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These oatmeal cinnamon cookies are pretty magical. Enjoy them with a large glass of milk, or just straight on their own – you will find that it’s pretty impossible to eat just one. Plus, these cookies use oil instead of butter, so they are dairy-free and can be made without a mixer. Pretty neat.
There’s something about oatmeal cookies that brings back childhood memories. My parents used to buy packs of soft-baked chocolate chip cookies, and once in awhile they would buy soft-baked oatmeal raisin cookies from the same company. I actually liked the oatmeal raisin cookies better.
(I didn’t eat the raisins, though. Because raisins.)
At one point in high school, I baked oatmeal cookies with a friend at her house. It must have been two in the morning, and we were hyper and in the mood of cookie dough. So we made oatmeal cookies from the recipe on the Quaker package, baked them for like three minutes (so they were basically cookie dough on their own), and ate them straight out of the oven.
So when I became an adult and started doing adulty things like laundry and paying bills and baking (you know, all the important stuff), I naturally wanted to bake oatmeal cookies and recapture the magic of those childhood memories.
I tried the Quaker oatmeal recipe, and they just weren’t as good as I remembered. I got a recipe from my husband’s aunt which is apparently Hillary Clinton’s oatmeal chocolate chip cookie recipe (or, as my aunt put it, Hillary Clinton’s housekeeper’s recipe…), but they didn’t cut it. I tried some other recipes, and nope, nothing was quite meeting my expectations.
Until that one fateful day, when it all changed…
(insert ominous music here)
I decided that I wanted to try a different type of oatmeal cookie recipe, so I specifically looked for one with oil.
And I found a recipe. And it is pretty magical.
No, it is not the soft-baked oatmeal raisin cookies from my childhood, but these oatmeal cookies with oil instead of butter are delicious.
I recently made some huge, soft, chewy chocolate chip cookies, and my sister in law tasted them and said, “These are good, but I like the oatmeal cookies from last week better.”
I guess that’s proof that these oatmeal cinnamon cookies really are pretty amazing.
Some common oatmeal cookie questions:
Can I make these oatmeal cookies with old fashioned rolled oats?
I’ve found that recipes calling for quick oats work better with quick oats and recipes calling for rolled oats work better with rolled oats. Funny how that works… I am a big fan of experimenting in the kitchen and playing around with recipes, though, so if you feel like using rolled oats, go for it!
Can I make these oatmeal cookies with whole wheat?
Definitely! I’ve done that many times. I’ve also cut the sugar by a lot in order to make them even more healthy when I was on a diet. When I did that I would usually add extra cinnamon to make up for the missing sugar.
Why don’t you put raisins in your oatmeal cookies? Isn’t that traditional?
I don’t like raisins in oatmeal cookies (or ever), but feel free to add them, if you like. You can also add chocolate chips to these cookies, or any other add-ins your heart desires.
I’m thinking of skipping the cinnamon. Is that a good idea?
In a word: no. I think the cinnamon really adds to these oatmeal cookies and helps give them a depth of flavor. That being said, if you really don’t like cinnamon, you can feel free to skip (but I may just have to disown you).
Ready for the recipe? Let’s dive right in!
(Unfortunately, I found this recipe in the stone ages when I was still writing recipes on index cards instead of saving the URLs of the recipes in my computer, so I don’t have a recipe source to link to.)
Oatmeal Cookies with Oil Recipe
1 cup oil
1 cup brown sugar
1 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
4 cups quick-cooking oats
1. Mix oil, sugar, eggs, and vanilla until fully combined.
2. Add flour to the mixing bowl, and then pour the baking soda, salt, and cinnamon on top of the flour. Use a small spoon or your finger to mix the baking soda, salt, cinnamon into the flour, and then mix the flour into the rest of the batter.
4. Add the oats and mix until combined.
5. Preheat oven to 350C and line 2 baking sheets with parchment paper.
6. Use a teaspoon or small cookie scoop to form small cookies and place on baking sheets.
7. Bake for 10-12 minutes, until lightly browned.
If you enjoyed this recipe, you might also like:
- 1 cup oil
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 4 cups quick-cooking oats
- Mix oil, sugar, eggs, and vanilla until fully combined.
- Add flour to the mixing bowl, and then pour the baking soda, salt, and cinnamon on top of the flour. Use a small spoon or your finger to mix the baking soda, salt, cinnamon into the flour, and then mix the flour into the rest of the batter.
- Add the oats and mix until combined.
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- Use a teaspoon or small cookie scoop to form small cookies and place on baking sheets.
- Bake for 10-12 minutes, until lightly browned.
Want more cookie recipes made with oil? Check out these Chocolate Chip Cookies with Oil!
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Nutrition Information:Yield: 30 Serving Size: 30 cookies
Amount Per Serving: Calories: 151Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 12mgSodium: 67mgCarbohydrates: 17gFiber: 1gSugar: 6gProtein: 2g