Soft and chewy oatmeal cookies are the healthiest and one of the most beloved sweet treats in my house. A quick and easy recipe to make your sweetest moments healthy and ultra-savory.
I can’t get enough of these sweet and chewy oatmeal cookies that are full of flavor. My sweet childhood memories, as my mom used to make us a lot of oatmeal cookies – both cooked and no baked ones. So simple and so aromaful. I am simply mad and crazy about these mouthwatering cookies that are so healthy and so delicious.
They may look so old-fashioned, but once you try you will get convinced to cook them more and more. Packed with healthy nutrients, these best-tasting oatmeal cookies are ready in minutes. These sweet treats have an amazing texture, with chewy, dense, and rich cinnamon and hazelnut flavor.
I love to cook, this is my childhood obsession. This is why I always try to find different and interesting dough recipes to always please my family.
The oatmeal cookies I have made for today may seem too simple and boring, but they are so far from that. Perfect oatmeal cookies are soft and chewy through the center with crispy edges.
There are subtle variations of these sweet treats and I use to make them with different adds such as raisins, chocolate chips, cranberries, nuts, and other aromatic and healthy mix-ins. These super-addictive cookies go so perfect with a cup of milk. Such mornings are one of my favorites.
I usually cook these easy and best oatmeal cookies in the cold weather, however, when my kids ask me to cook them in summer – I just can’t refuse them. They like to grab some of them as a snack at school. So soft, moist, chewy, incredibly fresh and aromatic – are just some words to describe these decadent oatmeal sweet treats.
What kind of oats do you use for cookies?
Oats have a lot of health benefits so these oatmeal cookies are packed with healthy nutrients and are hearty and tasty.
Choosing oats for cookies is a crucial element to get a perfect result. It is a versatile choice of oats on the supermarket shelves. Whole oats, rolled oats, steel-cut, and quick oats all are perfect for healthy and hearty breakfast. But when it comes to oatmeal cookies, I always choose old-fashioned whole rolled oats. They hold their shape perfect during baking and make cookies chewy.
Ingredients you will need for Cinnamon Oatmeal Cookies:
Before we walk through how to make these tasty treats, let’s have a look at the ingredients you will need for cinnamon oatmeal cookies recipe:
- Unsalted butter
- All-purpose flour
- Hazelnut flour
- Baking soda
- Nuts or any other add-ins.
How to make Cinnamon Oatmeal Cookies?
I am so excited to share with you these cinnamon oatmeal cookies recipes. However, I make them all the time, today I changed a little the recipe and made them nutty and healthier.
To make the process easier I use my stand mixer fitted with the paddle attachment. If you do not have one you can easily knead the dough by your hand.
In your stand mixer bowl beat together 6 oz of unsalted butter with 1 cup of sugar! I like to use brown sugar as it gives these oatmeal cookies a delicious caramelized sweetness. Beat on medium speed for about 2-3 minutes, until light and fluffy. Now, beat in 2 eggs (one at a time). Scrape down the sides of the bowl if needed.
In a separate bowl mix together dry ingredients: 1 cup of all-purpose flour, 1 cup of hazelnut flour, 1 ½ cups of oats, 1 tbsp of cinnamon powder, a pinch of salt and 1 tsp of baking soda.
On low speed, gradually add dry ingredients to creamed mixture and beat until just incorporated. Now add 2 tbsp of honey and beat for 1 more minute.
Make a ball, cover, and chill the dough in the refrigerator for about 30-60 minutes. If it happened that the daugh chills for longer than a few hours then before baking allows it to sit at room temperature for at least 30 minutes.
Meanwhile, preheat the oven to 350°F and line two baking sheets with parchment paper.
To make all cookies the same size use a cookie scoop to measure out the dough. Then roll each portion of dough into a smooth ball and place on a baking sheet previously lined with parchment paper.
Once the balls are on the parchment paper, lightly flatten them and top with some nuts. Bake for 12-15 minutes, depending on the size of the cookies!
Can you store and freeze Cinnamon Oatmeal Cookies?
Definitely! Cinnamon oatmeal cookies can stay fresh up to 5-7 days. After completely cooling transfer cookies in an airtight container and store tightly covered at room temperature.
You can also easily freeze oatmeal cookies in an airtight, freezer-friendly container for up to 3 months. Before serving leave them to defrost at room temperature.
How to freeze oatmeal cookie dough?
Instead of freezing baked oatmeal cookies, I prefer to freeze unbaked dough balls. Make the dough according to the recipe, then portion it in small balls. Arrange the dough balls on the non-stick cookie sheet and send them to the freezer for about 1 hour or until firm. Transfer cookie balls in a freezer-friendly container or ziplock bag. Freeze for up to 2 months.
To bake do not defrost cookies. Just bake them 3-4 minutes more according to the recipe instruction.
- Take care not to over bake oatmeal cookies, because they will not be as chewy as you want them.
- Cinnamon Oatmeal Cookies are perfect for the holiday season. You can easily make them 1 – 2 days in advance. Whit this flavorful sweet treat you can easily feed a big crowd.
- You can always experiment with toppings, as here you can any add-ins you like. Cranberries, dry cherry, pistachios, almonds, raisins pairs perfectly with the oats.
Chewy Cinnamon Oatmeal Cookies
- stand mixer
- baking tray
- parchment paper
- 6 oz unsalted butter
- 1 cup sugar
- 2 eggs
- 2 tbsp honey
- 1 cup all-purpose flour
- 1 cup hazelnut flour
- 1 ½ cup oats
- 1 tbsp cinnamon
- pinch of salt
- 1 tsp baking soda
- nuts for topping
- In your stand mixer bowl beat together 6 oz of unsalted butter with 1 cup of brown sugar! Beat on medium speed for about 2-3 minutes, until light and fluffy. Now, beat in 2 eggs (one at a time).
- In a separate bowl mix together dry ingredients: 1 cup of all-purpose flour, 1 cup of hazelnut flour, 1 ½ cups of oats, 1 tbsp of cinnamon powder, a pinch of salt and 1 tsp of baking soda. On low speed, gradually add dry ingredients to creamed mixture and beat until just incorporated. Now add 2 tbsp of honey and beat for 1 more minute.
- Chill the dough in the refrigerator for about 30-60 minutes.
- Use a cookie scoop to measure out the dough. Then roll each portion of dough into a smooth ball and place on a baking sheet previously lined with parchment paper. Once the balls are on the parchment paper, lightly flatten them and top with some nuts.
- Bake for 12-15 minutes, in a preheated oven at 350°F.
- Bon Appetit!