Enjoy the warm, comforting taste of these chunky cinnamon oat cookies. Chewy and lightly spiced, they make a perfect treat for any time of day. Plus, they're ready in just 15 minutes!
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These tasty cinnamon oatmeal cookies are a staple in our home. Made entirely in a saucepan-no bowl needed-they're perfect for a quick snack, lunchbox treat, or picnic.
Loaded with wholesome oats, warm cinnamon, and just the right sweetness, you can easily customise them with your favourite nuts, dried fruit, or chocolate chips
Love cookies? Try my banana oat cookies, easy ginger cookies or jammy Empire biscuits too!
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✔️ Why should you try it?
- Quick and easy cinnamon cookies made with simple storecupboard staples (flour, oats, butter, sugar). No eggs!
- Freeze well for making ahead or storing leftovers
- Packed with oats for lasting energy and just the right sweetness
- Easily customised with nuts, dried fruit, or chocolate chips
🥘 Ingredients
- Cinnamon - the star ingredient in this recipe and gives these oatmeal cinnamon cookies their warm and comforting flavour. It's a popular spice in baking and known for its fragrant and slightly sweet taste.
- Butter - use unsalted butter and bring it up to room temperature before using it in the recipe.
- Sugar - caster sugar or golden caster sugar can be used in this recipe, depending on your preference. Granulated sugar could also be used.
- Golden Syrup - is a key ingredient in this recipe and gives the cookies a lovely chewy texture. If you don't have golden syrup on hand, honey or maple syrup can be used as a substitute.
- Vanilla Extract - is used to add flavour to the cookies and give them a warm and comforting aroma. You could also use vanilla bean paste.
- Self-Raising Flour - contains baking powder, which helps to leaven the cookie dough and create a tender light texture.
- Bicarbonate of Soda - for texture.
- Oats - the main ingredient in these cookies which provide a hearty and wholesome texture. Rolled porridge oats are used in this recipe to give the cookies a chunky texture.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Preheat the oven to 180°C (160°C fan/350°F/Gas 4) and line two baking trays with baking paper.
Two: In a saucepan, heat the butter, sugar, and golden syrup over low to medium heat, stirring until fully melted.
Three: Add the self-raising flour, oats, bicarbonate of soda, cinnamon, and vanilla extract to the melted mixture. Stir with a wooden spoon until a dough forms.
Four: Scoop heaped teaspoons of the cookie mixture onto the baking sheets, leaving space between each. Bake for 10 minutes. Once out of the oven, gently press them down flat with a wide spatula. Allow to cool for 10 minutes before transferring to a wire rack.
Top Tips
- Leave at least 5cm of space between the cookies on the baking tray, as they will spread while baking.
- Use non-stick baking paper (parchment paper) to line your trays to prevent the cookies from sticking.
- Avoid overbaking the cookies; they should be slightly golden brown around the edges and soft in the middle. Overbaking can make them dry and hard.
🍴 Serving suggestions
Serve the cinnamon cookies as snacks with a cup of tea or glass of milk, or pack them into lunchboxes and picnic hampers for a delicious energy-boosting treat.
We also like to use these oatmeal cinnamon cookies to make ice cream sandwiches with homemade no churn honeycomb ice cream.
📖 Variations
There are many ways you could customise these oatmeal cinnamon cookies. Here are a few ideas:
- Add a handful (about 50g) of raisins, sultana's, chopped dried apricots or chocolate chips to the mixture (at the same time as the flour).
- For a chewier texture, use soft light brown sugar instead of caster sugar.
- Grate in the zest of an orange for cinnamon orange cookies.
- Replace 25g of the flour with 25g of cocoa powder for chocolate cinnamon cookies.
- Add chopped pecan nuts or walnuts to the cookie mixture for added crunch and texture.
🥡 Storage
The cookies can be kept in an airtight container for up to 3 days.
🧊 Suitable for freezing?
Allow the cookies to cool down completely before placing them into a freezer safe container and freezing for up to 3 months.
❓ FAQS
The oats provide fibre and protein, helping keep tummies nice and full until dinner time. They also provide a slow release form of energy.
Rolled oats and quick cook oats are usually interchangeable in recipes. Rolled oats will give a chunkier textured cookie but they will taste exactly the same.
After 10 minutes the cookies should be golden brown around the edge but still soft in the centre. The cookies will firm up upon cooling. Leave the cookies to cool on the baking sheet for 5-10 minutes, before using a fish slice to transfer them to a wire rack.
😋Related recipes
More oat based treats to try:
- Peanut Butter Flapjacks
- Golden Syrup Cookies
- Chocolate Chip Flapjacks
- Peanut Butter Porridge (vegan)
- Homemade Peanut Butter Granola
- Melting Moments Biscuits
Tried it? Let me know what you think and rate it ⭐️ below. Tag me @effortlessf00d-I'd love to see! Don't forget to subscribe for more recipes.
Recipe
Cinnamon Oat Cookies
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Ingredients
- 100 g Butter unsalted
- 100 g Caster Sugar or use light brown sugar for a chewier cookie
- 2 tablespoon Golden Syrup or use runny honey
- ½ teaspoon Vanilla Extract
- 2 teaspoon Cinnamon
- 100 g Self Raising Flour
- 100 g Oats rolled oats for a chunky texture
- 1 teaspoon Bicarbonate of Soda
Instructions
- Preheat the oven to 180°c (160 fan/ 350F/ Gas 4) and line 2 large baking sheets with baking paper.
- Place the butter, sugar and golden syrup in a saucepan and melt on a low-medium heat. Stir until the sugar has dissolved.100 g Butter, 100 g Caster Sugar, 2 tablespoon Golden Syrup
- Add the flour, oats, bicarbonate of soda, vanilla extract and cinnamon and stir until a soft dough forms.½ teaspoon Vanilla Extract, 2 teaspoon Cinnamon, 100 g Self Raising Flour, 100 g Oats, 1 teaspoon Bicarbonate of Soda
- Scoop heaped teaspoons of the cookie mixture onto the baking trays, leaving space between each. Bake for 10 minutes. Once out of the oven, gently press them down flat with a wide spatula. Allow to cool for 10 minutes before transferring to a wire rack.
Notes
- Add a handful (about 50g) of raisins, sultana's, chopped dried apricots or chocolate chips to the mixture (at the same time as the flour).
- For a chewier texture, use soft light brown sugar instead of caster sugar.
- Grate in the zest of an orange for cinnamon orange cookies.
- Replace 25g of the flour with 25g of cocoa powder for chocolate cinnamon cookies.
- Add chopped pecan nuts or walnuts to the cookie mixture for added crunch and texture.
Anonymous says
These cookies are so cinnamony and a great texture! I used light brown sugar. Just a tip, I noticed that the recipe says to add chocolate chips at the same time as the flour if you’re using them, but if I was adding them then I’d let the mixture cool completely so that they don’t melt.