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Snickerdoodle Oatmeal Cookies

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.

Prep Time
10 mins
Cook Time
10 mins
Chill Time
30 mins
Total Time
50 mins
Servings: 18
Calories: 123 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. In a glass mixing bowl, microwave butter in 30-second intervals until it is melted.
  2. 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.
  3. Add egg and vanilla extract to the mixing bowl and beat again.
  4. 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.
  5. 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.
  6. Then, preheat the oven to 350°F and chill the cookie dough in the fridge for 30 minutes.
  7. 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.
  8. Bake cookies for 10-12 minutes or until the outsides of the cookie turn golden brown.
  9. 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

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

% 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.