Dense, chewy Cinnamon Oatmeal Cookies, drizzled with a rich maple cream cheese glaze, are the perfect cookies for those who don’t love chocolate. This cookie recipe is easy to make, requires no chill and is fun to share with the people you love! Makes 24 cookies.
2023 Update: This recipe was originally shared in December 2014. I have simplified this recipe and added measurements by weight. The post has been updated to include new photos, as well as more tips and tricks. I hope you love these cookies as much as we do!
This recipe was initially developed in 2014, when I was hoping to nail a batch of Chewy Oatmeal Cookies for my husband, who loves all baked goods involving oatmeal.
I wanted to create a treat using one of his favorite ingredients. I was searching cookbooks for inspiration when I stumbled upon an oatmeal cookie sandwich with a peanut butter filling in Homemade Decadence, Joy the Baker’s cookbook.
After thinking on this for a while, I decided to adapt Joy’s recipe… not because I didn’t think the original would be wonderful, but because Winston does not love peanut butter baked goods. FOR SHAME. (If you’re curious about his all-time favorite cookies of mine, check out Winston’s Favorite Holiday Cookies.)
Good thing I’m here to balance him out and we have these Shortbread Peanut Butter Cookies with a Raspberry-Orange Glaze to show for it, right?
Why I love this recipe:
These Cinnamon Oatmeal Cookies with Maple Cream Cheese Glaze are pretty delicious and hard to stop eating once you give them a try.
The cookies are full of warming spices and oats. They are very similar to the Old Fashioned Oatmeal Cookies that you probably ate growing up… you know, the classic cookie.
However, these have a little twist… it’s the addition of pure maple syrup to the cookie batter, as well as the glaze.
The cinnamon is strong, but it’s perfect for this time of year… or really, any time, so long as you’re into that.
And when the cookies are topped with the cream cheese and maple syrup glaze, they just sing of fall flavors.
Please note, if you’re looking for classic Oatmeal Raisin Cookies or Apple Oatmeal Cookies, these are not them, so you’ll need to scoot along to find another recipe that fits the bill.
If you’re in the market for chewy cookies that combine old fashioned oats with warm cinnamon flavors, this is it! Who knows… maybe these will become your new favorite cookies? We sure love ’em!
Let’s talk about The Sweetest Season and Cookies for Kids Cancer!
The Sweetest Season is my annual holiday cookie week.
In 2011, I decided to share my favorite Christmas cookies… then invited other bloggers to join me. The celebration grew, we changed the name to make it more inclusive, my friend Susannah stepped up to help and the rest is history.
And now, every year, food bloggers get together to share new holiday cookie recipes.
This year, we’re raising money in support of Cookies for Kids’ Cancer, a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.
Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers. More than 35 treatments available to kids battling cancer today were stemmed from these grants.
We’d love for you to help us raise money for this cause! You can donate through our fundraising page.
Currently, Cookies for Kids’ Cancer is in a matching window with their friends at OXO. This means OXO will match every dollar up to $100,000 raised through the end of 2023. So whatever money we raise will automatically double!
What you need to make this recipe:
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- Cookie sheet
- Nonstick baking mat or parchment paper
- Electric mixer, like a hand mixer or stand mixer
- 1-tablespoon cookie scoop
- Wire rack for cooling
- Food processor
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need to grab at your local grocery store:
- Unsalted butter — softened and at room temperature will make this recipe a lot easier to make! I like to use unsalted so I can control the amount of salt we add to a baked good, like this one.
- Dark brown sugar — for a little extra molasses flavor. This contributes to the chewy texture of these cookies. You can use light brown sugar if you don’t have dark brown sugar.
- Maple syrup — we need a little bit of this for the cookies, as well as the glaze. The pure maple syrup is what you’re looking for… none of that maple-flavored stuff!
- Egg — I grab extra large eggs from my grocery store. Make sure yours it at room temperature so it can better blend into the cookie batter.
- Pure vanilla extract — a little goes a long way and adds awesome vanilla flavor. Make sure you’re using the real deal.
- Rolled oats — I prefer old-fashioned oats or thick cut rolled oats for this recipe. Do not use instant oats or quick oats. Quick cooking oats will not keep their texture.
- All-purpose flour — we like to use unbleached AP flour in our household, but the regular kind works, too. I have not tried this cookie with a gluten free flour blend.
- Ground cinnamon — this adds warming flavors to our cookies. There is no replacement!
- Leaveners — we use a combination of baking powder and baking soda to give these oatmeal cookies a little lift.
- Kosher salt — I like to use a medium grain sea salt for baked goods. Kosher is less salty than table salt, so keep that in mind if that’s what you have on hand.
- Cream cheese—I recommend using the full-fat cream cheese to get as much flavor as possible out of this recipe. I have not tried this work low fat or nonfat cream cheese.
- Powdered sugar — also known as confectioner’s sugar, this is the sweetener for our frosting.
How to make these Old Fashioned Oatmeal Cookies
Preheat the oven to 350°F. Your prep time for this recipe is minimal, so get the oven going before you get started.
Line two rimmed baking sheet with parchment paper, and set aside.
Whisk together the dry ingredients in a medium bowl. This includes the rolled oats, flour, cinnamon, baking powder, baking soda and salt. Set them aside.
Cream the softened butter, brown sugar and maple syrup together in another large bowl. Use a hand mixer or a stand mixer fitted with the paddle attachment.
Add the egg and vanilla to the butter mixture. Beat until well combined and fragrant, about 1-2 minutes.
Measure the flour mixture into the wet ingredients, and mix until just combined.
With a 1-tablespoon cookie scoop, scoop the cookies onto the prepared sheet pan.
Space them about 1½” apart because they will spread as they bake.
Bake the cookie dough in the preheated oven for 10-12 minutes, or until the cookies have set and are golden brown.
Once the cookies have baked through, remove from the oven, and let cool completely. I like to let them start cooling on the sheet pans and then transfer them to a wire cooling rack to finish.
Make the glaze. In the base of a food processor (or in a bowl with a hand mixer), combine the cream cheese, maple syrup, powdered sugar and vanilla extract. Add a healthy pinch of salt. Blend until smooth.
When the cookies have cooled completely, glaze and enjoy!
How to easily glaze cookies
While you can take a spoon or a spatula and drizzle the cookies with the glaze, I really like to pop the glaze into a plastic bag, seal it and snip the end so that it’s a makeshift piping bag. (You could also use an tipless piping bag.)
This way, you can more prettily glaze the cookies without it splattering everywhere.
How to store:
If the cookies are glazed, store in an airtight container in the refrigerator for 4-5 days. I do not recommend storing them at room temperature with the glaze since it’s dairy-based.
If you skip the glaze or wait to glaze the cookies, you may store in an airtight container at room temperature for 2-3 days.
How to freeze: Freeze the raw cookie dough rounds on a parchment-lined sheet pan until frozen solid. Transfer to a freezer bag, and store for up to 3 months. Bake from frozen and add a few minutes to the total baking time. Make the glaze fresh OR freeze it in a separate airtight freezer storage container, and let it thaw in the refrigerator before drizzling on top of the cookies.
You can learn more about freezing cookie dough in my tutorial, How to Freeze Cookie Dough.
Frequently Asked Questions
If your cookies are hard, they were probably overbaked.
Oatmeal has wonderful benefits for our bodies, but I would not say that oatmeal cookies are healthy, nor are they ‘healthier’ than any other type of cookies.
Make sure you are watching them and pull them from the oven when they are baked just enough and are beautifully golden brown. Otherwise, they’ll be too crispy.
Quick tips and tricks to the best oatmeal cookies recipe:
- Use the ingredients listed in the recipe. The texture will not taste the same if you use instant oats or steel cut oats.
- Don’t skip the glaze. It adds such luscious flavor to the cookies and pairs beautifully with the chewy oat!
- How to store: Store baked, glazed cookies in an airtight container in the refrigerator for 4-5 days.
More dessert recipes with oats:
Here’s how to make these beauties… and how you can make your own:
Oatmeal Cinnamon Cookies with Maple Cream Cheese Glaze
Oatmeal Cinnamon Cookies
- 6 tablespoons unsalted butter softened
- ¾ cup dark brown sugar packed (150g)
- ¼ cup pure maple syrup 78g
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract 7g
- 1 ½ cups rolled oats 135g
- 1 ½ cups all-purpose flour 180g
- 1 ¼ teaspoons ground cinnamon 3g
- ½ teaspoon baking powder 2g
- ½ teaspoon baking soda 3g
- ½ teaspoon kosher salt 2g
Maple Cream Cheese Glaze
- 3 oz. cream cheese softened
- ¼ cup pure maple syrup 78g
- 2 tablespoons powdered sugar 18g
- ½ teaspoon pure vanilla extract 3.5g
- Pinch of kosher salt
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- Preheat the oven to 350°F. Line two rimmed baking sheets with parchment paper, and set aside.
- Measure out the rolled oats, flour, cinnamon, baking powder, baking soda and kosher salt in a large mixing bowl. Whisk to combine. Set aside.
- Cream the softened butter, brown sugar and maple syrup together until smooth in another large mixing bowl with a hand mixer (or a stand mixer using the paddle attachment). This should take about 2-3 minutes.
- Add the egg and the vanilla to the wet ingredients. Beat until well combined, about 1-2 minutes.
- Slowly measure in the dry ingredients into the wet ingredients. Mix until just combined.
- Use a 1-tablespoon cookie scoop to scoop the cookies onto the lined baking sheets. Space them about 1½" apart so they can spread in the oven.
- Transfer the baking sheets to the preheated oven. Bake for 10-12 minutes, or until the cookies have set, are golden brown and slightly soft (but not too soft.)
- Let the cookies cool on the sheet pans, then transfer to a wire cooling rack to cool completely.
- Make the glaze. Measure the cream cheese, maple syrup, powdered sugar and vanilla extract into the bowl of a food processor. Add a healthy pinch of salt. Blend until smooth. (You can also do this step by hand or with a hand mixer, though I've found the glaze doesn't come out as smooth.)
- When the cookies have cooled, drizzle the glaze over them, and enjoy!
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…