Cinnamon Oatmeal Cookies with Streusel are the perfect balance of chewy and crumbly textures, with warm cinnamon flavors that feel like a cozy hug.
These cookies feature a tender oatmeal base topped with a buttery streusel, making them an irresistible treat for any occasion. Whether paired with a cup of coffee or packed in a lunchbox, they’re guaranteed to delight.
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer or whisk
- Baking sheets
- Parchment paper or silicone baking mats
- Spatula
Ingredients Overview
- Oats: Old-fashioned rolled oats provide texture and heartiness.
- Cinnamon: Adds warmth and spice to both the cookies and streusel topping.
- Butter: For a rich, buttery flavor in both the cookie dough and streusel.
Ingredients
Cookies:
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned rolled oats
Streusel Topping:
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/4 tsp ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- Make the Streusel:
- In a bowl, combine the flour, brown sugar, and cinnamon.
- Cut in the cold butter with a pastry cutter or fork until the mixture forms pea-sized crumbs. Set aside.
- Mix the Dry Ingredients for Cookies:
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Cream the Butter and Sugars:
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, beating until combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the rolled oats.
- Shape the Cookies:
- Scoop 1 1/2-tablespoon portions of dough and place them onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Gently flatten each ball of dough.
- Add the Streusel:
- Sprinkle a generous amount of streusel topping over each cookie, pressing it lightly into the dough.
- Bake:
- Bake the cookies for 12-14 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Tips
- Chilling the Dough: For thicker cookies, chill the dough for 30 minutes before baking.
- Even Streusel: Use your fingers to press the streusel onto the cookies to ensure it adheres during baking.
- Storage: Store in an airtight container at room temperature for up to 5 days.
What to Serve With This Recipe
- Beverages: Pair these cookies with milk, chai tea, or a spiced latte for a cozy treat.
- Ice Cream: Crumble the cookies over vanilla ice cream for a quick dessert.
- Fruit: Serve alongside fresh apple slices or pears for a fall-inspired snack.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned oats?
Quick oats can be used, but the cookies may have a softer texture.
Can I freeze these cookies?
Yes, freeze baked cookies or raw cookie dough for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time.
Can I add mix-ins like raisins or nuts?
Absolutely! Add up to 1/2 cup of raisins, chopped nuts, or chocolate chips for extra flavor.
Cinnamon Oatmeal Cookies with Streusel
Cinnamon Oatmeal Cookies with Streusel are the perfect balance of chewy and crumbly textures, with warm cinnamon flavors that feel like a cozy hug.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Baking sheets
- Parchment paper or silicone baking mats
- Spatula
Ingredients
- Cookies:
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- Streusel Topping:
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar packed
- 1/4 tsp ground cinnamon
- 1/4 cup unsalted butter cold and cubed
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- Make the Streusel:
- In a bowl, combine the flour, brown sugar, and cinnamon.
- Cut in the cold butter with a pastry cutter or fork until the mixture forms pea-sized crumbs. Set aside.
- Mix the Dry Ingredients for Cookies:
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Cream the Butter and Sugars:
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, beating until combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the rolled oats.
- Shape the Cookies:
- Scoop 1 1/2-tablespoon portions of dough and place them onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Gently flatten each ball of dough.
- Add the Streusel:
- Sprinkle a generous amount of streusel topping over each cookie, pressing it lightly into the dough.
- Bake:
- Bake the cookies for 12-14 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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