Get ready to transform your kitchen into a heavenly bakery with these mind-blowing Cinnamon Oat Snickerdoodle Cookies that will make your taste buds dance with joy! Imagine biting into a perfectly crisp yet chewy cookie, where the warm embrace of cinnamon meets the wholesome goodness of oats - this isn't just a cookie, it's a culinary experience that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, these cookies are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups rolled oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together rolled oats, all-purpose flour, baking soda, cream of tartar, ground cinnamon, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- In a small bowl, mix 1/4 cup granulated sugar with 1 tablespoon ground cinnamon for the cookie coating.
- Using a cookie scoop or spoon, form dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture, ensuring complete coverage.
- Place coated cookie balls on prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden and centers are set but still soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect cookie texture.
- Don't skip creaming the butter and sugars thoroughly - this incorporates air and creates a lighter cookie.
- Use room temperature eggs for better ingredient integration.
- When mixing dry ingredients, whisk them well to distribute spices and leavening agents evenly.
- Be careful not to overmix the dough, which can lead to tough cookies.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For extra flavor, try using brown butter instead of regular softened butter.
- Store in an airtight container to maintain freshness and soft texture.
- For a fun variation, add a sprinkle of sea salt on top before baking for a gourmet touch!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
