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
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
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
