These soft and chewy Oatmeal Cinnamon Chip Cookies are loaded with cinnamon flavor, and oh my goodness are they good! You will want to stock up on cinnamon chips just so you can make these all year long.
When I was a kid, the only kind of oatmeal cookies I liked were the ones with chocolate chips in them. But as an adult, I am now open to more varieties of oatmeal cookies, and I actually have fun coming up with different cookie recipes.
If you have never tried baking with cinnamon chips, you are in for a real treat. Sweet, melting morsels of cinnamon-y flavor will bring any baked good to new heights!
Being the chocolate lover that I am, I never thought I’d say this, but I might actually like these cookies better than chocolate chip oatmeal cookies. I know. It surprised me too. But they are so dang yummy.
I’ve made them several times, and my very favorite way to make them is to stir in a cup of Heath butter brickle baking bits.
The buttery toffee and the spicy cinnamon chips create a perfect flavor combination. Simply addicting!
Where to buy cinnamon chips?
I use the Hershey’s cinnamon chips, and they can be hard to find. Look for them on the baking aisle near the chocolate chips. Some stores only carry them seasonally, so when I find them I stock up! Walmart usually carries them.
You can also find them online at Amazon, Walmart, and Target, but they are always overpriced. I only buy them online as a last resort.
HOW TO MAKE DOUBLE CINNAMON OATMEAL COOKIES
- PREP – Soften butter to room temperature. Preheat oven to 375 degrees. Line baking pans with silicone liners or spray with non stick cooking spray.
- DOUGH – Cream butter and sugars in a large bowl. Beat in eggs and vanilla. Stir in the dry ingredients, oats, and cinnamon chips.
- FORM COOKIES – Use a scoop to portion the cookie dough, then roll into balls. Place balls on prepared pans about 2 inches apart.
- BAKE – Bake cookies at 375° for 8-9 minutes or until set in the middle and lightly browned around the edges. For bakery style cookies, press cinnamon chips onto the tops of each cookie while it is still hot.
- COOL- Let cookies cool on the baking sheet for 3-5 minutes, then remove to wire racks to cool completely.
HOW TO STORE OATMEAL COOKIES
These cookies will keep at room temperature for up to a week in an airtight container.
You can also freeze them for up to six months. I like to freeze them in freezer ziplock bags, because you can squeeze out the extra air as you remove the cookies. That helps prevent cookies from getting freezer burn.
CINNAMON OATMEAL COOKIES VARIATIONS:
- Stir in a cup of Heath Bits ‘o Brickle Toffee Bits. (My personal favorite!)
- If you love raisins, try adding a cup of black or golden raisins.
- For even more fall flavor, add some nutmeg or cloves with the ground cinnamon.
- For a more deep and rich flavor, use dark brown sugar.
- If you can’t find cinnamon chips, these are also good with butterscotch chips or sea salt caramel baking chips.
MORE TASTY COOKIE RECIPES:
- Chocolate Sugar Cookies
- Oatmeal Coconut Chocolate Chip Cookies
- Macadamia Nut Cookies
- Oatmeal Toffee Cookies
- Brookies
- Shortbread Sugar Cookies
- Snickerdoodles
- Whole Wheat Oatmeal Cookies
- Oatmeal Scotchies
- Gluten Free Monster Cookies (no flour)
OATMEAL CINNAMON CHIP COOKIES
Cinnamon Chip Oatmeal Cookies
Chewy cinnamon oatmeal cookies made extra tasty with the addition of cinnamon baking chips!
Ingredients
- 1 cup salted butter, softened to room temperature
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 3 cups regular oats
- 1 1/2 cups Hershey's cinnamon baking chips
Instructions
- Beat butter and sugars with a hand mixer in a mixing bowl till creamy. Beat in the eggs and vanilla.
- Whisk together flour, baking soda, baking powder, salt, and cinnamon in a small bowl and stir into the creamed mixture with the oats.
- Add the cinnamon chips and and stir till incorporated.
- Drop by spoonfuls onto lightly greased cookie sheets, then roll in balls. Space about 2 inches apart. Flatten slightly.
- Bake at 375° for about 8-9 minutes.
- Cool on pans for 3-5 minutes, then remove to wire racks to cool completely.
Notes
These are really tasty with a cup of toffee baking bits added with the cinnamon chips!
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Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 164Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 97mgCarbohydrates: 21gFiber: 1gSugar: 14gProtein: 2g
I hope you’ll whip up a batch of this cinnamon chip oatmeal cookie recipe. Trust me, the cinnamon baking chips really do make them taste incredible!
My kids absolutely love these cookies!! They were amazing!! I will be making them again and again!
You’ll have to keep a stash of cinnamon chips hidden away like I do so that you can make them all year. š
Loved these cookies! They were such a hit and the flavors are so good!
These are some of favorite cookies ever!! So tasty and easy to make! LOVE this recipe!
I am so glad that you loved them Jennifer!