Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats.
Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 10-12 minutes. Cool 1 minute before removing from pan to wire racks.
Cinnamon Oatmeal Cookies Tips
What else can you add to cinnamon oatmeal cookies?
Favorite mix-ins for cinnamon oatmeal cookies include raisins, dried cranberries, chopped dried fruits like apricots or dates, chopped walnuts or pecans, and chocolate chips (whether it’s milk, semisweet or white).
Can you use other kinds of oats to make cinnamon oatmeal cookies?
Absolutely! You can swap out the quick-cooking oats in this recipe with old-fashioned oats, which are larger and chewier. Keep steel-cut oats for your morning breakfast, though, because they’re a bit heartier and require longer cooking. Learn more about the different types of oats and their best uses.
How do you store cinnamon oatmeal cookies?
These cookies store best at room temperature in an airtight container for 3 to 4 days. To keep cookies soft and fresh, place a piece of bread in the container with the cookies. They can also be frozen in freezer containers for up to 6 months. Learn more about how to store cookies.