Are you in search of the perfect treat to enjoy with a cup of tea or a glass of ice-cold milk? Look no further than these chunky oatmeal cinnamon cookies!
These cookies are the ultimate comfort food, and they're so easy to make. With just a handful of ingredients that are probably already in your pantry, you can have a batch of warm, delicious cookies ready to enjoy in just 15 minutes!
These delicious oatmeal cinnamon cookies have become a staple in our house over the years. They're perfect for a quick morning or afternoon snack, but are also robust enough to pack into lunchboxes or bring along on picnics.
They're loaded with wholesome oats, warm cinnamon, and just the right amount of sweetness. Plus, they're versatile enough that you can customise them to suit your tastes, adding in your favourite nuts, dried fruit, or even chocolate chips.
👩🍳 Love cookies? Try my easy ginger cookies or jammy Empire biscuits too!
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✔️ Why should you try it?
- Quick and Easy to Make: With just a handful of ingredients and a simple recipe, these oatmeal cookies can be whipped up in no time, making them the perfect choice when you're short of time but still want a delicious snack.
- Uses Pantry Staples: You don't need any fancy ingredients to make these cookies. They're made with pantry staples like flour, oats, butter, and sugar, which means you can make them any time without having to run to the shops for special ingredients.
- Can Be Frozen: These cookies freeze beautifully, which means you can make a big batch and store them in the freezer for later.
- A Delicious Snack or Post-Exercise Energy Boost: These cookies are the perfect snack when you need a boost of energy. They're loaded with complex carbs from the oats, which provide sustained energy, and just the right amount of sweetness to satisfy your cravings.
- Add Different Flavours to the Basic Recipe: While these cookies are delicious on their own, you can easily switch up the flavors by adding different ingredients to the basic recipe. Try adding chopped nuts, dried fruit, or chocolate chips to give your cookies a unique twist.
🥘 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. This will ensure that it mixes well with the other ingredients and provides the right texture for the cookies.
Sugar - caster sugar or golden caster sugar can be used in this recipe, depending on your preference.
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 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 - is a chemical leavening agent that reacts with the other ingredients in the dough to create carbon dioxide gas, which causes the dough to rise.
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 fan/ 350F/ Gas 4) and line 2 baking trays with baking paper.
Two: Heat the butter, sugar, and golden syrup in a saucepan on a low- medium heat and stir until fully melted.
Three: Stir the self-raising flour, oats, bicarbonate of soda, cinnamon, and vanilla extract into the melted butter and sugar mixture. Mix with a wooden spoon until a dough forms.
Four: Take heaped teaspoons of the cookie mixture and place them well spaced onto the baking sheets. Bake for 10 minutes in the oven. Once out of the oven, use a flat wide spatula and gently press them down flat. Leave to cool for 10 minutes before removing to a wire rack.
💭 Top tips
- Leave plenty of space (at least 5cm) between your cookies on the baking tray as they will spread when baked.
- Use non-stick baking paper to line your trays. We wouldn't want any of the cookies sticking!
- Be careful not to overbake the cookies. They should be slightly golden brown around the edges but still soft in the middle. Overbaking can cause the cookies to become dry and hard.
🍴 Serving suggestions
Serve the 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 like to use these oatmeal cinnamon cookies to make ice cream sandwiches with homemade no churn honeycomb ice cream. They make a really quick and easy dessert that the kids love!
📖 Variations
There are many ways you could vary the basic oatmeal cinnamon cookie recipe. 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 cinnamon cookies can be kept in an airtight container for up to 3 days. They will start to soften over time but will still be fine to eat.
🧊 Suitable for freezing?
Why not make a double batch and freeze half for another day? Allow the cookies to cool down completely before placing into a freezer safe container and freezing for up to 3 months. The cookies will take 1 hour to defrost.
❓ 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 oaty treats to try;
- Peanut Butter Flapjacks
- Golden Syrup Cookies
- Chocolate Chip Flapjacks
- Peanut Butter Porridge (vegan)
- Homemade Peanut Butter Granola
- Oat Flour Banana Bread
- Apple Pie Overnight Oats
- Melting Moments Biscuits
Baked treats to tempt you, straight from the Effortless Foodie Kitchen!
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Recipe
Oatmeal Cinnamon Cookies
Equipment
- Kitchen Scales
- Measuring Spoons
- Large Saucepan
- Baking Sheets
- Baking Paper
- Wooden Spoon
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.
- Add the flour, oats, bicarbonate of soda, vanilla extract and cinnamon and stir until a soft dough forms.
- Scoop heaped teaspoons of the dough and place well spaced onto the lined baking sheets. The quantity will make 15 cookies.
- Bake for 10 minutes then use a fish slice to gently flatten the cookies down slightly. Leave to cool and firm up on the baking sheets before transfering to a wire rack.
Video
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.
Carrie Robinson
Oh yum! I just love how simple this recipe is. 🙂
Catherine
So simple and so delicious too! What a wonderful cookie to make to have something a little sweet on hand. I'd love even in the morning with a cup of tea or coffee!
Gail Montero
I am all for cookies for breakfast! My family will gobble these yummy treats!
Katie Beck
So I am absolutely going to make these, but we don't have golden syrup (at least that I have ever found) in Chicago - would honey or corn syrup be a good alternative?
Beth Sachs
Honey would work great Katie
Toni
This is really good! My kids loved every bite on these cookies!
Chris Collins
I'm always on the hunt for new cookie recipes and these look right up my street! Thanks for sharing 🙂
Genevieve | Fitty Foodlicious
I love oatmeal cookies! They are a family favorite around here. These look delicious!
Beth
My kids are going to love this recipe! I can't wait to give this a try! I'm so excited!
Sara Welch
Whipped up a batch of these this afternoon and they didn't disappoint! So easy and delicious; exactly what I needed to cure my sweet tooth!
Denay DeGuzman
My daughter made a double batch of these delicious cookies! I'm chopping down on one now as I rate this recipe.
Amanda Wren-Grimwood
I love these! So great than you can make these so easily and that they are ready to eat in 15 minutes - perfect.
Kushigalu
Love how simple this recipe is. These oatmeal cookies looks amazing.
Anjali
I've made these cookies a few times and they turn out great every time!! Perfect for a mid afternoon pick-me-up with my cup of tea!
Valerie
These cookies look and sound delicious! I love freshly baked cookies nd these would go great with a cup of fresh, hot coffee.
Dannii
I love oatmeal cookies, as oats are a breakfast item, so I can eat oats for breakfast 🙂
Anonymous
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.