last updated on October 12, 2025
For day 6 of my 12 Days of Christmas Recipes we are making the best cinnamon oatmeal toffee cookies. These are chewy oatmeal cookies packed with cinnamon, toffee, white chocolate, and graham crackers. They are one of my favorite cookies I’ve ever made and can’t wait for you to try them!
There are two ways to make this cookie (which we will get into more later). The first is to make these small, and they will be crunchy and chewy. The second is to make these extra large, and they will be soft and doughy in the best of ways! I like the bigger version best, but both of them are great.
ingredients needed for cinnamon oatmeal cookies
- 1 cup butter
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour (260 grams)
- 1 tbsp cornstarch
- 1 tbsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups rolled oats
- 1/2 cup toffee bits
- 1/2 cup white chocolate chips
- 1/2 cup graham cracker chunks
two ways to bake these cinnamon oatmeal cookies
1. small, chewy, and crispy
If you like a cookie that is chewy on the inside, crispy on the outside, the small version of these cookies is for you. The cookie spreads out thin which gives nice crispy edges, but the oats keep the cookie nice and soft. For these cookies you don’t need any chill time which everyone loves.
2. large and soft
If you are a fan of extra large cookies that are ever-so-slightly undercooked for a soft, dense cookie, the large cookies are perfect for you. The dough ball is so large that it doesn’t spread too much, so you get a beautiful, thick cookie that is perfectly soft. For the large cookies, the dough needs to be chilled for at least a few hours, but preferably overnight. I promise it will be worth the wait.
how to store extra cookies
If you happen to have any leftover cookies, keep them in an airtight container! We want to keep these cookies nice and soft so an airtight container will keep them fresh. If you want to keep dough for later, there are a couple options. If you are planning on baking the cookies soon (in the next few days), wrap the dough in plastic wrap and keep it in the fridge until you’re ready to bake. Alternatively, if you aren’t baking the cookies soon, wrap them tightly in plastic wrap or in an airtight container, and keep them in the freezer. They will keep in the freezer for a couple months!
other recipes you will love
- apple cinnamon roll cookies
- gingerbread banana pudding
- apple cake with cinnamon whipped cream
- pecan pie cookies
cinnamon oatmeal cookies
ingredients
- 1 cup butter at room temp
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour (260 grams)
- 1 tbsp cornstarch
- 1 tbsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups rolled oats
- 1/2 cup toffee bits
- 1/2 cup white chocolate chips
- 1/2 cup graham cracker chunks
instructions
- Add butter, sugar, and brown sugar to a bowl. Using a stand or hand mixer, mix the butter and sugars for 4-5 minutes until lighter and fluffy. Add eggs and vanilla and mix again.
- Add flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Mix until just barely combined. Add oats, toffee, white chocolate, and graham crackers. Mix until mix-ins are distributed throughout the dough.
- If making small cookies, use a 1 tbsp cookie scoop to scoop out dough balls onto a lined baking sheet. Preheat the oven to 350 F and transfer the dough balls to the fridge while the oven preheats. When the oven is hot, bake for 8-11 minutes, until cookies are just starting to brown.
- If making large cookies, measure out 1/2 cup of dough per cookie. Cover with plastic wrap and transfer to the freezer for 2 hours or the fridge overnight. Once it has chilled, preheat the oven to 350 F and bake the cookies on a lined baking sheet for 12-14 minutes, until edges are just starting to brown. Let the cookies cool completely.
- Enjoy!
Notes
- ½ cup (100 g) granulated sugar
- 2 tablespoons water
- 2 tablespoons unsalted butter
- pinch of kosher salt
Can I assume that the graham crackers chunks are just broken up crackers? I have seen graham crackers crumbs in a bag. I plan to try this recipe soon. Thanks
yes! break up graham crackers into smaller pieces. this will work better than the pure crumbs so there is more of a bite of them in the cookies!
If I wanted to make these minus the graham crackers and white chocolate, would the recipe measurements change for the other ingredients?
hi! yes, i’d just replace those with more of the other add-ins. so more toffee or oats! the amount of mix-ins helps the cookies with how much they spread, so if it’s a way smaller amount of add-ins the cookies will spread way more.
These cookies have the perfect winter flavors and are awesome for holiday gatherings or gifts! I’ve made two batches of the smaller cookie size and they were both perfection. Everyone who tried them needed to eat more than one!
What kind of toffee did you use in this recipe?
i made my own! but you can use any kind.
When do you add the kosher salt to the homemade toffee?
sorry that was a typo! it’s now fixed — you add it at the beginning along with all the other ingredients.
These look amazing I can’t wait to make them!!
A couple questions!
1) how many grams is the cookie dough for the large cookies?
2) do you use salted or unsalted butter?
3) any idea on how many grams of rolled oats?
Thanks so much
hi! so excited for you to try these!
1. about 75 grams of dough per scoop
2. i use salted! i don’t specify because i don’t think it makes a huge difference and don’t want people to stress if they only have one kind!
3. about 120 grams of oats is 1 1/2 cups
Hi! I am thrilled to report that they were incredible 🙂 I made the large version and not only are they beautiful visually but absolutely delicious
YAY i’m so glad you enjoyed!!! <3
I made these cookies. They are absolutely amazing! What kind of flour do you use? Self rising or all purpose?
yay i’m so glad you enjoyed these!! i always use all-purpose, unless otherwise specified!
This is the perfect recipe! I was always thinking for awhile on trying my hand at cookies from scratch instead of buying from the store. After browsing TikTok I found your video and it sparked my interest in trying it out for myself. These are so delicious! I made some last week and had to make some more again for the weekend. Me and my family loves them. Thank you so much.
YAY i’m so glad! these are truly one of my favorite cookies on my entire website so i love when others love them too. so glad you enjoyed.
These are my husbands new favorite cookie. He’s had me make them three times already!
YAY i’m so glad!! we love a repeat recipe!
By far the best cookies I’ve ever made!! Extremely delicious and addicting.
ah lauren ily!! so glad you enjoyed these!
HOLY COW I LOVE THIS RECIPE.
I’ve made it twice now (bigger cookies and smaller cookies) and they were delicious and loved by all who ate them. My mother-in-law is a baking/cooking queen and she said with these cookies I may have beat her out as the cookie master (very much NOT true and also Mallory deserves all the credit here haha). But really, as someone who is not a confident baker or cook, this recipe was so easy to follow and I could easily make it dozens of times.
My recommendations:
– Make your own toffee! Very easy and simple.
– My sis made these cookies and only used her KitchenAid which she said made the graham cracker chunks non-existent. I used a hand mixer until I put in all the add-ins (rolled oats, toffee, graham crackers, etc.) and then just used a spoon to gently mix together to preserve the chunks of add-ins. I also broke off the toffee and graham crackers into larger pieces.
YAY LAUREN ily and i’m so glad you enjoyed these cookies!! i agree that it is worth it to make your own toffee for these. can’t wait for your cookie queen era to continue!!
HOLY COW I LOVE THIS RECIPE. (disclaimer, I already commented but I wanted to comment again because I’ve now tried to recipe twice with the two different size options)
Both times I made these cookies, they were delicious and loved by all who ate them. My mother-in-law is a baking/cooking queen and she said with these cookies I may have beat her out as the cookie master (very much NOT true and also Mallory deserves all the credit here haha). But really, as someone who is not a confident baker or cook, this recipe was so easy to follow and I could easily make it dozens of times.
My recommendations:
– Make your own toffee! Very easy and simple.
– My sis made these cookies and only used her KitchenAid which she said made the graham cracker chunks non-existent. I used a hand mixer until I put in all the add-ins (rolled oats, toffee, graham crackers, etc.) and then just used a spoon to gently mix together to preserve the chunks of add-ins. I also broke off the toffee and graham crackers into larger pieces.
Just made this recipe, and I hope there will be some left for my party tomorrow!! Delicious!!
yay! so glad you enjoyed these!
These were so delicious! Didn’t realize toffee and graham crackers was such an elite combo. Thanks for the recipe!
it’s one of my fav combos! so glad you enjoyed!
A couple months ago made these for my friends and I, and girl they were to die for of the sensational flavors that work together so perfectly. Thanks again for your amazing recipe’s!!!
YAY i’m so glad you loved these!! thank you!
Seriously THE BEST cookie I have ever had. I made 3 dozen for a small party and they were all gone in an hour. I have made two batches since them and they’re so good it is a problem. My husband and I can eat a dozen in one day without thinking! They are so soft and chewy and truly so many great flavors. I would say measuring the flour in grams is definitely important or they can accidentally be too doughy. 10/10 would recommend. Fairly easy to make and soooo worth it. Great reheated and for multiple days!
YAY i’m so glad you loved these!!! definitely too easy to eat 20 in a day but so so worth it hahah.
I’m going to make these for sure. Just got finished making my annual cookies this year. What is the trick to make a nice thick cookie! My Chocolate chip cookie turned out flat!?!? What did I do wrong? Could my flour been old?
hi! it is a combination of a lot of things. this recipe should work out for nice thick cookies! when you try out this recipe, if they overly flatten, let me know.
If they go flat it can be 1 of 2 things either not enough flour or your butter was to warm
These look amazing!! Do you have a printable version of this recipe?
yes! it isn’t displaying correctly so it is hard to find, but here is where it is — on the recipe card there is a button that says “pin recipe.” to the left of that button is a blank button. that is the print button! click that blank button and it will take you to a printable pdf version of the recipe!
Do you know if this will come out as good if i substitute to gluten-free everything? I have celiac but want to try this!!
hi! they should work totally fine with gluten free oats and flour! for the flour i would recommend using a 1:1 blend, like King Arthur’s.
These are great and my house smells amazing! I made the smaller version. You might want to update your yield for those – I got 44 with a tablespoon scoop.
I used dark brown sugar because it’s what I had on hand and Heath bits. The Heath boiled out around the edges, so I’ll probably make some toffee for them next time. The dark brown sugar brought great flavor to the party – I think I’ll keep using it.
These didn’t spread much so the cookies were really small. I think I’ll go with a 1/4 cup next time. And I think toasted pecans would be delicious in them, too.
Thanks for an awesome recipe!
hi! i’m so glad you enjoyed these! i currently have the yield at 24 small cookies, and to me a small cookie is 2 tbsp. 1 tbsp is extra small in my opinion! but yes, i definitely suggest the 1/4 cup size for these so they are nice and soft in the middle!
I made these today and they were amazing! But I also understood your recipe to call for a 1 tbsp scoop for a small cookie. I got 48 cookies with my 1 tbsp scoop. If you don’t want to change the yield you should update the instructions to say 2 tbsp scoop. The extra small 1 tbsp size is great for Christmas cookies though
THESE cookies! and trust me, I have baked and eaten a lot of cookies. I love baking and i love eating them more. I wish these cookies looked like they taste because they are so damn good. I made the bigger version and chilled them overnight. The recipe is so easy and simple. These are going in my Christmas cookie boxes this year and I cannot wait to share them with others! Thank you!
YAY i’m so so glad you loved these! and honored they are making it in the Christmas cookie boxes!
Just made these for my family and they are truly delicious! Thanks for taking the time to share all your tips with us!
YAY i’m so glad you enjoyed these!!!
Hi! Can you please share your toffee recipe? Can’t wait to make these!
i was wondering if you think i could freeze the dough and bake them a while later?
totally! just scoop the dough out first, put them in an airtight container, and then in the freezer. they will stay good in the freezer for about 3 months!
I was wondering this too! How long should I cook them from frozen?
you’ll need to add an extra minute or two if you’re baking them from frozen!
Can these cookies be frozen either before baking or after? Which would be better?
i would recommend freezing before baking! scoop them into dough balls, then transfer to an airtight container and then to the freezer.
OK thank you! When I am ready to bake the dough that is frozen, do I need. to let them thaw in the fridge or can they be baked frozen?
Should the butter be softened before putting it in the mixer??
Making today thank you so much!
softened! just added a note to the recipe card so it’s more clear. i hope you enjoy these!!
These are so, so, so good! Might be my new favorite. I made the small cookie and got almost 5 dozen. My neighbors are going to love me!
YAY so glad you loved these!!!
Could I brown the butter first before using it? Or will that change the texture?
hi! you definitely can! just let the butter cool to room temp before making the cookies — if you are in a hurry you can put the butter in the fridge to speed up the process!
I’ve been looking for a good oatmeal cookie recipe and this one is fabulous. I didn’t have toffee, so I subbed caramel chips and they’re very tasty. The graham cracker is the star of this recipe for me. Great recipe!
yay i’m so glad you enjoyed these!! and caramel chips are a great substitution!
I’m obsessed!! Your recipes never fail!! Took me three tries to get the toffee right but that’s just part of the fun!!
YAY i’m so glad you loved these!! ugh haha toffee can be SO tricky, but i’m so glad it finally worked out!
For someone that is intimidated by baking this recipe was perfect and the cookies were a hit at home and the office! recipe
yay i’m so glad you loved these!!
Oh my goodness, these cookies are amazing!! I’m a very novice baker, so I look at every recipe with a bit of fear and trepidation, but this recipe was easy enough, even for me. These will become a part of our Christmas tradition and throughout the year!
YAY i am so glad you enjoyed these!!
These are so damn delicious. I’ve made them for many groups of people and every single person has loved them. I’ve added a bit extra cinnamon and white chocolate chips in some batches, but no matter the variation, they’re incredible. These will forever be a go-to cookie!
YAY this makes me so happy!! so glad you enjoyed these <3
How long with the cookies be good after baking?
keep them in an airtight container and they will stay fresh for 4-5 days!
I bake a ton over the holidays and this was the clear winner! It was so loved that I had to make them twice over the holidays. These are just perfection. Stay soft and chewy for days so they are perfect for gifting. Thank you!
YAY this makes me so happy! i’m so glad these were the winner and that you enjoyed!!
Can quick oats be used instead of rolled oats?
yes! it will give a slightly different texture, but it will work totally fine.
I am absolutely head over heels for these cookies! Making them for the second time around. They have all my favorite flavors. I also add 1/2 cup cinnamon chips because I love cinnamon that much. I also do a medium sized cookie. I put the dough balls in the fridge for about 30 mins and then bake. PERFECTION!
YAY i’m so glad you loved these!! and brilliant for adding cinnamon chips — sounds so good!
Truly one of the best cookie recipes out there. We made this for our holiday treat tins for neighbors and teachers and it was BY FAR the favorite of the season. I’ve made them multiple times already. Thank you for sharing this!
I never comment on things and these are hands down my favorite I think I’ve ever made. Everyone loves them, truly delicious.
YAY this makes me so so happy omg
I’ve made these cookies twice now (both sizes) and they are just delightful! I am not a fan of white chocolate so I omit that ingredient and ramp up the toffee and graham crackers but it does not feel like anything is missing 🙂
I have never made toffee before, but plan on trying my hand and it for future batches of these cookies as I can only imagine that will take these to the next level. I also like the idea of adding toasted pecans as someone mentioned!
I agree with one of the other comments about the KitchenAid breaking up the graham crackers a little too much, so I find it best to mix by hand for that last step.
Thanks for this WONDERFUL recipe!!
hi! i am so glad you love this recipe!! i definitely recommend making your own toffee. it’s pretty simple and so so good!
I made these for a Christmas cookie box exchange and they were a huge hit! People texted me afterward looking for the recipe 🙂
They’re festive and comforting and beautifully large!
YAY so glad you enjoyed these!! they’re so good for christmas but i crave them all year round haha.
AMAZING! I bake very frequently and had to come back and leave a review because I had so many people tell me that these were ‘my best yet’
AH that makes me so happy! so glad you love these!
These were DELICIOUS!! It was very soft and it was just right. As a 13 year old I love experimenting with new and yummy cookie recipes and I have found that yours has been one of the best, previously making the brown butter choc chip cookies to! I reduced the sugar since my family doesn’t enjoy really sweet desserts and they seem to love it. And adding a piece of chocolate (since my brother loves chocolate) really elevates the taste! Thank you for sharing this recipe! <3
hi!! i’m so glad you and your family loved these!! adding chocolate sounds so yummy too!
I’ve made these easily 5-6 times in the last year. My husbands favorite cookie hands down. The dough freezes wonderfully and I pull out a few balls out after dinner almost every night to bake off. About to make a double batch to freeze so we have dough on hand for the holidays!
YAY so glad you love these!!!! they’re my fav too 🙂
Could you take out the Graham crackers and these still bake okay? And is this using light of dark brown sugar?
yes, that is fine! i’d just replace it with more of another mixin! so more toffee or more white chocolate, or some of both. that will help them bake the same as they would with the graham crackers!
Hi,
I was wondering if you absolutely need the cornstarch? Would they turn out pretty similar without it?
hi! you can definitely sub the cornstarch with additional flour. the cornstarch helps with the texture and shape, but they’ll be fine with the flour instead!
Oh wow. I made these (small version) and added dark chocolate chips in addition to the white and…WOWEEEEE. Also only had cinnamon graham crackers on hand. so good and easy. New cookie in the rotation. Thank you for this recipe!
YAY so glad you loved these!! dark chocolate chips are such a good addition!
These cookies are so delicious! I love the toffee bits when they melt on the bottom and get crispy. I did omit about 1/4 cup of sugar overall, and thought they were plenty sweet. Will be making these again soon!!
YAY so glad you enjoyed!! and i agree — the melted toffee is my fav part too.
I have made these 4-5 times now and will be making them again tonight. They are delicious and are a favorite for my family. The large cookies are definitely better than the small cookies. I have tried without the white chocolate chips, but prefer them with.
so glad you love these!!
Can I use old fashioned oats instead of the rolled oats?
old fashioned oats and rolled oats are the same thing! so yes 🙂
Hey
I’m a bit confused about the measuring cups, how come 2 cups of flour are 260 grams? How many grams in the one cup you use?
hi! i use 130g for 1 cup of AP flour. if you look online, you’ll find that 1 cup of flour can range from 120-140 grams. i’ve found that when i measure 1 cup of flour with a measuring cup, it is around 130 g so that is what i use.
I made the large version and they are amazing… I have made them three times this month… I put them in freezer and munch when I want.. little more time on the treadmill but absolutely worth it..
YAY so glad you love these! and such a good idea to keep a stash in the freezer!
These are incredible. My favorite thing to bake is cookies, and typically I’m a choc chip girl… but I might be converted??? I can’t stop eating these once they’re done. Everyone loves them. I’ve made them several times within a couple months. I also follow the rec toffee recipe and it works great!!! Also— I do normal cookie format, not levain/large style. Chefs kiss!
yay i’m so glad!!! these can definitely convert any chocolate gal. so glad you love these!
just a heads up to anyone who wants to try this recipe out; the cinnamon comes off really strong, so it might help to add loads of the toppings. graham bits and white choc chips especially. i only really got the superb flavor combo when the outside of my cookies had extremely little dough peeking through because they were completely coated in chips and cracker bits. i might add a little ginger and allspice so that the cinnamon has some other aromas to bounce around with next time
otherwise, holy moly. we tried the small cookies; taste is superb, texture is magnificent.
yay, so glad you enjoyed these! if you don’t like a strong cinnamon taste, you can totally cut that back, or make sure you aren’t using cinnamon graham crackers (and go with a honey one instead). also i think ginger and allspice would be a wonderful addition!
Hi – do you think cinnamon graham crackers would add flavor or be too much
i think they’d be great!!
Hiii Mallory!! I was wondering if I can add up some pistachios to the mix! Do you think the flavors would work out together? ??
hi!! i think pistachios would be fun! i think pecans or walnuts might mesh better but if you love pistachios the most go with that!!
Will using Heath toffee bits be an issue in this recipe since they’re coated in chocolate?
no they should be totally fine! will just add a little chocolate flavor which is fine!
These are probably my favorite cookies ever!! So delicious and everyone I know loves them! Only problem I have is that every time I make them they spread a ton. Is there anything I can do to keep them from spreading? I use softened butter when making them and I chill them for a couple hours before baking as well, please help!!
hi! that’s strange they spread so much each time. are you using homemade toffee? sometimes that makes them spread a lot, but i always use homemade toffee and they should still be manageable. if they’re always spreading, i would add more flour. you could try adding 2-3 more tablespoons more and see if that helps.
These are delicious! Made the larger size after freezing the dough for 2 hours, and they didn’t spread too much. The cinnamon and graham crackers are such a cozy combo, these will definitely be made on repeat throughout the year!
yay so glad you loved these!! they are the best to have stocked in the freezer at all times for an impromptu snack!
Are we thawing these from the freezer or can we bake directly from the freezer? I made some different cookies last weekend and they didn’t freeze and or thaw and bake at all. Tried both methods and they were flat as a pancake.
hi! you can bake these straight from the freezer. you’ll need to add a couple extra minutes to the bake time, but no need to thaw them first!
Excited to try these! They sound delicious! Just curious…why do you only give the weight for the flour and not the other ingredients? Using grams is so much easier. Thank you for sharing the recipe.
hi! for my old recipes i just the grams measurements for flour since that is where most people mess up. however, for my newer recipes i provide all grams measurements. i’m working on updated all my old recipes and haven’t gotten to this one yet!
Could I brown the butter instead or would that change the texture too much?
you can, but i would add an ice cube once the butter is brown since you will lose some moisture in the process of browning the butter!
Shame on you…all my other cookie recipes are now just sitting around waiting to be made again because this cookie has now consumed our lives. :). I’ve made this cookie recipe two weekends in a row…me and hubby cannot get enough of them. I don’t normally comment on recipes but I had to tell you…this is an absolutely incredible cookie recipe! Thank you so much for sharing it!
i’m so glad you experienced the magic of these cookies!!! it’s hard to go back once you’ve tried them. so so glad you love them!
I have made this recipe so many times now and it is so good i always get asked for the recipe, I don’t have graham crackers where I’m from although I made homemade ones once and added them and it was delicious but it works perfectly well just using extra mix ins, I want to try pecans next .
I tend to brown the butter and diel the cinnamon back a little so i can taste the other flavours more. I also just made them with homemade toffee, adding 1 teaspoon of honey to the toffee to try and add the graham cracker flavour and it worked very well I might add it to the dough next time so I can put more in without worrying about the toffee being sticky.
I’ve also made this with rolled oats and quick oats and a mix of both and I’ve found that it works well with either
yay so glad you love this one!! and so fun you’ve tried so many different varieties.
These cookies are the absolute best! My go-to cookie recipe. I’ve shared them with many people and everyone literally loves them. They are so freaking good every single time! I’ve made without graham crackers (adding more white chocolate chips and toffee bits), and both ways are incredible. Not to mention, this is a very easy recipe!
yay i’m so glad!!! and yes, you can definitely adjust the mix-ins as needed! so glad you love these <3