Oatmeal Snickerdoodles
Adding oatmeal makes the difference to the classic snickerdoodle cookies. These buttery oatmeal snickerdoodle cookies are soft and moist with a just right amount of sweetness and chewiness.
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.