Cinnamon Oatmeal Cookies Recipe

4.5 6 8
Publisher Photo

Cinnamon Oatmeal Cookies Recipe

Read Reviews
4.5 6 8
Publisher Photo
A hint of cinnamon makes these chewy oatmeal cookies stand out from all others. The recipe makes a big batch, so it's perfect when you need a snack for a crowd. —Terri Crum, Fort Scott, Kansas
MAKES:
78 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
78 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

Ingredients

  • 2-1/2 cups shortening
  • 5 cups sugar
  • 4 eggs
  • 1/3 cup molasses
  • 1 tablespoon vanilla extract
  • 4-3/4 cups quick-cooking oats
  • 4-1/3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 4 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses and vanilla. Combine the remaining ingredients; gradually add to creamed mixture and mix well.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges are firm. Remove to wire racks to cool Yield: about 13 dozen.
Originally published as Cinnamon Oatmeal Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p86

Nutritional Facts

2 each: 158 calories, 7g fat (2g saturated fat), 11mg cholesterol, 71mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 2g protein.

  • 2-1/2 cups shortening
  • 5 cups sugar
  • 4 eggs
  • 1/3 cup molasses
  • 1 tablespoon vanilla extract
  • 4-3/4 cups quick-cooking oats
  • 4-1/3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 4 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses and vanilla. Combine the remaining ingredients; gradually add to creamed mixture and mix well.
  2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges are firm. Remove to wire racks to cool Yield: about 13 dozen.
Originally published as Cinnamon Oatmeal Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p86

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Reviews forCinnamon Oatmeal Cookies

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MartieB56 User ID: 6043324 121151
Reviewed Apr. 15, 2012

"Excellent oatmeal cookies! Made some with raisins and some with chocolate chips.Needed cookies for a bake sale but I'm going to have to save some for myself!"

MY REVIEW
bltbananas User ID: 6212799 126861
Reviewed Feb. 6, 2012

"A bit too sweet for my taste although I typically love the super sweet stuff. Not enough oatmeal flavor and way too much work for the outcome. Perhaps adding raisins would have made them better but I did not have any on hand. They were not a hit at my party only a couple of people ate one and they did not make any comments regarding the taste. But they raved about other things so I sent the huge amount of left overs to work with my husband hoping his co-workers would eat them."

MY REVIEW
smjrks User ID: 1392086 87871
Reviewed Oct. 29, 2011

"easy and YUMMY!"

MY REVIEW
cdcdowell User ID: 4601191 90940
Reviewed Apr. 16, 2010

"I usually don't like oatmeal cookies but these were one of the best cookies I have ever eaten. Everyone loved them!!"

MY REVIEW
karenbros User ID: 4255823 124392
Reviewed Jul. 14, 2009

"Mmmmmm good! The best tasting oatmeal cookies I've made. I used butter-flavored shortening and chilled the dough for 60 minutes. Next time, I plan to add a cup of milk chocolate chips."

MY REVIEW
butdartt User ID: 466582 47310
Reviewed Jul. 5, 2009

"Wonderfully delicious cookies! I halved the recipe and added raisins. They are melt in your mouth good. Family ate them quickly."

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