A Beginner’s Guide to Baking Cookies: Sweet and Salty Cinnamon Oatmeal Edition.
These cinnamon oatmeal cookies are effortless to remember because most dry ingredients have the same quantity and unit to measure. Have a look at the recipe and try it out!
These cookies are VERY plump and not flat at all, which is amazing because they contain zero baking powder and no egg!
Who doesn’t love a warm, chewy oatmeal cookie? With their wholesome ingredients and delightful flavors, oatmeal cookies are a beloved treat. The primary ingredient, heart-healthy oats, combines beautifully with cinnamon’s warm and spicy kick, creating a taste that’s simply irresistible.
Oatmeal Cookies: The Perfect Balance of Health and Flavor
They melt in your mouth, I guarantee that they are filling and they’re not that unhealthy too because of the alternative flours, cashews, and oats! And cinnamon is an extremely healthy spice by the way – it boosts your digestion mildly and naturally. Oats are not just fiber-rich; they’re packed with nutrients and offer a unique texture that enhances cookies. We know oats for their cholesterol-lowering properties and are praised for aiding digestion and boosting immunity. You can find more on this topic in an informative evergreen article: Article about oatmeal and cinnamon benefits.
I created this recipe from an earlier version of the same recipe. The last one however, had turned out slightly different. The main difference was the type of oatmeal. I used to make these cookies with old-fashioned rolled oats. This way they didn’t form nice balls but tended to fall apart a little.
Oatmeal develops a kind of “glue” that can hold the dough together very easily, even without adding much wheat flour or egg. That’s why the instant oatmeal works quicker. On the other hand using the large rolled oats, the oatmeal did not have enough time to make this transformation.
However, the previous ones turned out great anyway; the texture was more rustic.
I can’t emphasize enough: I ALWAYS try to use, if not all, then at least some ingredients that are organic and sustainably grown. In this recipe, both flours were organic. I am fully aware that organic food can sometimes be expensive, but recently I have made a pleasant discovery: milled grains are not expensive anymore. The price difference is often minimal, but the difference in quality and environmental impact can be huge.
If you want to make your cookie experience even more indulgent, dip the cookies into my Roasted Oatmeal Mousse. There is no reason to be afraid that there will be too much oat flavor, as the mousse has just a subtle earthy, grainy taste, and the main star will still be the buttery cookie.
Oatmeal Cookies (egg-free)
How to make Perfect Oatmeal Cookies: a Step-by-Step Guide. Imagine biting into a warm, gooey oatmeal cookie—pure bliss awaits!
INGREDIENTS
Wet Ingredients
Dry ingredients
Instructions
DOUGH
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Making the dough
Start by turning your oven to 200 C / 390 F. Cream the butter with sugar in a stand mixer or with a hand mixer (or with a whisk and muscle!)
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Shaping the dough
Mix everything thoroughly and shape into a ball.
BAKING
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Baking the cookies
Divide the cookie dough ball into 8 smaller more or less same size balls (don't overthink the size too much - they're still non-pretentious rustic cookies, allowed to be a bit uneven).
Place onto a prepared baking tray (meaning covered with a baking paper) and bake in the center part of the oven for 8 minutes.
The oven mode is not that important - can be regular. If using conventional, be alert - you might want to take them out earlier to avoid burning.
ENJOY!
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Serving the cookies
Let them cool a little bit, but try the first one, when still warm or at least lukewarm!
Note
Oatmeal Cookies: A Warm Hug in Every Bite
Oatmeal cookies are one of those treats that feel like home. Soft, chewy, and packed with flavor, they bring a smile to your face with every bite. Let’s explore the delicious world of oatmeal cookies and discover why they're the perfect go-to snack.
