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Crunchy Cinnamon-Oat Drops

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Bothe

Crunchy Cinnamon-Oat Drops Recipe

"Crunchy" is the key word in the name of these cookies. Oats and toasted walnuts lend nutty taste and crisp texture, while cinnamon — both the spice, and cinnamon chips — add their signature flavor. A warm summer day is the perfect setting for these cookies, and lemonade the perfect accompaniment.

At a glance

Prep
Bake
Total
Yield
2 dozen cookies.
Nutrition information

Ingredients

Choose your measure:

  • 1 cup chopped walnuts
  • 1/4 teaspoon salt, preferably extra-fine
  • 1/2 cup (8 tablespoons) unsalted butter
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 large egg
  • 1 1/3 cups old-fashioned rolled oats, ground for 30 seconds in a food processor
  • 1 cup cinnamon chips

Instructions

  1. Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment paper.
  2. To prepare the nuts: Toss the nuts with the 1/4 teaspoon salt and spread them in a 9" round cake pan or similar-size pan.
  3. Bake the nuts until they're beginning to brown, 8 minutes. Remove them from the oven and set them aside to cool.
  4. To prepare the dough: Beat the butter, sugar, vanilla, cinnamon, 1/2 teaspoon salt, and baking powder until creamy.
  5. Beat in the egg, then the oats.
  6. Stir in the chips and toasted walnuts.
  7. Drop the dough by tablespoonfuls onto the prepared baking sheets.
  8. Bake the cookies, reversing the pans midway through (top to bottom, bottom to top,) for about 20 minutes, until they're golden brown around the edges, though still quite light in the center.
  9. Remove the cookies from the oven, and transfer them to a rack to cool.
  10. Yield: 2 dozen cookies.

Nutrition Information

  • Serving Size 1 cookie (31g)
  • Servings Per Batch 24
Amount Per Serving:
  • Calories 150
  • Calories from Fat 90
  • Total Fat 10g
  • Saturated Fat 4.5g
  • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 80mg
  • Total Carbohydrate 15g
  • Dietary Fiber 1g
  • Sugars 11g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.