Oatmeal Snickerdoodles

Cinnamon Sugar Oatmeal Cookies. All the YES. I wanted oatmeal cookies without raisins or nuts added. Why? Because I’m a moody eater and baker. I tried making a chocolate based cookie and adding oatmeal and they were good, but my craving just wasn’t satisfied. Then these happened. And I’m so glad they did. Rolled in cinnamon sugar and perfectly baked. When they cool off they are slightly crisp on the outside and soft on the inside. The day after they are completely soft. Store in an airtight container for 2-3 days. These would also be a great holiday cookie. Everyone loves snickerdoodles. Not everyone loves raisins. FACT. (ps I like raisins for the record 😉 )

Oatmeal Snickerdoodles

Print Recipe
Serves: About 20 2 Cooking Time: 8-10 min


  • 1 1/4 cups all purpose flour
  • 1/2 tsp baking soda
  • 1 /4 tsp salt
  • 1/4 cup brown sugar
  • 1 cup oats
  • 1/2 cup unsalted butter (1 stick), room temperature (not melted)
  • 1/2 cup granulated (white) sugar
  • 1 egg, lightly beaten
  • 1/2 tsp vanilla extract
  • For rolling:
  • 1 tbsp granulated (white) sugar
  • 1 tsp cinnamon



Preheat Oven to 350°


In a medium bowl, combine flour, salt and baking soda. Then add brown sugar and oats. Combine. Set aside.


In a large bowl using a hand mixer on medium speed beat butter and 1/2 cup white sugar until fluffy, about 2 minutes. Then beat in egg and vanilla until combined.


Add flour mixture into butter mixture and beat on low speed. Once crumbly but combined, stop using the hand mixer and knead dough together with hands. After a few turns the dough will come together.


In a small bowl, combine 1 tbsp sugar with 1 tsp cinnamon. Set aside.


Using a tablespoon to scoop dough, hand roll each cookie into a walnut sized ball. Once balls are done, roll each ball to lightly coat in cinnamon sugar mixture. Drop balls onto greased or parchment paper lined cookie sheet. (I like to line my cookie sheets with parchment, I think they bake more evenly and they never stick.) Ensure cookies are spaced at least 2 inches apart on all sides to allow room to expand. Bake for 8-10 minutes per batch. Allow to cool for 5 full minutes on baking sheet before transferring to a cooling rack.

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