These cinnamon chip oatmeal cookies are a chewy oatmeal cookie loaded with cinnamon chips. They're a simple recipe that can be made in one bowl in less than thirty minutes.
These cinnamon chip oatmeal cookies are bursting with cinnamon flavor in every bite. They're an extra chewy cookie with the perfect heartiness from the oats, warmth from the cinnamon and the little bit of flaked salt is the chefs kiss!
For more oatmeal cookie recipes, try my brown butter oatmeal cookie bars or my pumpkin butterscotch cookies.
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Why You Will Love These Cookies
- NO CHILL TIME: These cookies can be made quick since the dough doesn't need to sit in the fridge.
- SO CHEWY: The cookies have the chewiest center and perfect crisp buttery edges.
- LOTS OF CINNAMON: There is actual cinnamon and cinnamon chips in them for that warm spiced taste.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter in my baking, but unsalted works great too.
- Sugar: You will use both brown sugar and granulated sugar for these cookies.
- Oats: I used old fashioned oats not quick oats for these cookies.
- Cinnamon Chips: You can find these near the chocolate chips in the baking aisle. My favorite cinnamon chips are from a kitchen store called Orson Gygi.
- Flaked Salt: A good sprinkle of salt really helps balance the sweetness in the cookies.
Step by Step Instructions
- Step 1: Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 2-3 minutes. Add in egg and vanilla and mix together until combined.
- Step 2: Place oats in a blender or food processor and pulse a few times so you have some oat flour and some thicker pieces of oats. (Can also chop with a knife if needed)
- Step 3: Add in baking soda, salt, cinnamon, flour, oats and mix until combined.
- Step 4: Fold in cinnamon chips.
- Step 5: Scoop the dough into balls, I used a 3 tablespoon scoop. Top cookie balls with a few extra cinnamon chips.
- Step 6: Bake the cookies for 10-12 minutes. Sprinkle with flaked salt.
Expert Baking Tips
- Pulsing the oats helps to create a chunky oat flour instead of just whole oats.
- If your cookies don't come out in a perfect circle, I like to take a spatula and circle the rim of the cookie to bring in any spots that have spread a little too far.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don't have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes! I think adding in white chocolate or butterscotch with the cinnamon chips would be great. Or you could skip the cinnamon chips completely and add chocolate chips.
Yes, you can sub in a 1:1 ratio gluten free flour in place of the all-purpose flour.
Yes, I would suggest adding the same ¾ cup of regular cinnamon chips.
Storing & Freezing
These cinnamon chip oatmeal cookies can be stored in an airtight container or a ziplock bag for 3-4 days at room temperature.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. Pull them out and allow to thaw before eating. Or you can freeze the cookie dough balls and bake as needed. No need to let them thaw, just add an extra 1-2 minutes when baking frozen.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Cinnamon Chip Oatmeal Cookies
Ingredients
Oatmeal Cookies
- ½ cup (113.5 g) salted butter
- ½ cup (110 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) cinnamon
- 1 cup (100 g) old fashioned oats pulsed in the blender
- 1 cup (140 g) all-purpose flour
- ¾ cup (130 g) cinnamon chips mine are mini chips from Orson Gygi
- cinnamon chips for topping
- flaked salt for topping
Instructions
- Preheat the oven to 350. Line 2 baking sheets with parchment paper and set aside.
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 2-3 minutes. Add in egg and vanilla and mix together until combined.
- Place oats in a blender or food processor and pulse a few times so you have some oat flour and some thicker pieces of oats. (Can also chop with a knife if needed)
- Add in baking soda, salt, cinnamon, flour, oats and mix until combined.
- Fold in cinnamon chips.
- Scoop the dough into balls, I used a 3 tablespoon scoop. Top cookie balls with a few extra cinnamon chips.
- Bake the cookies for 10-12 minutes. Sprinkle with flaked salt.
Sandy
I love a good oatmeal cookie and these are really good! The cinnamon chips add a little something that makes them a step above! Nice and chewy too!
Sharon
Made these today and we all loved them! Will definitely make again
Bailey
my new favorite cookie! Sooo good!