Oatmeal Snickerdoodles
Adding oatmeal makes the difference to the classic snickerdoodle cookies. These buttery oatmeal snickerdoodles are soft and moist with a just right amount of sweetness and chewiness.
Adding wholesome oatmeal to the classic snickerdoodle cookies is a clever idea. These oatmeal snickerdoodles are so soft and moist with just right amount of sweetness.
Perhaps the snickerdoodles cookies were the first cookies I made when I got myself hooked into baking many decades ago. It is classic American cookies that everyone loves and I love them, too.
This time I added some oatmeal hoping that will give a little more chewiness and wholesome goodness. And I was right. These Oatmeal snickerdoodles are irresistibly good and chewy. They will last fresh longer than most other snickerdoodles.
Ingredients For Oatmeal Snickerdoodles
- Flour
- oats (regular or quick rolled oats)
- baking soda
- cream of tartar
- nutmeg
- sugar
- brown sugar
- eggs
- corn syrup
- vanilla extract
- cinnamon
The little amount of corn syrup will make the cookies very moist and keep them fresh longer than most others, so do not skip. Also I personally love the nutmeg in the cookie dough. It adds subtle taste to the cookies and which makes it extra ordinary snickerdoodles.
How to make Oatmeal Snickerdoodles
- Whisk the dry ingredients (flour, oats, baking soda, cream of tartar, nutmeg & salt)
- Beat the wet ingredients (butter, sugar, eggs, corn syrup, & vanilla extract)
- Add the dry ingredients to the wet ingredients and combine. Roll the dough into a tablespoonful balls
- Roll the dough balls in the cinnamon sugar and bake
More Cookie Recipes
Oatmeal Snickerdoodles
Recipe Video
Ingredients
- 2 cups all-purpose flour
- 1 cup oats, regular or quick rolled oats
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 cup butter
- 2/3 cup sugar
- 2/3 cup brown sugar
- 2 eggs
- 1-1/2 Tbsp corn syrup
- 2-1/2 tsp vanilla extract
for Cinnamon Sugar*
- 1/4 cup sugar
- 1 tbsp cinnamon
Instructions
- Preheat the oven to 375˚F. Place a parchment paper on the cookie sheets.
- Whisk together flour, oats, cream of tartar, baking soda, salt, and nutmeg. Set aside.
- In a mixing bowl, cream butter and sugars until fluffy, add the corn syrup and eggs and beat well.
- Add the dry ingredients to the butter mixture and stir until combined.
- Scoop the cookie dough into tablespoonful of balls. Roll them into the cinnamon sugar and place them on the prepared cookie sheet, 2-inch apart. Bake for 8-11 minutes. Rest the cookies in a sheet for 2-3 minutes, and transfer to a cooling rack and cool completely.
- To make the cinnamon sugar, mix sugar and cinnamon in a small bowl.
Just made your cookies. Adding oatmeal is a nice twist on on snickerdoodles. Husband loved the cookies. The second batch was in a little longer and got deeper in color. The extra minute or two gave a bit more caramel flavor and was crisper. Yum. Thank you for sharing.
It’s so nice to hear that you and your husband liked these cookies. The oatmeal gives the extra chewiness in the cookies and my husband like that too. Thank you.