Cinnamon Oatmeal Cookies

I love oatmeal raisin cookies. When I was deciding what baking mixes I originally wanted to come out with, I knew that I wanted to include an oatmeal raisin mix. Feedback came rolling in during my testing stages and I was shocked to find out that a lot of people don't like raisins! People were also requesting oatmeal chocolate chip, which I'm not a huge fan of. I settled on a bit of a compromise: a simple but bold oatmeal cookie that is perfect as-is, but also pairs well with chocolate OR raisins. 

P.S. The amazing black ceramic bowl and tumblers in the photos below are from M.Bueno Pottery

Cinnamon Oatmeal Cookies

Yields 12-15 Cookies


1 Cup all-purpose flour

1 Cup regular rolled oats

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

1/4 Cup pure cane sugar

1/2 + 1/8 Cup light brown sugar

1/2 Cup unsalted butter, melted

1 large egg

OPTIONAL: 1/2 Cup raisins, chocolate, walnuts, or any other add-in


1. Preheat oven to 350°F. In a medium sized bowl, whisk together four, baking soda, rolled oats, baking soda, cinnamon, and salt. Set aside. 

2. In another medium sized bowl, whisk together the sugars and melted butter for a minute or two, until fully combined and lighter in color. Whisk the egg in until fully combined. Fold the flour mixture into the sugar mixture, mixing until just combined. Do not over-mix. If you are adding anything in, fold it into the dough now until just combined. 

3. Scoop heaping tablespoons of dough onto two baking sheets lined with parchment paper, spacing 2" apart. Flatten the tops slightly with the back of a spoon or the palm of your hand. 

5. Bake for 8-10 minutes, until the edges are golden brown but the middles still look soft. Let cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

6. Cookies will store in an air tight container for 3-5 days.

Krista NelsonComment