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silver tray full of snickerdoodle oatmeal cookies surrounded by holiday decor and cinnamon sticks.
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5 from 75 votes

Snickerdoodle Oatmeal Cookies

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.
Prep Time10 minutes
Cook Time10 minutes
Chill Time30 minutes
Total Time50 minutes
Course: Dessert, treats
Cuisine: American
Servings: 18
Calories: 123kcal
Author: Courtney Paige

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.
    melted butter and sugar mixed in white mixing bowl
  • 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.
    snickerdoodle oatmeal cookie dry ingredients added on top of wet ingredients in white mixing bowl.
  • 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.
    10 snickerdoodle oatmeal cookies stacked on top of each other on silver tray.
  • 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).

Notes

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.
Use a rubber spatula to fold in the oats - do not use a hand mixer as you can ‘burn’ the oats and the cookies will spread!
Store in an airtight container in the fridge with parchment between the layers to prevent cookies from sticking together.

Nutrition

Serving: 1cookie | Calories: 123kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 200mg | Potassium: 44mg | Fiber: 1g | Sugar: 3g