Creamy ricotta, warm cinnamon, and the comforting chew of rolled oats come together in a soft, tender bite that smells like a hug from the oven — that’s the first thing you notice about Oatmeal Ricotta Cookies – Extra-Soft – Cinnamon Spice. The ricotta keeps them pillowy, the oats give a gentle bite, and a hint of cinnamon lifts the aroma so the kitchen feels cozy before you even taste one.

These cookies are the kind of comfort food that gathers folks around the counter. They pair easily with simple sides like a bowl of soup, a platter of fresh fruit, or a warm breakfast bread when you want a sweet nibble at a family weekend. If you ever want more ideas for ricotta-forward treats, I’ve tucked away more ricotta cookie ideas that play on this same tender texture and flavor profile.

This version is truly simple and almost foolproof — a straightforward mix-and-bake that rewards gentle hands and a patient oven. Keep your ingredients at hand, mix until smooth, and you’ll find these cookies come out soft and slightly golden every time. They’re perfect for packing into school lunches, setting out at holiday tea, or sharing with neighbors on a chilly afternoon.

Why this recipe works

This recipe works because it balances tenderness and structure with familiar pantry ingredients. Ricotta is the secret to the extra-soft texture: its moisture and fine curds create a delicate crumb, so these cookies stay tender even after cooling. The oats add body and chew without weighing them down. Rolled oats hydrate just enough when mixed into a batter, giving a pleasant texture that contrasts with the creamy ricotta. The all-purpose flour and a modest amount of baking soda provide lift and help the cookies spread into those gently domed shapes we love.

Cinnamon here does more than add spice; it brightens the whole cookie. A teaspoon is enough to suggest warmth without overpowering the milkiness of the ricotta or the caramel notes of the brown sugar. Speaking of sugar, using both brown and granulated sugar gives depth: brown sugar brings a soft molasses flavor and extra moisture, while granulated sugar helps with a light, even spread. Unsalted butter folded in adds richness and mouthfeel. Eggs bind everything together and contribute to that soft, cake-like interior.

From the ease standpoint, this recipe is forgiving. You don’t need special equipment — a bowl and a whisk will do. Stirring until ingredients are just combined prevents overworking the gluten in the flour, which keeps the cookies tender rather than tough. If you want to see how ricotta transforms cookie texture in another approach, try a peek at that similar ricotta cookie method for inspiration; the principles are the same: gentle mixing, modest leavening, and the right balance of wet-to-dry ingredients. When you follow those simple rules, the result is a cookie that feels homemade and comforting, with a soft center, lightly crisped edges, and a flavor that invites a second help.

How to prepare Oatmeal Ricotta Cookies – Extra-Soft – Cinnamon Spice

Before you begin, gather your ingredients and let the ricotta and eggs come closer to room temperature for a minute or two — that helps everything come together more smoothly. The most satisfying part of making these cookies is the moment you scoop the dough onto the baking sheet: the texture is soft and a little pillowy, and the scoop marks hold their shape in a way that bakes into tender domes.

Work in simple steps: cream the ricotta with the sugars and butter until smooth. Whisk your dry ingredients separately so the cinnamon and baking soda are evenly distributed. Combine the two gently; a few streaks of flour are better than over-mixing. Folding in chocolate chips (if you like) at the end is a small pleasure — they dot the cookies with pockets of melted sweetness. When you bake, the edges will set first and the center stay soft; pull them when they’re lightly golden and still just set on top. Let them cool a few minutes on the baking sheet before moving them to a rack so they finish gently.

Ingredients

1 cup ricotta cheese
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
2 cups rolled oats
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chocolate chips (optional)

Instructions

Preheat the oven to 350°F (175°C).
In a large bowl, cream together the ricotta cheese and the brown sugar.
Add the granulated sugar and the softened butter. Mix until smooth.
Add the eggs. Mix.
Add the vanilla extract. Stir to combine.
In another bowl, whisk together the flour and the oats.
Add the baking soda, cinnamon, and salt to the dry mixture. Whisk to combine.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in chocolate chips if desired.
Drop spoonfuls of dough onto a lined baking sheet.
Bake for 12-15 minutes or until lightly golden.
Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

Serving ideas

A steaming bowl of soup makes these cookies a sweet finish to a cozy weeknight meal.
A platter of fresh fruit balances the richness and makes a lovely light dessert spread.
A slice of warm quick bread or tea loaf pairs well for brunch-style gatherings.
Drink pairing: for day-time, a milky coffee or chai tea complements the cinnamon. In the evening, a cup of herbal tea like chamomile or a glass of cold milk feels just right.

Storing this recipe

Store baked cookies in an airtight container at room temperature for up to three days to keep them soft. If you want to extend their fridge life, place them in a single layer in a shallow airtight container with a piece of wax paper between layers and refrigerate for up to a week; bring them to room temperature before serving for the best texture. For longer storage, freeze baked cookies on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to three months. Thaw overnight in the refrigerator or at room temperature.

To reheat, warm a cookie in a 300°F oven for 5-8 minutes, or microwave one for 8-12 seconds for a soft, just-baked feel. If frozen dough is your preference, scoop dough onto a baking sheet and freeze until solid, then store in a bag. Bake from frozen, adding an extra minute or two to the baking time.

Helpful tips

Keep the mixing gentle and stop when the ingredients are combined. Over-mixing develops gluten in the flour and can make these otherwise tender cookies tough. Fold dry into wet with a spatula using a few purposeful strokes. It’s okay to see some streaks of flour disappear as you fold; that means you’ve mixed enough.
Measure your oats and flour correctly. Scooping directly with a measuring cup can compact flour and oats, which affects texture. Fluff the oats and spoon the flour into the cup, leveling with a knife. If you prefer a softer cookie, you can lightly pulse half the oats in a food processor for a few seconds to break them down slightly; this gives a finer crumb while keeping some chew.
Watch the bake time carefully. Because these cookies are soft, they can go from perfectly tender to overdone quickly. Look for lightly golden edges and a set top. If you like the centers very soft, err on the shorter side of the bake time. Rotate your baking sheet halfway through if your oven browns unevenly. If you find the bottoms browning too fast, use parchment or a silicone mat and consider a lighter-colored baking sheet.
Use full-fat ricotta for the best texture. Low-fat varieties have different moisture and can yield a drier cookie. If your ricotta seems very wet, drain it briefly in a fine mesh sieve for a few minutes so the dough isn’t overly loose.
Chill the dough briefly if your kitchen is warm and the dough is too soft to scoop. A 20-minute chill firms things enough for neat mounds that bake into tidy, evenly shaped cookies. Don’t chill for too long or the butter will harden and the cookies won’t spread properly.

These tips help avoid common pitfalls: over-mixing, incorrect measuring, and over-baking. With gentle hands and mindful timing, these cookies turn out soft every time.

Recipe variations

Add a nutty twist: Stir in 1/2 cup chopped toasted almonds or walnuts for crunch and toasty flavor.
Citrus-kissed version: Add 1 teaspoon of orange zest and swap cinnamon for a pinch of cardamom to brighten the profile.
Oatmeal and dried fruit: Replace chocolate chips with 1 cup of dried cranberries or raisins and a sprinkle of chopped pecans for a classic old-fashioned cookie feel.

Frequently asked questions

Q: How do I keep these cookies extra soft?
A: Use full-fat ricotta and avoid over-baking. Pull them from the oven when the edges are set and the centers are still slightly soft. Cool briefly on the baking sheet so they finish setting gently.

Q: Can I make the dough ahead of time?
A: Yes. You can chill the dough in the fridge for up to 48 hours. If you freeze it, bake from frozen, adding a couple of minutes to the bake time.

Q: Are these cookies suitable for children’s lunchboxes?
A: Absolutely — they’re tender and not overly sweet. Keep them in an airtight container and include a small ice pack if you prefer them chilled for longer days.

Q: Can I use quick oats instead of rolled oats?
A: You can, but the texture will be finer and less chewy. If you use quick oats, the dough may be a bit looser, so keep an eye on bake time and consider reducing the oats slightly.

Conclusion

These Oatmeal Ricotta Cookies – Extra-Soft – Cinnamon Spice are a gentle, dependable treat that brings warmth to any kitchen and comfort to any table. If you enjoy exploring cookie textures, you might also appreciate the classic technique shown in New-Fashioned Snickerdoodles – Serious Eats, which shares ideas about timing and texture that pair nicely with what you’ll learn here. Oatmeal Ricotta Cookies – Extra-Soft – Cinnamon Spice are simple to make, easy to share, and leave a little warmth wherever they go.

Oatmeal Ricotta Cookies – Extra-Soft – Cinnamon Spice