Description
Oatmeal Snickerdoodles combine the chewy texture of oatmeal cookies with the classic cinnamon-sugar flavor of snickerdoodles. These soft, flavorful cookies are perfect for a cozy treat and bake quickly to golden perfection.
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 reaches the optimal temperature 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. Stir well to evenly distribute all the dry components.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the softened butter with brown and granulated sugars until the mixture is fluffy and light in texture, which incorporates air and ensures a tender cookie.
- Add Egg and Vanilla: Add the whole egg and vanilla extract to the butter-sugar mixture and mix again until fully incorporated.
- Combine Wet and Dry Ingredients: With the mixer running on low speed, gradually add the dry ingredient mixture into the wet ingredients until the dough becomes thick and just combined. Avoid overmixing to keep the cookies tender. This can also be done by hand using a wooden spoon if preferred.
- Form Dough Balls: Divide the dough into 30 equal portions, rolling each into a ball by hand to ensure uniform size for even baking.
- Prepare Baking Sheets: Line two cookie sheets with parchment paper to prevent sticking and aid in easy removal after baking.
- Coat Dough Balls: In a separate medium bowl, mix together the granulated sugar and cinnamon. Roll each dough ball in this cinnamon-sugar mixture to coat thoroughly, then place them on the prepared cookie sheets, fitting 15 per tray. Slightly flatten each ball just enough to keep them thick but allow for even baking.
- Bake Cookies: Bake in the preheated oven for 8 to 9 minutes, or until the edges are firm and the tops are a golden color, indicating they are fully baked but still soft inside.
- Cool Cookies: After baking, slide the parchment paper with the cookies onto cooling racks. Let them rest for two minutes so they firm up slightly. Then, using a spatula, carefully remove the cookies from the parchment and return them directly onto the cooling racks to cool further. The cookies will puff up in the oven and deflate slightly as they cool, giving the perfect chewy texture.
Notes
- Oatmeal Snickerdoodles deliver the chewy texture of oatmeal cookies combined with the beloved cinnamon-sugar flavor of classic snickerdoodles.
- Using quick oats instead of rolled oats ensures the cookies remain soft and chewy without a coarse texture.
- Be careful not to overbake; removing cookies when edges firm up but centers remain soft is key for the best texture.
- Chilling the dough briefly before rolling can make handling easier but is not necessary.
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
