Oatmeal Snickerdoodle Cookies
These Oatmeal Snickerdoodle cookies are incredibly soft and chewy. They rolled in Saigon Cinnamon, White Sugar, Rolled Quick Oats and baked to perfection. The cookie edges are crisp with the centers are soft and buttery. These fall hybrid cookies are the best of both worlds.
Servings 15 servings
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.