Crunchy Cinnamon Oatmeal Coookies

March 1, 2011

Author Notes: I sometimes find recipes by googling "Best _____ Recipe Ever." I wanted to find a great oatmeal cookie recipe and I found one my family really liked. So I started tweaking it over the successive batches and came up with these. In my book, you can never have enough cinnamon . . .Sadassa_Ulna

Makes: 30 or so small cookies


  • 1/2 cup butter, out of fridge for 20 min.
  • 1/4 cup cold-pressed palm oil*
  • 3/4 cup brown sugar
  • 1 cup white sugar
  • 2 eggs, well beaten*
  • 1 tablespoon vanilla extract
  • 1-3/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoons Ceylon cinnamon**
  • 3 cups quick rolled oats (or old-fashioned rolled, but not instant)
In This Recipe


  1. Preheat oven to 350 degrees.
  2. Sift flour into a medium bowl with salt, baking, and cinnamon.
  3. Cream butter with sugars in a large bowl until fluffy, add eggs and vanilla.
  4. Add flour mixture; mix until thoroughly incorporated. Add oats.
  5. Drop by teaspoon onto parchment-lined (or greased) cookie sheet.
  6. Bake 10 minutes, rotating sheets and switching racks at the midpoint.
  7. * My mother always made oatmeal cooking with criso to make them extra crunchy. I like to think that cold-pressed, unrefined, organic (yadda yadda) shortening is healthier, but crisco shortening will work. Or use a total of 3/4 cup butter and omit the shortening.
  8. ** If using sweeter Vietnamese cinnamon than perhaps cut it to 1-1/2 tsp.

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Reviews (2) Questions (0)

2 Reviews

Author Comment
Sadassa_Ulna March 1, 2011
Thank you ChezSuzanne, please let me know if you try these (and if they are light and crunchy as advertised!)
TheWimpyVegetarian March 1, 2011
These look really great!! I love your use of palm oil!