The familiar cinnamony tang from Snickerdoodles meets the fun texture of an oatmeal cookie for a hybrid holiday treat. These Snickerdoodle Oatmeal Cookies will be a fun new addition to your Christmas cookie exchange.
Jump To
About these cookies
There’s so many Christmas cookies it’s hard to choose a favorite. So why not try a two in one recipe with these Snickerdoodle Oatmeal Cookies.
These cookies have plenty of cinnamon and brown sugar for the classic snickerdoodle flavor with added cream of tartar for a bit of tang. We’ll use a combination of both flour and rolled oats for a chewy, thick cookie texture, too.
Snickerdoodle Oatmeal Cookies make your house smell WONDERFUL when you make them. If you’re having company this holiday season, I highly recommend baking these just before guests arrive.
And if you're loving these oat filled cookies you should also check out my Oatmeal Monster Cookies, Chocolate Oatmeal No Bake Cookies, these Peanut Butter Crinkle Cookies or Oatmeal Chocolate Chip Blondies.
Recipe Ingredients
- Flour - I’ve not tried any substitutes, but gluten free 1:1 baking flour or almond flour should both work given the oats are the base of the cookie.
- Ground Cinnamon - Helps create the classic Snickerdoodle flavor.
- Cream of Tartar - This helps activate the baking powder and baking soda for a fluffier texture and give the cookie a little sing. Cream of tartar is a traditional snickerdoodle ingredient.
- Old Fashioned Oats - Use old fashioned and NOT quick oats. Instant oats will not hold up well after baking and you’ll get a mushy cookie.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
Step 1: In a glass mixing bowl, microwave butter in 30-second intervals until it is melted. Add brown and white sugar into the bowl and use a hand mixer to beat it together until all of the butter is absorbed by the sugar.
Step 2: Add egg and also the vanilla extract to the mixing bowl and beat again. Then, pour in the flour, salt, ground cinnamon, baking powder, baking soda, and cream of tartar to the bowl. Mix until all of the dry ingredients are absorbed.
Step 3: Use a rubber spatula to fold in the oats - do not use a hand mixer here as you can ‘burn’ the oats and the cookies will spread.
Step 4: Then, preheat the oven to 350°F and chill the cookie dough in the fridge for 30 minutes. Use a cookie scooper to scoop the dough onto a parchment lined baking sheet. This recipe makes 18 cookies. You’ll likely need two cookie sheets or to bake two batches.
Step 5: Bake cookies for 10-12 minutes or until the outsides of the cookie turn golden brown.
Remove from the oven and place onto a wire rack (or slide the parchment paper off the baking tray with the cookies and let them cool off the pan).
Recipe FAQs
Use Old Fashioned Oats and don’t skip the cream of tartar! Instant oats will not hold up well after baking and you’ll get a mushy cookie. The cream of tartar is necessary for the snickerdoodle tang.
A cookie scoop is ideal for evenly shaped cookies. Thanks to the oats, these cookies aren't markedly spread. I like to use a mason jar ring placed over the cookie and swirled in a circular fashion right when they come out of the oven to get perfectly round and even cookies.
I highly recommend storing in the fridge in an airtight container. Chilling the cookies will keep them soft and chewy for longer. I recommend adding parchment between the layers to prevent the cookies from sticking together.
You can freeze the cooked and cooled cookies in an airtight container. Again, I recommend layering parchment paper between each cookie stack. This will prevent the cookies from freezing altogether.
You can also freeze the uncooked dough in individual balls. When you’re ready to enjoy, bake straight from frozen, adding a few extra minutes (2-4 minutes) to the time they’re in the oven.
More Recipes You'll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & if you really like the recipe consider leaving a comment further down. Thanks for visiting!
Recipe
Snickerdoodle Oatmeal Cookies
Equipment
- microwave safe mixing bowl
- electric hand mixer
- Rubber Spatula
- Measuring cups and spoons
- cookie scooper
- Baking sheet
- parchment paper
- wire cooling rack
Ingredients
- ½ cup unsalted butter, melted
- ½ cup light brown sugar
- ¼ cup white sugar
- 1 egg
- ¾ tsp vanilla extract
- 1 cup all purpose flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ½ tsp cream of tartar
- 1 ½ cup old fashioned oats
- 1 ½ tsp ground cinnamon
Instructions
- In a glass mixing bowl, microwave butter in 30-second intervals until it is melted.
- Add brown and white sugar into the bowl and use a hand mixer to beat it together until all of the butter is absorbed by the sugar.
- Add egg and vanilla extract to the mixing bowl and beat again.
- Pour in the flour, salt, ground cinnamon, baking powder, baking soda, and cream of tartar to the bowl. Mix until all of the dry ingredients are absorbed.
- Use a rubber spatula to fold in the oats - do not use a hand mixer here as you can ‘burn’ the oats and the cookies will spread.
- Then, preheat the oven to 350°F and chill the cookie dough in the fridge for 30 minutes.
- Use a cookie scooper to scoop the dough onto a parchment lined baking sheet. This recipe makes 18 cookies. You’ll likely need two cookie sheets or to bake two batches.
- Bake cookies for 10-12 minutes or until the outsides of the cookie turn golden brown.
- Remove from the oven and place onto a wire rack (or slide the parchment paper off of the baking tray with the cookies and let them cool off the pan).
Nutrition
Notes
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find SNICKERDOODLE OATMEAL COOKIES calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Courtney Paige says
The combination of flavors here is SO good! I bake mine for minimal time and then allow to cool, so they're perfectly chewy in the middle.
Sydney Van Acker says
I added raisins to mine and it turned into the best oatmeal cookie I've ever had!
Lisa G says
When do you add the salt?
Sydney Van Acker says
Hi Lisa! Add it with the flour and other dry ingredients. The recipe card has been updated to reflect this 🙂
Lisa G says
Thank you!!! I’m excited to try them!
Jessica says
These are delicious. Made mine with cup 4 cup gluten free flour and they were eaten up very quickly.
Samantha Hawke says
Okay SO delicious. Simple and easy to make and swapped for GF flour with no issues. They smelled sooo good coming out of the oven it was hard to resist waiting!