If you’re anything like me and love the cozy comforts of classic cookies but want a little twist, you’re going to adore this Oatmeal Snickerdoodles Recipe. It combines the chewy goodness of oatmeal with that signature cinnamon-sugar kick of snickerdoodles, making every bite a warm hug for your taste buds. Trust me, once you try this recipe, it’ll become your new go-to treat for sharing with family or sneaking a few extras just for yourself!
Why You’ll Love This Recipe
- Perfect Texture: These cookies are soft and chewy with just the right amount of crumble from the oats.
- Classic Meets Comfort: Combines the nostalgic flavor of snickerdoodles with hearty oatmeal goodness.
- Quick and Simple: Easy to whip up, even on a busy weeknight or spontaneous cookie craving.
- Family Favorite: My loved ones go crazy for this recipe—perfect for sharing or gift-giving!
Ingredients You’ll Need
This oatmeal snickerdoodles recipe uses simple ingredients that you probably already have on hand. The quick oats add that chewy surprise, and the cream of tartar gives us the authentic snickerdoodle tang.
- All-purpose flour: The base of the cookie that gives structure.
- Quick oats: Not rolled oats—quick oats blend better and give softer chewiness without being too chunky.
- Baking soda: Helps the cookies rise just right for that tender texture.
- Cream of tartar: The secret ingredient for that classic snickerdoodle tang.
- Ground cinnamon: Spices up the dough and the sugar coating — essential for that warm snickerdoodle flavor.
- Salt: Balances the sweetness and enhances flavor.
- Butter, softened: I like to leave it out for about an hour so it blends smoothly for that fluffiness.
- Brown sugar: Adds moisture and a touch of caramel flavor.
- Granulated sugar: Provides sweetness and crisp edges.
- Egg: Binds everything together and adds tenderness.
- Vanilla extract: Just a splash brightens the whole cookie.
- Additional sugar and cinnamon for rolling: This is your classic cinnamon sugar coating — don’t skip it!
Variations
I love that this Oatmeal Snickerdoodles Recipe is super flexible—feel free to tweak it to suit your cravings or dietary needs. Sometimes I add a handful of raisins or chopped nuts when I want some extra texture.
- Oatmeal Raisin Snickerdoodles: Adding golden raisins is a favorite combo in my house for a bit of chewiness and natural sweetness.
- Gluten-Free Variation: Swap all-purpose flour for a gluten-free flour blend that you trust—makes these cookies accessible for everyone.
- Spiced Up: Try adding a pinch of nutmeg or cardamom to the dough to deepen the flavor.
- Vegan Twist: Use vegan butter and a flax egg to make it plant-based. It works surprisingly well, I’ve tried this when friends visit!
How to Make Oatmeal Snickerdoodles Recipe
Step 1: Preheat and Prep Your Ingredients
Start by preheating your oven to 400°F (200°C). While it heats up, mix the dry ingredients—flour, quick oats, baking soda, cream of tartar, cinnamon, and salt—in a medium bowl. This step ensures all those wonderfully warm flavors are evenly distributed.
Step 2: Cream Butter and Sugars
Using a stand mixer fitted with the paddle attachment (or hand mixer if you prefer), beat the softened butter with both brown and granulated sugars until fluffy and light. It takes about 3-4 minutes, and this fluffiness makes a world of difference in the cookie texture.
Step 3: Add Egg and Vanilla
Once your mixture is nicely creamed, add the egg and vanilla extract. Keep mixing until they’re fully incorporated. This step adds moisture and that irresistible rich flavor you want in a snickerdoodle.
Step 4: Combine Dry and Wet Ingredients
With your mixer on low, gradually add the dry mixture to the wet ingredients. Mix just until everything is combined—don’t overbeat here or your cookies might get tough. The dough will be thick, almost like a soft play dough, perfect for rolling.
Step 5: Form and Coat the Dough Balls
Divide the dough into about 30 equal balls by hand. Roll each ball in the cinnamon and sugar mixture, coating them evenly—this is where that iconic snickerdoodle sparkle forms. Place them evenly spaced on two baking sheets lined with parchment paper. Give each ball a gentle press so they’re slightly flattened but still thick.
Step 6: Bake and Cool
Bake in your preheated oven for 8-9 minutes, or until the edges look firm and the tops have a golden hue. They’ll come out puffy but will deflate as they cool—don’t worry, it’s supposed to be that way! Transfer the parchment with cookies onto cooling racks, let them sit for two minutes, then gently lift with a spatula onto the racks to cool completely.
Pro Tips for Making Oatmeal Snickerdoodles Recipe
- Use Softened Butter: Let your butter come to room temp for at least an hour—that’s the key to getting your sugars to whip fluffy.
- Don’t Overmix: Combine wet and dry just until mixed to avoid tough cookies—this is something I learned the hard way!
- Roll Evenly: For consistent baking, make all your dough balls the same size and coat well with cinnamon sugar.
- Timing is Key: Keep a close eye in the last minute of baking so your snickerdoodles don’t brown too much and lose their soft center.
How to Serve Oatmeal Snickerdoodles Recipe
Garnishes
I usually skip fancy garnishes because these cookies shine on their own, but if you want to jazz them up, a light dusting of powdered sugar or a drizzle of white chocolate pairs beautifully. Sometimes a sprinkle of extra cinnamon right after baking adds a cozy look and taste that’s irresistible.
Side Dishes
These cookies are fantastic alongside a hot cup of coffee or a creamy glass of milk. For a fun dessert spread, I like to serve them with vanilla ice cream or a warm apple cider—they complement the cinnamon notes perfectly!
Creative Ways to Present
For holiday parties, I’ve arranged these oatmeal snickerdoodles on a festive platter with sprigs of fresh mint and small bowls of cinnamon sugar for guests to add an extra coating if they’re feeling indulgent. They also look adorable stacked in clear jars tied with ribbon as gifts!
Make Ahead and Storage
Storing Leftovers
Once cooled completely, I store leftover cookies in an airtight container at room temperature. They stay fresh and chewy for about 4-5 days, though mine rarely last that long!
Freezing
If I want to save them longer, I freeze the dough balls before baking. Just portion and roll them in cinnamon sugar, freeze on a tray, then transfer to a zip-top bag. When ready, bake straight from frozen—just add an extra minute or two to baking time.
Reheating
Reheat leftover cookies in a low oven (about 300°F) for 5 minutes or pop them in the microwave for 10-15 seconds to get that freshly-baked warmth and softness back. It’s like having them straight out of the oven again.
FAQs
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Can I use rolled oats instead of quick oats for this Oatmeal Snickerdoodles Recipe?
While rolled oats can be used, quick oats work best for this recipe because they blend smoothly into the dough, giving a tender, chewy texture without making the cookies too chunky. If using rolled oats, consider pulsing them briefly in a food processor to break them down.
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Why does this recipe use cream of tartar?
Cream of tartar is classic in snickerdoodles because it adds a slight tangy flavor and helps activate the baking soda for perfect rise and texture. It’s the ingredient that gives these cookies their distinctive snickerdoodle character.
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How do I prevent the cookies from spreading too much?
Make sure your butter is softened but not melted, and don’t overmix the dough once the flour is added. Also, chilling the dough briefly before baking can help keep the cookies from spreading too thin.
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Can I make these cookies vegan?
Yes! Use vegan butter and substitute the egg with a flax or chia egg (1 tbsp ground flaxseed mixed with 3 tbsp water). It won’t change the flavor much and still yields chewy, delicious oatmeal snickerdoodles.
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What’s the best way to store leftover cookies?
Store completely cooled cookies in an airtight container at room temperature. You can add a slice of bread to keep them soft longer—the cookies absorb moisture from the bread.
Final Thoughts
This Oatmeal Snickerdoodles Recipe has become a beloved staple in my kitchen because it effortlessly combines two classic cookie favorites into one cozy, chewy package. I love sharing these with friends who often ask for the recipe, and I’m confident you’ll get just as many compliments. So, grab your mixing bowl and give it a go—you’ll be so glad you did, especially when that cinnamon-sugar aroma fills your home!
Print
Oatmeal Snickerdoodles Recipe
- Prep Time: 20 minutes
- Cook Time: 8-9 minutes
- Total Time: 28 minutes
- Yield: 30 cookies (approximately 2 to 2 ½ dozen)
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Oatmeal Snickerdoodles combine the chewy texture of oatmeal cookies with the classic cinnamon-sugar flavor of snickerdoodles, making a soft, flavorful treat that’s perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup quick oats (not rolled oats)
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 1 cup butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 whole egg
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 2 tablespoons granulated sugar
- 2 ½ teaspoons ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F to ensure it’s hot and ready for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, thoroughly combine the flour, quick oats, baking soda, cream of tartar, cinnamon, and salt to distribute all the dry components evenly.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the softened butter with the brown and granulated sugars until the mixture becomes light and fluffy.
- Add Egg and Vanilla: Incorporate the whole egg and vanilla extract into the butter-sugar mixture and mix until well blended.
- Combine Wet and Dry: With the mixer running on low, slowly add the dry ingredients to the wet ingredients. Mix just until a thick dough forms; overmixing can affect the cookie texture.
- Shape Dough Balls: Divide the dough into 30 equal portions by rolling them into balls by hand to ensure uniform size.
- Prepare Baking Sheets: Line two cookie sheets with parchment paper to prevent sticking and promote even baking.
- Roll in Cinnamon Sugar: In a separate bowl, mix the granulated sugar and ground cinnamon. Roll each dough ball in this mixture before placing them on the prepared baking sheets, spacing 15 per tray. Lightly flatten each ball, keeping them thick.
- Bake Cookies: Bake in the preheated oven for 8-9 minutes or until the edges are set and the tops turn golden brown.
- Cool Cookies: Slide the parchment paper with the baked cookies onto cooling racks. After about two minutes, use a spatula to lift cookies off the parchment and place them directly on the racks to cool completely. They will deflate slightly as they cool, yielding a soft and chewy texture.
Notes
- Oatmeal Snickerdoodles combine the chewy texture of oatmeal cookies with the classic snickerdoodle cinnamon-sugar flavor.
- Use quick oats, not rolled oats, for the right texture.
- Slight flattening before baking helps achieve the perfect shape and thickness.
- Removing cookies from parchment early prevents sogginess and keeps bottoms crisp.
Nutrition
- Serving Size: 2 cookies
- Calories: 252
- Sugar: 14.9 g
- Sodium: 89.6 mg
- Fat: 12.8 g
- Saturated Fat: 7.8 g
- Unsaturated Fat: 4.8 g
- Trans Fat: 0 g
- Carbohydrates: 31.4 g
- Fiber: 1.2 g
- Protein: 2.9 g
- Cholesterol: 44.9 mg
