Cinnamon Roll Oatmeal Cookies
my new breakfast for the next week or two
These are pretty hearty little cookies, packed with oats. I wanted to keep the soft and gooey aspect of cinnamon rolls, so if you like crunchy, crispy cookies, these won’t be the ones for you. The oats keep them from being formless, mushy cookies though, they still have substantial chew.
Because they do have some heft to them, I used my 1oz cookie scoop to make fairly small (3 biters, I’d say) cookies, however, I feel a larger scoop would lead to an even gooey-er center, which I am always in favor of.
Servings: 24-28 small cookies
Preparation Time: 45 minutes
Cookies
170g (12 T) butter, browned
1 cup brown sugar
2 T molasses
2 eggs
1 tsp vanilla extract
240g rolled oats
190g all-purpose flour
2 T cornstarch
3/4 tsp baking soda
3/4 tsp salt
1 T cinnamon
Frosting
113g (8 T) butter, room temp
8oz cream cheese, room temp
1 tsp vanilla extract
4 cups powder sugar
pinch of salt
Method
Brown the Butter: In a light-colored saucepan, melt the butter over medium heat. Continue to cook, stirring often, until the butter foams and then turns golden brown with a nutty aroma (about 5–7 minutes). Remove from heat and allow to cool slightly, about 5 minutes.
Preheat the Oven: Preheat your oven to 350°F.
Mix the Wet Ingredients: To the browned butter, add the brown sugar and molasses. Stir until well combined. Add the eggs and vanilla extract. Whisk until smooth and glossy.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture. Stir until just combined. Do not overmix.
Scoop and Bake: Scoop 1oz balls of dough onto lined baking sheets, spacing them about 2 inches apart. Chill the dough balls for about 10 minutes in the freezer or 30 minutes in the refrigerator. Bake for 12–14 minutes, or until the edges are golden brown but the centers look slightly shiny still. We want a gooey center to emulate a soft cinnamon roll.
Cool: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Beat the Butter & Cream Cheese: While the cookies cool, beat the butter and cream cheese together using a hand mixer or stand mixer on medium speed. Mix for 2–3 minutes, until the mixture is smooth, creamy, and fully combined.
Add the Powdered Sugar Gradually: Add the vanilla extract and a pinch of salt. With the mixer on low speed, gradually add the powdered sugar, about 1 cup at a time. Scrape down the sides of the bowl as needed. Once all the sugar is added, increase speed to medium-high and beat for 2–3 minutes, until fluffy and smooth.
Adjust Consistency (Optional): If the frosting is too thick, add a teaspoon of milk or cream at a time to loosen it. If it’s too soft, add a bit more powdered sugar until it reaches your desired texture.
Top the Cookies: With a piping bag fitted with a round piping tip, or a sandwich bag with the corner snipped off, pipe a swirl of cream cheese frosting onto each cookie. I like to top them with a sprinkle of cinnamon.