Oatmeal Snickerdoodle Cookies include some of the most popular fall flavors, oats and cinnamon. When you put them together, you get these soft and chewy oatmeal snickerdoodle cookies! The warm spices combined with the crispy texture of the oats is the ideal hybrid for a fall cookie.
Oatmeal Snickerdoodle Cookie Dough
For these oatmeal snickerdoodle cookies I wanted the dough to resemble a snickerdoodle. I crafted this recipe to have the same iconic buttery, tart chewy texture of a snickerdoodle minus the cream of tartar (I find it difficult to work with since it’s not always found in grocery stores).
Not sure what I’m talking about? For the newbies, here’s a news flash: snickerdoodle cookies traditionally include cream of tartar to cut the sweetness with a bit of tangy. It set’s the snickerdoodle dough apart from a basic sugar cookie. But, if you ask me, the cream of tartar isn’t necessary. Adding, extra baking powder works just as well to cut the sweet notes.
Ingredients
Looking for full breakdown on what set’s these Oatmeal Snickerdoodle Cookie apart for the rest? Check out the ingredients below:
- All purpose flour
- Quick rolled oats
- Baking powder instead of Cream of Tartar*
- Siagon ground cinnamon
- Unsalted butter
- White sugar
- Vanilla extract
- Eggs
- Salt
Oatmeal Snickerdoodle Spices
The star of this cookie is the ground cinnamon. I’m all about extra flavor power, so in this recipe I highly recommend using Siagon Ground Cinnamon. It packs a punch and smells insanely good! Not to mention it compliments the rolled oats perfectly.
Keep it Soft and Chewy
Baking cookies is a science. To ensure the perfect soft and chewy Oatmeal Snickerdoodle cookie texture, you have to bake just until the the edges are set and the centers are soft. Don’t worry if the cookies look underdone. As they cool, the center will set and remain chewy. Trust me – this method is key!
Oatmeal Snickerdoodle Cookies
Ingredients
- 3 cups all purpose flour sifted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons siagon ground cinnamon
- 1 cup unsalted butter soften
- 1 1/3 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup quick rolled oats
Topping
- 1/3 cup white sugar
- 1 tablespoon siagon ground cinnamon
Instructions
- Preheat oven to 375 degrees (F). Prepare cookie sheet with a sheet of parchment paper.
- In a large bowl, whisk dry ingredients: flour, baking powder, salt and cinnamon. Make sure there are no lumps.
- In another bowl, using a hand mixer, whisk the wet ingredients. Start by creaming the soften butter with the white sugar. Whisk until light yellow and fluffy.
- Slowly incorporate the eggs until smooth. Then add the vanilla extract.
- Begin to mix the dry ingredients into the wet ingredients, in small portions. Slowly fold the batter using a spatula, making sure to scrape the sides of the bowl. Do not overmix. Just loosely incorporate.
- Lastly, fold in the rolled oats. Once combined, scoop balls of dough and roll them in the palm of your hand.
- Toss the balls in a mixture of cinnamon and sugar. Coat well and place on parchment lined cookie sheet.
- Space the snickerdoodle balls out evenly and bake for exactly 10 minutes. Cookies will appear under-baked.
- Remove the cookies and allow to cool until the edges are set and the center is soft and chewy.
