Next, stir in the rolled oats, baking powder, ground cinnamon, and salt. Mix until everything is incorporated. The batter should be thick and slightly sticky, and the scent of cinnamon will start to fill your kitchen. If you’re adding raisins or nuts, now is the time to fold them into the mix. They give the cookies a nice crunch and added flavor.
Using a spoon, drop tablespoon-sized amounts of the cookie dough onto the prepared baking sheet, making sure there’s enough space between each one. You can expect them to spread a little as they bake, so spacing them out is important. Bake the cookies for 18-20 minutes until they are golden brown and set in the middle. The smell of cinnamon will be almost intoxicating!
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This waiting period builds all the anticipation. I love to enjoy them warm, but they’re just as good at room temperature if you can wait!
Pro Tips for Best Results
I tested this recipe three ways; first with all-purpose flour, then almond flour, and finally using a gluten-free mix. Each option worked out beautifully, but I found that the rolled oats really gave the best texture—it’s chewy and hearty. I recommend sticking with oats if you can.
One small trick I’ve incorporated is letting the cottage cheese come to room temperature before mixing my ingredients. This helps create smooth batter and keeps the cookies from being too dense. I noticed a big difference in the fluffiness when I made this adjustment!
Also, if you love an extra kick of cinnamon, consider adding a sprinkle of cinnamon sugar on top before baking. It adds a delightful sweet crunch to each bite, elevating the flavor and making them feel even more like a special treat.
Common Mistakes to Avoid
A common pitfall I encountered was not measuring the ingredients accurately. I ended up with some batches too dry and some too wet. Make sure to measure the oats properly—the cookies will not hold together well if they’re too dry. Use the spoon-and-level method with your measuring cups for the most accuracy.
I also found that people can sometimes overlook the importance of mixing the wet ingredients thoroughly. Take your time and ensure they’re well combined, especially with the cottage cheese. You want the smoothest batter possible to avoid those little clumps when baking.
Another mistake to watch out for is baking time. Keep an eye on these cookies as they bake. They can go from perfect to overdone in a matter of minutes, and trust me, I learned that the hard way. When in doubt, take them out a tad early; they’ll continue to cook on the baking sheet once removed from the oven.
Finally, don’t rush the cooling process. I made this mistake once and, oh boy, the cookies fell apart when I tried to move them too soon. Allow them to cool slightly on the sheet—your patience will be rewarded with nice, chewy cookies.
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