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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  • Sadassa_Ulna
  • TheWimpyVegetarian

Recipe by: Sadassa_Ulna

Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things! So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.