Description
Soft, chewy, and full of warm cinnamon flavor, these Oatmeal Snickerdoodle Cookies combine classic snickerdoodle sweetness with hearty oats for the perfect dessert or snack.
Ingredients
½ cup unsalted butter, melted
½ cup light brown sugar
¼ cup white sugar
1 egg
¾ tsp Simply Organic Pure Madagascar Vanilla Extract
1 cup all-purpose flour
¼ tsp baking soda
¼ tsp baking powder
¼ tsp salt
½ tsp cream of tartar
1½ cups old-fashioned oats
1½ tsp ground cinnamon
Instructions
1. Melt butter in a microwave-safe bowl in 30-second intervals until fully melted.
2. Add both sugars and mix with a hand mixer until smooth and creamy.
3. Beat in the egg and vanilla extract until combined.
4. In another bowl, whisk together flour, baking soda, baking powder, salt, cream of tartar, and cinnamon.
5. Gradually mix dry ingredients into the wet mixture until a soft dough forms.
6. Fold in oats gently with a rubber spatula — do not overmix.
7. Chill the dough for 30 minutes to firm up before baking.
8. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
9. Scoop dough into 18 portions using a cookie scooper and place them 2 inches apart on the baking sheet.
10. Bake for 10–12 minutes, until edges are golden and centers are soft.
11. Remove from the oven and cool cookies on a wire rack before serving.
Notes
Use old-fashioned oats for the best chewy texture.
Do not skip the cream of tartar; it gives the cookies their classic snickerdoodle tang.
Chilling the dough helps prevent the cookies from spreading too much.
Store in an airtight container with parchment between layers to keep cookies from sticking.
Cookies stay fresh for up to one week in the refrigerator or two months when frozen.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Treats
- Method: Baking
- Cuisine: American