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Cinnamon Oatmeal Cookies | Can't Stay Out of the Kitchen | these delectable #OatmealCookies are filled with #oatmeal #CinnamonChips, #pecans & #coconut. They're hearty, satisfying & chewy #cookies. Enjoy them at #tailgating parties, potlucks, Backyard BBQs or soccer practice. Fill your Cookie Jar & your kids will swoon over this amazing #dessert. #cinnamon #CinnamonDessert #CinnamonOatmealCookies

Cinnamon Oatmeal Cookies

Teresa Ambra
Fill the Cookie Jar with a batch of these fantastic Cinnamon Oatmeal Cookies! Every bite is hearty and satisfying, and filled with Cinnamon Chips, pecans, coconut and oatmeal. Terrific for tailgating parties, potlucks or snacks to munch on at kid's sporting events. If you enjoy cinnamon and Oatmeal Cookies, the combination is unbeatable!
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 40
Calories 198 kcal

Equipment

  • 2 18x26" cookie sheet pans
  • 1 electric mixer
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 nut chopper if nuts are not previously chopped
  • 2 wire cooling racks
  • 1 spatula
  • measuring cups
  • measuring spoons

Ingredients
  

  • 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. sea salt
  • 1 cup salted butter softened (2 sticks)
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 2 cups old-fashioned oatmeal dry
  • 1 cup sweetened coconut
  • 1 cup pecans or walnuts, chopped (measure after chopping)
  • 20 oz. bag cinnamon chips (two 10-ounce bags)

Instructions
 

  • Preheat oven to 350°F.
  • Grease two large cookie sheets.
  • Set aside.
  • In a large mixing bowl, mix together the butter, brown sugar, granulated sugar, eggs, vanilla, baking powder, baking soda and salt.
  • Blend well with an electric mixer until smooth.
  • Stir in flour, coconut, oatmeal, cinnamon chips and pecans until thoroughly mixed.
  • Press cookie dough into a ¼ cup scoop using a scant measure (about 7/8 fulll).
  • Press firmly or the dough will crumble when you drop the scoopfuls of cookie dough onto a cookie sheet.
  • Space cookies 2 to 3 inches apart on greased baking sheets.
  • Bake for 17 to 22 minutes or until lightly browned and just set.
  • Rotate cookie sheets on oven racks after 9 minutes of baking time.
  • Transfer to wire racks to cool completely. 

Notes

NOTE: The secret to making these cookies is to not overbake them. If you overbake they become too crispy. If you bake them just until the liquid texture on top of the cookie is baked, the cookies will be chewy and delicious.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 198kcalCarbohydrates: 31gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 198mgPotassium: 46mgFiber: 1gSugar: 23gVitamin A: 171IUVitamin C: 0.03mgCalcium: 19mgIron: 1mg
Keyword cinnamon, coconut, cookies, dessert, oatmeal cookies, pecans
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