Snickerdoodle Oatmeal Cookies
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5.0
225 reviews
Excellent
Snickerdoodle Oatmeal Cookies
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The familiar cinnamony tang from Snickerdoodles meets the fun texture of an oatmeal cookie for a hybrid holiday treat. These Snickerdoodle Oatmeal Cookies will be a fun new addition to your Christmas cookie exchange.
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Ingredients
- ½ cup unsalted butter melted
- ½ cup light brown sugar
- ¼ cup white sugar
- 1 egg
- ¾ tsp vanilla extract
- 1 cup all purpose flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ½ tsp cream of tartar
- 1 ½ cup old fashioned oats
- 1 ½ tsp ground cinnamon
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Instructions
- In a glass mixing bowl, microwave butter in 30-second intervals until it is melted.
- Add brown and white sugar into the bowl and use a hand mixer to beat it together until all of the butter is absorbed by the sugar.
- Add egg and vanilla extract to the mixing bowl and beat again.
- Pour in the flour, salt, ground cinnamon, baking powder, baking soda, and cream of tartar to the bowl. Mix until all of the dry ingredients are absorbed.
- Use a rubber spatula to fold in the oats - do not use a hand mixer here as you can ‘burn’ the oats and the cookies will spread.
- Then, preheat the oven to 350°F and chill the cookie dough in the fridge for 30 minutes.
- Use a cookie scooper to scoop the dough onto a parchment lined baking sheet. This recipe makes 18 cookies. You’ll likely need two cookie sheets or to bake two batches.
- Bake cookies for 10-12 minutes or until the outsides of the cookie turn golden brown.
- Remove from the oven and place onto a wire rack (or slide the parchment paper off of the baking tray with the cookies and let them cool off the pan).
Notes
- Use Old Fashioned Oats and don’t skip the cream of tartar! Instant oats will not hold up well after baking and you’ll get a mushy cookie. The cream of tartar is necessary for the snickerdoodle tang.
- Use Old Fashioned Oats and don’t skip the cream of tartar! Instant oats will not hold up well after baking and you’ll get a mushy cookie. The cream of tartar is necessary for the snickerdoodle tang.
- Use a rubber spatula to fold in the oats - do not use a hand mixer as you can ‘burn’ the oats and the cookies will spread!
- Use a rubber spatula to fold in the oats - do not use a hand mixer as you can ‘burn’ the oats and the cookies will spread!
- Store in an airtight container in the fridge with parchment between the layers to prevent cookies from sticking together.
Nutrition Information
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Serving
1cookie
Calories
123kcal
(6%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Monounsaturated Fat
2g
Cholesterol
24mg
(8%)
Sodium
200mg
(8%)
Potassium
44mg
(1%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 123kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 200mg | 8% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
225 reviews
Excellent
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