Description
Try this oatmeal snickerdoodle for the ultimate mash up. Two delicious flavors join forces to create a magical cookie that can’t be beat. The oatmeal adds texture that you never knew the snickerdoodle needed.
Ingredients
Scale
- 1 cup softened butter (2 sticks)
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 cups flour
- 3/4 cup instant oats
- 1 1/4 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
Cookie Topping:
- 2 tablespoons sugar
- 2 1/2 teaspoons cinnamon
Instructions
- Preheat oven to 400 degrees Farenheight.
- In the bottom of a stand mixer fitted with a paddle, mix butter, and all of the sugar.
- While the butter is mixing, combine flour, oats, baking soda, cream of tartar, cinnamon, and salt in a bowl.
- Once the butter and sugar is well mixed add the egg and vanilla extract until it’s well incorporated.
- Slowly add in the flour mixture until just combined.
- Mix the sugar and cinnamon for the cookie topping on a small bowl.
- Roll the dough into 34, 3/4inch balls, and roll in the cinnamon sugar mixture.
- Place the balls on two baking sheets and press down slightly on each.
- Bake for 9 minutes.
- The edges should be slightly brown but if the cookies look undercooked, thats ok. You don’t want to cook them any longer or they will be dry (unless you like them like that).
- Cool them on a rack and enjoy!
- Prep Time: 20
- Cook Time: 15