Bready or Not: Oatmeal Cinnamon Cookies

Posted by on Jan 3, 2024 in Blog, Bready or Not, cookies | 0 comments

I’m not going to pretend these are some kind of healthy cookie for the new year just because they include oats. No, these Oatmeal Cinnamon Cookies, are classic, homey, and delicious, and that’s probably because they include a heaping helping of butter and sugar.

Bready or Not: Oatmeal Cinnamon Cookies

These cookies aren’t hardcore on sweetness. The oats and the warmth of cinnamon really come through. This is a superb winter baking cookie for me. They aren’t all-out spicy in a way that makes a person think of the holidays, but they are still fragrant and cozy.

Bready or Not: Oatmeal Cinnamon Cookies

They are a breeze to make, too. No chill is required. Make and bake.

Bready or Not: Oatmeal Cinnamon Cookies

Modified from Taste of Home: Best of Baking 2022.

Bready or Not: Oatmeal Cinnamon Cookies

This recipe for classic cookies comes together fast, requiring no chill time or wait. These are homey, chewy cookies. Modified from Taste of Home: Best of Baking 2022.
Course: Dessert, Snack
Cuisine: American
Keyword: cookies, oats
Servings: 43 cookies
Author: Beth Cato


  • tablespoon scoop
  • parchment paper


  • 1 cup unsalted butter (2 sticks) softened
  • 1 cup white sugar
  • 1 cup brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups quick oats


  • Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
  • In a large bowl, cream together the butter and both sugars until they are light and fluffy. Beat in the eggs and vanilla.
  • In another bowl, combine with flour, baking soda, cinnamon, baking powder, and salt. Gradually add the dry ingredients in with the wet, scraping the bottom of the bowl to make sure everything is mixed. Fold in the oats, stirring well to make sure they are coated.
  • Use a large cookie scoop or spoon to dole out dough onto baking sheet, leaving several inches of space around each; they will spread. Bake for 10 to 12 minutes. Let set on sheet a few minutes before transferring to a rack to completely cool. Store in a sealed container at room temperature.


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