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Oatmeal Snickerdoodles, for the banchan spread
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.
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 we made when we got myself hooked into baking many decades ago. It is classic American cookies that everyone loves and we love them, too.
This time we added some oatmeal hoping that will give a little more chewiness and wholesome goodness. And we were 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 short 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 moist and keep them fresh longer than most others, so do not skip. Also we personally love the nutmeg in the cookie dough.
It adds subtle taste to the cookies and which makes it extra ordinary snickerdoodle cookies.
How the dish comes together
- 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
- Yield: 3 dozens
- Prep: 10 minutes
- Cook: 30 minutes
- Total: 40 minutes
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
Method
- 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.
