Crunchy Cinnamon Oatmeal Coookies

By • March 1, 2011 2 Comments

11 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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)
  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.

More Great Recipes: Desserts|Cookies