All of the classic flavors of a traditional snickerdoodle cookie, but with the chewy texture of a classic oatmeal cookie. These oatmeal snickerdoodle cookies are the perfect combination of these two classic cookies. These cookies are great to serve anytime of the year for any occasion or holiday. They are so soft and chewy with the classic snickerdoodle flavors that everyone will love.
The cookie dough is made similar to a classic oatmeal cookie, except cream of tartar and ground cinnamon are mixed into the dry ingredients. Once the cookie dough is prepared, combine sugar and cinnamon into a shallow dish. Roll the cookie dough into balls, and roll them into the cinnamon sugar mixture. Place them onto a large ungreased baking sheet, and bake until they come out clean with a toothpick. Let them cool completely on a cooling rack before serving.
Oatmeal Snickerdoodle Cookies
Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 2 cups quick oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 F. In a medium bowl, whisk together flour, oats, salt, baking soda, cream of tartar, and ground cinnamon. In a large bowl, combine butter and sugar until fluffy.
- Add in egg and vanilla extract, and mix until smooth. Add in the flour mixture, mix until it is fully combined. Place the remaining sugar and cinnamon in a shallow dish.
- Roll the cookie dough into balls, and roll each ball into the cinnamon sugar. Place them onto a large ungreased baking sheet, at least 2-inches apart. Bake for 10-12 minutes.
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