Cinnamon Oatmeal Cookies with Caramel Frosting

There has been a version of this cookie recipe floating around my notebook for a long time. It’s never been quite right though. I tried changing so many things from butter temperature, butter vs. SHORTENING, baking soda and powder amounts. I think I’ve finally come up with something that I’m happy with. Although it will probably change someday because I can’t seem to leave a recipe alone for very long.

For anyone who has made any of my cookie recipes before, you know that I’m a huge fan of chilling my dough before baking. You will all be happy to find out that this one does not require chilling!

Cinnamon Oatmeal Cookies
1 c. Butter, Softened
1 1/2 c. Brown Sugar
1/2 c. Sugar
2 eggs
1 tsp Vanilla
1/2 tsp Salt
1/2 tsp Baking Soda
1/2 tsp Baking Powder
2 TBSP Cornstarch
3 tsp Cinnamon
2 c. Flour
2 c. Old Fashioned Oats
Preheat oven to 375°. Microwave butter until just partially melted, not all of it needs to be melted. Add that to large bowl with sugars. Using stand mixer or hand mixer cream butter and sugar together until smooth. Mix in vanilla and eggs. To the wet ingredients add all dry ingredients, except the oatmeal. Mix in the oatmeal last. Scoop out onto parchment paper lined cookie sheet. Bake at 375° for 9-10 minutes.
Allow cookies to cool completely and frost. I think these could also be frosted with peanut butter or chocolate frosting too!
**This time is based off my large 2 TBSP cookie scoop! Adjust time if using a smaller scoop. **
Caramel Frosting
Here is the link to our caramel frosting recipe!
I have made and frosted these then froze them for about 2 weeks. Set them out the night before I wanted them and they were still really good, held up well. I did put some press and seal over the container and then put the lid on hoping to keep them a little more airtight.