Adding oatmeal makes the difference. These oatmeal snickerdoodles are soft and moist with a just right amount of sweetness.
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
- oats (regular or quick rolled oats)
- baking soda
- cream of tartar
- brown sugar
- corn syrup
- vanilla extract
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 the 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
- 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
- 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.