Oatmeal Cinnamon Cookies
"This is a small batch recipe. It makes 6 cookies that have a crisp edge but a soft and slightly chewy interior and a nice hint of cinnamon. When freshly baked the cinnamon is very dominant so you may want to use less if eating them the same day but if left to sit overnight the cinnamon flavour melds nicely into the cookies. If you aren't a fan of cinnamon you can leave it out."
- Serving Size: 1 (54.1 g)
- Calories 248.1
- Total Fat - 15.5 g
- Saturated Fat - 9.7 g
- Cholesterol - 40.7 mg
- Sodium - 236.8 mg
- Total Carbohydrate - 26.8 g
- Dietary Fiber - 0.5 g
- Sugars - 16.7 g
- Protein - 1.5 g
- Calcium - 9 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Heat oven to 350°F and line a cookie sheet with parchment paper.
Using a spoon, combine brown sugar and butter until creamy and well incorporated.
Add water; mix vigorously until it is well combined.
Add oats, flour, cinnamon, baking soda, salt (if using) and stir until well mixed. Dough will be sticky.
Using a measuring tablespoon, scoop out a heaping portion of dough (about 1 1/2 tablespoons worth) and place onto prepared cookie sheet at least 2 inches apart.
Using the bottom of glass, greased and dipped in sugar, flatten cookies to 2-inch diameter. Repeat with each cookie.
Bake for 12-15 minutes or until lightly browned.
Let stand 1 minute on cookie sheet, then remove to wire cooling rack.
Let cookies cool completely before enjoying.
Note: If eating these right away use only 1/4 teaspoon cinnamon.
Tips & Variations
No special items needed.