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
Scale
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
