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Cinnamon spice oatmeal cookies recipe

Cinnamon spice oatmeal cookies recipe


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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Oatmeal cookies

Mmm, these simply yummy oat cookies are like a bowl of porridge oats sprinkled with cinnamon spice and brown sugar baked right into delicious discs of golden grain. Sometimes you don't want anything to come between you and the beautiful taste of oats, and this recipe is was made for those times.

277 people made this

IngredientsServes: 30

  • 155g margarine
  • 220g dark brown soft sugar
  • 100g caster sugar
  • 1 egg
  • 4 tablespoons water
  • 1 teaspoon vanilla extract
  • 125g plain flour
  • 1 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 1 tablespoon ground cinnamon
  • 245g porridge oats

MethodPrep:20min ›Cook:13min ›Ready in:33min

  1. Preheat oven to 180 C / Gas 4 and grease baking trays.
  2. In a medium bowl, cream together the margarine, dark brown soft sugar and caster sugar. Stir in the egg, water and vanilla. Combine the flour, salt, bicarb and cinnamon and stir into the creamed mixture. Finally, stir in the oats. Drop by rounded spoonfuls onto the prepared baking trays.
  3. Bake for 12 to 15 minutes in the preheated oven. Cool on baking trays for a couple of minutes before removing to cool on wire racks.

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Reviews & ratingsAverage global rating:(317)

Reviews in English (259)

-23 Sep 2012

by julie

I've tried quite a few oatmeal cookie recipes, this has been by far the best one...although I used only 1tsp. of cinnamon, as I don't like them to cinnamon-y,it was the perfect amount if you prefer just a hint of spice to your cookie. everyone loved them..including my kids who don't like anything that may sound as if it has something healthy in it...the 2nd time I made them I added in a package of milk chocolate chips and 2 cups of chopped walnuts. it didn't make them to dry and they still came out perfect.thanks for the recipe I'll use from now on.-10 Nov 2006

by Chris in Montreal

OK,OK, I"m not a baker, nor will I ever be..but this is a keeper and a great base recipie. The first time I used shortening...they were good, but the second time I used BUTTER and added dried cranberries and bittersweet chocolate chips, and they were simply OUT OF THIS WORLD!!!-22 Dec 2006


Spiced Oatmeal Cookies

My grandmother Virginia makes the best cookies. When my cousins and I were growing up, she always kept homemade cookies stashed in old cookie tins in the freezer (I bet she has some in her freezer now, too). She’d open up a canister and unfold the waxed paper lining, and we’d start grabbing for one after another. I like her cookies straight from the freezer they have a more satisfying chew that way. I like them at room temp and fresh from the oven, too.

The cookies that stand out most in my memory are her oatmeal, dried cranberry and macadamia nut cookies. Or does she use white chocolate chips, not macadamia nuts? Grandma will tell me. She’s eighty-four, operates a brand new iPhone, and receives my new blog posts by email. She reads your comments, too. :)

She’d tell you that I wanted to do things my way when I was little. Guess I’m still doing it, because I came up with my own oatmeal cookie recipe instead of asking for hers (I’ll get it later, for sure). I wanted oatmeal cookies with a soft, fluffy interior and crisper edges with more concentrated flavor. I wanted these cookies to be even more redeeming than most, but mostly to be the tastiest of oatmeal cookies.

Instead of adding dried cranberries and macadamia nuts (or white chocolate chips), I kept these simple with some cinnamon and nutmeg, which permeate the whole cookie with delicious warming spices. More specifically, I used Frontier Co-op’s Ceylon cinnamon, nutmeg and vanilla extract, which are all organic. Frontier Co-op has generously filled my spice drawer with their products and the more I use them, the more I appreciate them. Take a whiff and you’ll know what I mean they’re more potent and offer superior flavor than other brands. Plus, you can read where the spices came from on the bottle. I’m glad to be working with them again this winter.

These cookies are made with 100 percent whole grains—lots of old-fashioned oats, some oat flour (which you can easily yourself make out of oats, see notes) and some whole wheat flour (check the recipe notes for alternatives). Oat flour lends extra oat flavor and a light-as-air texture, and whole wheat flour offers enough structure to keep these cookies together. I know it’s a bit of a pain to use multiple flours, but this combination is really key to awesome oatmeal cookies.

Lastly, I used coconut sugar instead of brown sugar, which is less processed and contains some potassium. I’ve been able to find it at all of the grocery stores that I frequent lately, usually in the health food section but sometimes in the regular baking section. I had to use a couple of tablespoons of cane sugar to get the texture and sweetness level just right.

I hope these cookies make it to your holiday tables. Since they are on the softer/more delicate side, I wouldn’t recommend trying to pack these for shipping (these macaroons are perfect for that). Please let me know how they turn out for you!


Instructions

Preheat oven to 350°F. Mix flour, cinnamon, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in oats and raisins.

Drop by rounded tablespoons onto ungreased baking sheets. Stir in oats and raisins.

Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks cool completely.


Easy Healthy Oatmeal Cookies Recipe

Ever since my post on how to make oatmeal cookies with instant oatmeal went viral, I’ve been getting requests for how to make my healthy oatmeal cookies without instant oatmeal. Huh, go figure!

Unlike most healthy oatmeal cookies which are flat, super crunchy and… um, tend to taste healthy, these healthy oatmeal cookies are fluffy and chewy and actually taste like a cookie! They are pleasantly sweet thanks to a combination of cinnamon, maple syrup and coconut oil, and despite their light, chewy texture, a couple of these cookies really fill you up thanks to the oatmeal and chia seeds, which also provide a bevy of health benefits.

I have zero reservations about allowing my daughter to grab a couple of these oatmeal cookies whenever she wants – as an afternoon snack, dessert, or even breakfast! We even sent a batch to school for a snack contribution one day and the container came back empty with a note from the teacher about how much the kids loved them.

These healthy oatmeal cookies are a great option if mornings tend to be rushed at your house or your kids struggle to eat breakfast before they have to be out the door, plus they make a great, fuelling after-school snack before extra-curricular activities.

All of the ingredients in these cookies are healthy, even the ingredients used to sweeten the cookies, but the real MVPs are the oats and chia seeds. It can be really tricky to find chia seed recipes that kids like since they can take on a gloopy, gelatinous texture in smoothies or puddings which not all kids are fans of.

The oatmeal is high in anti-oxidants, is a great source of magnesium, iron, folate and B-Vitamins, while also providing soluble fiber that aids in blood sugar control, digestion and helps increase fillings of fullness.

The chia seeds also add fibre while also including omega-3 fatty acids which is great for growing brains and healthy hearts. They are also a high source of protein and a great source of manganese, phosphorus, copper and iron.

If a cookie simply isn’t a cookie in your house without chocolate chips, you can add a couple handfuls in to make the kids happy knowing that the rest of the ingredients more than make up for the little bit of indulgence that the chocolate chips provide.

Check out our quick recipe video to see how to make your own healthy oatmeal cookies (pay attention to that refrigeration step to ensure the cookie batter thickens up properly) – and then don’t forget to scroll down to grab your free printable recipe card:

Healthy Oatmeal Cookie Ingredients

Scroll down to the printable recipe card for full measurements.

Tip: add chocolate chips or your favorite cookie mix-ins to make these cookies more enticing for your family.

Kitchen Tools You May Find Helpful

  • Measuring cups and spoons
  • Medium-sized mixing bowl <– you will want two so you can bake one tray while the other is cooling

How to Make Healthy Oatmeal Cookies

Place the oats, chia seeds and flour in a medium-sized bowl and stir to combine.

Add the cinnamon, salt and baking powder

Melt the coconut oil or butter and add it along with the milk, give a couple quick stirs, and then add the maple syrup, egg and vanilla. You need to stir in between so the heat from the oil/butter doesn’t start to cook the egg.

Refrigerate the dough for 30 minutes to firm it up.

Using a cookie scoop, portion out 1 Tablespoon sized balls of dough on your parchment paper-lined cookie sheet.

Bake for 12-15 minutes until spread and slightly golden brown.

Remove from oven and let cool on the cookie sheet for 10 minutes.

Pin this Easy Healthy Oatmeal Cookie for an indulgent treat you can feel good about:

Grab your free printable recipe card for our healthy oatmeal cookies recipe:


DIY Cinnamon Spice Instant Oatmeal Recipe

When I was a kid I LOVED instant oatmeal—it was sweet and delicious. As a mom and dietitian I still love oatmeal—it’s healthy, pretty quick and my kids love it! While camping last summer, we opted for the packets of instant oatmeal for a quick, easy breakfast. I was reminded how much I enjoyed the flavor and convenience, but was not thrilled about the sugar content. Atypical packet of flavored instant oatmeal makes about a half cup of cooked oatmeal and contains 11 grams of added sugar—almost half a day’s worth! I thoughtI could create an instant oatmeal mix that is just as delicious and more nutritious, with less sugar and more protein. I did, and here’s the recipe! Compared to a leading brand, this recipe has 40% less sugar, more protein and is higher in healthy fats. This instant oatmeal recipe is slightly sweet and deeply satisfying—a wonderful, comforting breakfast. The recipe makes a large batch of dry mix that can be stored in an airtight container. Simply add hot water and enjoy!


Cardamom-Spice Oat Cookies

This delightful cookie comes to us from Brooklyn-based bakery Ovenly. It's a tender, comforting oatmeal cookie that takes a walk on the wild side of spice.

Ingredients

  • 1 1/4 cups (149g) King Arthur Unbleached All-Purpose Flour
  • 1 1/4 cups (112g) old-fashioned rolled oats
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon baharat or allspice
  • 10 tablespoons (142g) unsalted butter, room temperature
  • 1/3 cup (71g) dark brown sugar, packed
  • 1/3 cup (71g) light brown sugar, packed
  • 2 tablespoons (39g) maple syrup
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (71g) dried currants
  • 1/2 cup (71g) diced dried apricots

Instructions

Line two baking sheets with parchment or silicone baking mats.

In a medium bowl, whisk together the flour, oats, baking soda, salt, and spices. Set aside.

In a large mixing bowl, beat the butter, sugars, and syrup together on medium-high speed until light and fluffy. Scrape down the sides and bottom of the bowl.

Add the egg and vanilla and beat at medium speed until smooth. Scrape the bowl once again.

Add the dry mixture and mix at low speed until just combined. Scrape the bowl and mix once more for 30 seconds. Add the dried fruit and mix until well blended.

Scoop ping pong-sized balls of dough onto the prepared baking sheets. Cover the pans and chill for 1 hour in the refrigerator, or 20 minutes in the freezer. Preheat the oven to 350°F.

After chilling, uncover the cookies and bake them for 18 to 20 minutes, until they're just golden at the edges and have set in the center. Remove them from the oven and cool on the pan on a rack for 10 minutes before transferring the cookies directly to the rack to cool completely before serving.


Ingredients (13)

Main ingredients

1 and 1/4 cups all-purpose flour

1 and 1/2 teaspoon Gefen Cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup brown sugar

1 and 1/2 teaspoons vanilla extract, divided

1/2 teaspoon lemon zest

1 and 1/2 cups rolled oats

2 tablespoons milk


Cinnamon Roll Oatmeal Cookies


Partway through middle school, I started to visit the mall in my hometown about three or four times a year—or whenever an upcoming special occasion like Easter or Christmas required a new outfit—with one of my close friends. Since my mom rarely enjoyed shopping, she dropped off the pair of us at one of the big department store entrances and handed me a few larger bills before I hopped out of the car.

As a saver rather than a spender, I mainly looked forward to those shopping trips for the social time to chat and hang out with my girlfriends, much more than trying on jeans and tanks in dimly lit dressing rooms with doors that never quite seemed to latch properly. (Especially the curtain “doors” at Forever 21 that simply flowed down from the ceiling—those always made me nervous!)

As a result, I typically returned home with a fairly full wallet and only one or two new pieces to add to my closet, but I almost always brought back a certain white paper bag with red scripted lettering… From Mrs. Fields!


My best friend introduced me to the little bakery located in a small corner at the end of the mall on one of our first few shopping trips. Thankfully, she ordered her cookies first, which gave me plenty of time to stare at the options in the display case and try to sort through my indecision. I usually ended up with snickerdoodles, oatmeal raisin cookies, or something extra chocolaty!

On one shopping trip, my friend decided that she wanted a pastry from Cinnabon instead of Mrs. Fields. Since I had been looking forward to those warm, chewy cookies all day long, we briefly stopped by that little dessert stall for me before walking around the corner to Cinnabon for her ginormous cinnamon roll. It was bigger than my entire hand and completely doused in sweet cream cheese icing!

As we strolled around the mall nibbling on our treats, the wheels in my head started to turn. My oatmeal cookies have cinnamon… Her cinnamon roll obviously has cinnamon… I wonder how they would taste together…


That memory resurfaced when I recently drove past the mall, so I finally put my childhood musing to the test and baked these Cinnamon Roll Oatmeal Cookies to find out. The result? Aaaahhh-mazing!! The cozy cinnamon made these cookies absolutely irresistible (I couldn’t stop myself from eating three in a row!), and the sweet cream cheese drizzle takes them over the top.


This is the next recipe in my clean eating oatmeal cookies series. Have you tried any of the others yet? They’re some of the most popular recipes on my blog, and for a good reason… They’re so soft and chewy, and they don’t taste healthy at all, despite containing NO butter, refined flour or sugar!

These healthier cookies begin with whole wheat flour and instant oats . No, instant oats are not the ones sold in the individual-sized brown paper packages! They’re also called “quick cooking” or “one minute” oats, and they’re usually sold in large canisters right next to the old-fashioned oats.


It’s incredibly important to measure both the flour and oats correctly , using either the spoon and level method or a kitchen scale. Too much of either will make your cookies taste cakey or dry instead of chewy, especially the oats. The oats act like little sponges and soak up moisture from the cookie dough, so please measure them correctly!

I highly recommend a kitchen scale to ensure your cookies have the perfect texture. This is the inexpensive one that I own, and it’s worth its weight in gold. I use it every single day—it’s my all-time favorite kitchen appliance and the best $20 I ever spent!


Instead of refined sugar, you’ll sweeten these cookies with pure maple syrup instead. Be sure to use the good stuff! Skip the pancake syrups or sugar-free syrups those contain corn syrup or artificial ingredients, which we’re avoiding in this healthier recipe. The only ingredient on the label should be “pure maple syrup.” You can generally find it in either thin glass bottles or squat plastic jugs on the same aisle as the oats in the grocery store. (I’ve also bought it online!)

These cookies don’t spread very much while baking, so remember to flatten the cookie dough before popping the pan in the oven. I use my favorite mini spatula to do this! The cookie dough tends to be rather sticky, so avoid using your hands or the bottom of a drinking glass, if possible. A spatula is definitely the way to go!


And of course, cinnamon rolls aren’t complete without cream cheese icing! You’ll use Greek yogurt cream cheese to make this healthier drizzle. I found my Greek yogurt cream cheese at Safeway (their own Lucerne brand), and many Walmart stores stock this brand as well. Neufchâtel cream cheese would work as a substitute.

Then you’ll sweeten the drizzle with one of my favorite ingredients: vanilla crème stevia . Stevia is a plant-based, no-calorie sweetener that’s clean eating friendly. It’s really concentrated, so a little goes a long way! You only need a few drops for this recipe. This is the kind that I buy because I love its warm vanilla flavor and don’t notice any strange aftertastes. You can find it at many health-oriented grocery stores, as well as online. (And you’ll use it in all of these recipes of mine, too!)


Time to eat! And when you bake your own, remember to snap a picture and share it on Instagram using #amyshealthybaking. I’d love to see your cookies!


Cinnamon spice oatmeal cookies recipe - Recipes

In a mixing bowl, sift together the flour, cinnamon, baking soda, baking powder, allspice and salt. Set aside.

In the large bowl of an electric mixer, beat the butter at medium speed just until soft and smooth using the paddle or beaters attachments. Add the sugars and continue beating.

Once incorporated, raise the speed to high and continue to beat for several minutes until the mixture looks fluffy. Stop the machine from time to time to scrape down the side of the bowl and under the beaters if necessary with a rubber spatula.

Reduce the speed to medium again and add the eggs one at a time, beating just until smoothly combined. Add the flour mixture and beat to combine. Add the oats, raisins and walnuts and combine into the dough.

Place a sheet of plastic wrap large enough to completely enclose the cookie dough on your kitchen counter. Scrape the dough onto the plastic wrap and seal the wrap around the dough. Refrigerate for at least 2 to 3 hours or preferably overnight.

Position the oven rack in the center of the oven and preheat the oven to 350 degrees. Prepare 1 or 2 baking sheets lined with parchment paper for baking the cookies.

With your fingers, pinch off golf-ball-sized pieces of the chilled dough and roll them between your palms until round. Put them on the prepared baking sheets about 2 inches apart.

Bake a sheet at a time until the cookies are slightly firm to the touch, for 13 to 15 minutes, rotating the sheet after 7 to 8 minutes to ensure even baking. Transfer the baked cookies to a wire rack to cool.

If reusing the baking sheet, let it cool slightly before placing more balls of dough on it. Once the cookies have cooled, store in an airtight container at room temperature until ready to serve.


Cinnamon spice oatmeal cookies recipe - Recipes

In a mixing bowl, sift together the flour, cinnamon, baking soda, baking powder, allspice and salt. Set aside.

In the large bowl of an electric mixer, beat the butter at medium speed just until soft and smooth using the paddle or beaters attachments. Add the sugars and continue beating.

Once incorporated, raise the speed to high and continue to beat for several minutes until the mixture looks fluffy. Stop the machine from time to time to scrape down the side of the bowl and under the beaters if necessary with a rubber spatula.

Reduce the speed to medium again and add the eggs one at a time, beating just until smoothly combined. Add the flour mixture and beat to combine. Add the oats, raisins and walnuts and combine into the dough.

Place a sheet of plastic wrap large enough to completely enclose the cookie dough on your kitchen counter. Scrape the dough onto the plastic wrap and seal the wrap around the dough. Refrigerate for at least 2 to 3 hours or preferably overnight.

Position the oven rack in the center of the oven and preheat the oven to 350 degrees. Prepare 1 or 2 baking sheets lined with parchment paper for baking the cookies.

With your fingers, pinch off golf-ball-sized pieces of the chilled dough and roll them between your palms until round. Put them on the prepared baking sheets about 2 inches apart.

Bake a sheet at a time until the cookies are slightly firm to the touch, for 13 to 15 minutes, rotating the sheet after 7 to 8 minutes to ensure even baking. Transfer the baked cookies to a wire rack to cool.

If reusing the baking sheet, let it cool slightly before placing more balls of dough on it. Once the cookies have cooled, store in an airtight container at room temperature until ready to serve.