Snickerdoodle Oatmeal Cookies
User Reviews
5
Snickerdoodle Oatmeal Cookies
Description
The recipe starts by melting butter, which is combined with both brown and white sugars to create a moist, flavorful base. An egg and vanilla extract add binding and aroma. Dry ingredients including flour, baking soda and powder, salt, cream of tartar, and ground cinnamon contribute to the distinctive snickerdoodle tang and spice. Old-fashioned oats are folded in carefully to maintain texture without overmixing.
Chilling the dough before baking helps control spread and enhances texture. Baking produces cookies with golden edges and a soft, chewy interior. The cream of tartar is crucial for the snickerdoodle’s characteristic taste, while old-fashioned oats ensure the cookie holds its structure without becoming mushy.
These cookies can be layered with parchment in an airtight container in the fridge to prevent sticking and maintain freshness. They offer a cookie that balances cinnamon spice with oat heartiness and a buttery finish.
Ingredients
- ½ cup butter melted, unsalted
- 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
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 for texture; instant oats will produce mushy cookies.
- Cream of tartar is essential for the snickerdoodle's slight tang and should not be omitted.
- Fold oats in by hand with a rubber spatula rather than mixing to avoid burning oats and cookie over-spreading.
- Store cookies in the fridge with parchment paper between layers to keep them from sticking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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