If you’re a cookie lover—and let’s be honest, who isn’t?—then you’re going to absolutely adore this Oatmeal Snickerdoodle Cookies Recipe. These cookies marry the chewy heartiness of classic oatmeal cookies with the irresistible cinnamon-sugar warmth of snickerdoodles. When I first tried baking these, I was hooked instantly, and now they’re a staple in my cookie rotation. Stick around, because I’m going to share all the tips and tricks to help you nail these gorgeous treats every time!
Why You’ll Love This Recipe
- Perfect chewy texture: The oats add just enough chew but the cookies stay soft, not crumbly.
- Nostalgic flavor combo: It’s the cinnamon-sugar hit of snickerdoodles with a hearty oatmeal twist.
- Quick and simple to make: You don’t need fancy ingredients or complicated steps—great for weeknight baking.
- Kid-approved and crowd-pleaser: My family goes crazy for these, and they’re perfect for sharing.
Ingredients You’ll Need
Each ingredient plays its part in creating the perfect balance of flavor and texture in this Oatmeal Snickerdoodle Cookies Recipe. Plus, I’ll share some little nuggets I’ve learned about picking the best ones for baking success.
- All-purpose flour: The backbone of the cookie, giving structure without heaviness.
- Quick oats: I recommend quick oats for this recipe because they blend smoothly without adding a tough chew that rolled oats can sometimes give.
- Baking soda: Adds just the right lift and helps those cookies get nicely golden.
- Cream of tartar: Key if you want that traditional snickerdoodle tang and slight tangy bite.
- Ground cinnamon: This spice is your best friend here—don’t skimp on it for that warm snickerdoodle flavor.
- Salt: Enhances the sweetness and rounds out all the flavors.
- Butter (softened): I always use real butter, softened to room temperature; it’s what makes the cookies tender yet flavorful.
- Brown sugar: Adds moisture and a deep caramel-like flavor that’s essential for chewy cookies.
- Granulated sugar: Gives a nice balance and that classic snickerdoodle crunch when combined with cinnamon.
- Egg: Binds everything together and adds moisture.
- Vanilla extract: For that little extra warmth and aroma that keep the flavors balanced.
- Sugar and cinnamon for rolling: This finishing touch is what makes snickerdoodles stand out with their signature crackly, cinnamon-sweet crust.
Variations
I love how versatile these oatmeal snickerdoodle cookies are—once you get the base down, feel free to make the recipe your own depending on what you have or what you’re craving!
- Add-ins: I’ve thrown in mini chocolate chips or chopped nuts before, and it gave a delicious twist without overpowering the classic flavors.
- Gluten-free version: You can swap the all-purpose flour with a gluten-free baking blend; just make sure it includes xanthan gum for structure.
- Spice it up: If you like a little extra kick, adding a pinch of cayenne or nutmeg brings a fun warmth.
- Vegan adaptation: Replace butter with vegan butter and egg with a flax or chia egg—though texture will be slightly different, it still tastes amazing!
How to Make Oatmeal Snickerdoodle Cookies Recipe
Step 1: Get your dry ingredients ready
Start by preheating your oven to 400°F. Mix the flour, quick oats, baking soda, cream of tartar, cinnamon, and salt together in a medium bowl. I like to whisk them a bit so everything is evenly distributed—this little step ensures every cookie has that perfect blend of flavors.
Step 2: Cream the butter and sugars
In your stand mixer fitted with the paddle attachment (or using a hand mixer), beat together the softened butter, brown sugar, and granulated sugar until fluffy—usually about 2-3 minutes. This step is key because properly creamed butter and sugar give you that light texture we all love. If you don’t cream enough, your cookies might turn out denser.
Step 3: Add egg and vanilla
Once your butter and sugars are fluffy, add the egg and vanilla extract, mixing again until everything is smooth and well combined. This adds moisture and richness to the dough.
Step 4: Combine wet and dry ingredients
With your mixer running on low, slowly add the dry ingredients to the wet mixture. Mix just until combined—you want a thick dough, not an overworked one. Overmixing can make the cookies tough, and we definitely want soft and chewy snickerdoodles here!
Step 5: Shape and coat the cookies
Roll the dough into about 30 small balls using your hands. In a medium bowl, mix together the sugar and cinnamon for coating. Roll each dough ball in the cinnamon sugar, then place them spaced out on parchment-lined baking sheets—15 dough balls per sheet works perfectly. Give each cookie a slight press to flatten them a bit, but keep them thick so they puff up nicely.
Step 6: Bake and cool
Bake for 8 to 9 minutes until the edges are firm and the tops have a golden hue. Here’s a tip: the cookies will come out puffed up but then gently deflate as they cool, which gives them that lovely soft texture. Carefully slide the parchment paper with cookies onto cooling racks, let them sit for two minutes, then use a spatula to transfer the cookies off the parchment to cool completely.
Pro Tips for Making Oatmeal Snickerdoodle Cookies Recipe
- Use quick oats, not rolled oats: I discovered this trick because rolled oats can give a chewier edge that some folks might find too coarse.
- Don’t overmix the dough: Mix just until ingredients are combined to keep your cookies tender.
- Chill the dough if warm: If your kitchen is hot or the dough feels too soft to handle, chilling it 15 minutes helps with shaping.
- Watch the baking time closely: One minute too long can make cookies dry; cookies should still look soft in the middle when you pull them out.
How to Serve Oatmeal Snickerdoodle Cookies Recipe
Garnishes
I usually keep it simple with these cookies—just a dusting of cinnamon sugar before baking. Sometimes, I sprinkle a tiny pinch of flaky sea salt just before serving for a fun sweet-salty twist. It’s unexpected but so good!
Side Dishes
These cookies pair perfectly with a warm cup of coffee, chai tea, or even cold milk (classic choice). For a cozy brunch, serve alongside a fresh fruit salad or yogurt parfait.
Creative Ways to Present
For gatherings, I like arranging these cookies on a wooden board alongside mini jars of cinnamon sugar and honey butter—people love customizing their bites. They’re also fantastic stacked in a clear cookie jar as a gift!
Make Ahead and Storage
Storing Leftovers
Leftover cookies keep well in an airtight container at room temperature for up to 4 days. I usually place parchment paper between layers to keep them from sticking together. They stay soft and chewy, just like fresh!
Freezing
I’ve had great success freezing both the dough balls and baked cookies. For dough, freeze on a tray before transferring to a freezer-safe bag—this way you can bake fresh batches anytime. Baked cookies thaw quickly on the counter or in your hand.
Reheating
If you want to refresh stored cookies, a quick 8-10 second zap in the microwave or 3-4 minutes in a warm oven (350°F) brings back that just-baked softness and aroma.
FAQs
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Can I use rolled oats instead of quick oats in this recipe?
While you can substitute rolled oats, quick oats work better here because they blend into the dough more smoothly, resulting in a gentler chew. Rolled oats may make the cookies a bit tougher or grainier.
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Why is cream of tartar important in snickerdoodle cookies?
Cream of tartar reacts with baking soda to give snickerdoodles their characteristic tangy flavor and chewy texture. It’s what sets them apart from plain cinnamon sugar cookies.
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Can I make these cookies vegan?
Yes! Swap the butter with vegan butter and replace the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water). The texture might be slightly different but still delicious.
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How do I prevent the cookies from spreading too much?
Make sure your butter is softened but not melted, and chill the dough for 15 minutes if it feels too soft. Also, don’t over-flatten the dough balls before baking—just a gentle press is enough to shape them.
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What’s the best way to store leftover oatmeal snickerdoodle cookies?
Store them in an airtight container at room temperature with layers separated by parchment paper. They’ll stay soft and chewy for up to 4 days.
Final Thoughts
This Oatmeal Snickerdoodle Cookies Recipe is one of those magical ones that always impresses without causing stress in the kitchen. I absolutely love how these cookies turn out soft, chewy, and bursting with that classic cinnamon-sugar flavor, yet with a bit more heartiness from the oats. Whether you’re baking for the family, a party, or a cozy treat to yourself, these cookies always hit the spot. I’m excited for you to give this recipe a try and make it your own—you’ll find yourself coming back to it again and again, just like I do!
Print
Oatmeal Snickerdoodle Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 8-9 minutes
- Total Time: 28-29 minutes
- Yield: 30 cookies (approximately 2 to 2 ½ dozen)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Oatmeal Snickerdoodles combine the soft, chewy texture of classic oatmeal cookies with the iconic cinnamon-sugar flavor of snickerdoodles, resulting in a delightful twist on two beloved cookie recipes.
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
Topping
- 2 tablespoons granulated sugar
- 2 ½ teaspoons ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it’s hot enough for baking the cookies evenly.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, quick oats, baking soda, cream of tartar, ground cinnamon, and salt, mixing them thoroughly to evenly distribute all leavening agents and spices.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the softened butter with the brown sugar and granulated sugar until the mixture is fluffy, which helps create a light texture in the cookies. If you don’t have a mixer, cream them well by hand.
- Add Egg and Vanilla: Add the whole egg and vanilla extract to the butter and sugar mixture, then mix again until fully incorporated for flavor and moisture.
- Combine Wet and Dry Ingredients: With the mixer running on low speed, gradually add the dry ingredients to the wet ingredients to form a thick dough. Mix just until combined to avoid overworking the dough, which can make the cookies tough.
- Shape Dough Balls: Divide the dough into 30 equal portions and roll each into a ball by hand for uniform cookie size.
- Prepare Baking Sheets: Line two cookie sheets with parchment paper to prevent sticking and make cleanup easier.
- Prepare Cinnamon Sugar Coating: In a medium bowl, mix together 2 tablespoons granulated sugar and 2 ½ teaspoons ground cinnamon for rolling the dough balls.
- Coat and Arrange Dough Balls: Roll each dough ball in the cinnamon sugar mixture to coat evenly, then place 15 balls on each prepared baking sheet. Slightly flatten each ball while keeping them thick for the desired snickerdoodle shape and texture.
- Bake Cookies: Bake in the preheated oven for 8-9 minutes, or until the edges are firm and the tops turn golden, indicating they are perfectly baked.
- Cool Cookies: Slide the parchment paper with cookies onto cooling racks. After about two minutes, use a spatula to carefully remove the cookies from the parchment and place them directly on the racks. This prevents sogginess and allows them to cool completely, during which they will deflate slightly from their puffed form.
Notes
- Oatmeal Snickerdoodles blend the soft chewiness of oatmeal cookies with the classic cinnamon-sugar flavor of snickerdoodles, making a unique and comforting treat.
- Using quick oats instead of rolled oats helps maintain a tender texture without heaviness.
- Don’t overmix the dough once the dry ingredients are added to keep the cookies soft.
- Flatten the dough balls just slightly before baking to get the perfect thickness and texture.
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: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 31.4 g
- Fiber: 1.2 g
- Protein: 2.9 g
- Cholesterol: 44.9 mg
