Crunchy Cinnamon Oatmeal Coookies

March  1, 2011
0 Ratings
  • Makes 30 or so small cookies
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • 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.

2 Reviews

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!