorite nuts, dried fruit or chocolate!
• So chewy thanks to the rolled oats and melted butter.
• They taste delicious plain, drizzled with vanilla icing or even maple icing!

Ingredient Breakdown

All-purpose flour – this gives the cookies structure.

Rolled oats – (also called old fashioned oats) makes the cookies chewy and gives them their oat flavor. Do not substitute with instant oats, quick oats or steel cut oats because it will change the texture of the cookies.

Baking soda – helps the cookies spread. Do not use baking powder!

Butter – provides flavor and structure. Melting the butter helps make the oatmeal cookies extra chewy. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt.

Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!

Eggs – binds the ingredients and provides structure.

Cinnamon, vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

How To Make Cinnamon Oatmeal Cookies

1. Make the Cinnamon Oatmeal Cookies: in a medium bowl combine the all-purpose flour, rolled oats, cinnamon, salt and baking soda. Set aside.

2. In a large bowl combine the melted butter, brown sugar and granulated sugar.

3. Whisk the eggs and vanilla extract into the butter sugar mixture.

4. Add the dry ingredients all at once and fold until just combined. Do not over mix the dough because it will make the cookies tough.

5. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger).

6. Bake at 375°F for 10 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.

7. Make the Vanilla Icing: in a small bowl mix the confectioners’ sugar, water and vanilla extract. The icing is thick but you can add a little bit of water at a time until you reach your desired consistency. Drizzle over cooled cookies. Store Cinnamon Oatmeal Cookies in an airtight container at room temperature for up to 5 days.

Pro Tips For Cinnamon Oatmeal Cookies

• Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
• Don’t over mix the dough! Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
• Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
• Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂