Oatmeal Snickerdoodle Cookies
This is a cookie that you probably have never heard of but will absolutely love! These oatmeal snickerdoodle cookies are a beautiful combination of a traditional oatmeal cookie, and a delicious snickerdoodle cookie drizzled with a divine glaze over top to make one of the BEST cookies there is.
Oatmeal Snickerdoodle Cookie Recipe
Let me tell you the back story of these cookies. A few years ago, my husband went to an event while I stayed home with our boys. When he came home, I asked him how it went. He told me very little about the event but proceeded to rave about these cookies he had eaten while at the event. Apparently, they were amazing. He looked at me and said, “you’ve got to learn how to make those cookies.”
So, like any good wife would do, I asked him a bunch of questions. All of the questions I asked him, he did not have an answer for. He had no idea who made them, and no way of getting the recipe, but he proceeded to tell me what he thought was in the cookie and wanted me to try and make them. No pressure, right?
I enjoy a challenge, so the next day, I set out to try and make these mystical amazing cookies. It was hard! It took me 6 tries to finally get these cookies to be exactly what my husband wanted them to be. But, they were worth every bit of effort. Now they are one of my husband and kids’ very favorite cookies that I make. Trust me, when you try them, they will be your favorite too.
The Cowboys’ Rating: 10/10
Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!
What Ingredients are in Oatmeal Snickerdoodle Cookies?
- Old-Fashioned Oats – I’ve tried a lot of different oats on my quest to make this recipe, and I found that old-fashioned oats are the best.
- All-Purpose Flour
- Butter – I used salted butter for this recipe.
- White Sugar
- Brown Sugar – Brown sugar in cookies play an important role in flavor. The molasses gives the cookies a really yummy caramel-like flavor.
- Eggs
- Baking Soda -Baking powder is a leavening agent. This is important in this recipe to achieve the soft, chewy texture.
- Baking Powder – Baking powder is also a leavening agent that allows cookies to be light and fluffy and achieve the light and airy texture.
- Salt – Salt enhances the flavor of the cookies.
- Vanilla – I prefer to use pure vanilla rather than vanilla extract. It has a richer flavor rather than the flavor you get with vanilla extract.
- Cinnamon Sugar – After you make the dough, you roll them in cinnamon sugar which just makes them even yummier!
Glaze Ingredients
- Powdered Sugar
- Vanilla
- Whole Milk
Tools You’ll Need
- Stand Mixer or Hand Mixer and Mixing Bowl
- Spatula
- Measuring Cups & Spoons
- Baking Sheet
- Silicone Baking Mat
- Cookie Scoop (size #40)
How to Make Oatmeal Snickerdoodle Cookies
- Preheat oven to 375 degrees F.
- In a stand mixer, combine butter, brown sugar and white sugar and cream together until light and fluffy.
- Add in vanilla and eggs and mix until well combined.
- Scrape the sides and add in flour, salt, baking soda, baking powder and oatmeal and mix until well incorporated and a soft dough forms.
- Combine cinnamon and sugar together in a separate bowl.
- Using a medium sized cookie scoop (cookie scoop #40 or 2 tbsp), scoop dough into small balls then roll gently in cinnamon sugar until well coated.
- Place on baking sheet lined with parchment paper or a silicone baking mat.
- Bake for 8-10 minutes and then immediately remove from oven.
- Allow cookies to cool.
- When cookies are fully cooled, mix together glaze ingredients.
- Drizzle desired amount of glaze over top of the cookies.
- Let the glaze dry for a few minutes then enjoy!
Gluten Free Oatmeal Snickerdoodle Cookies
This recipe can be adapted to make it gluten free by switching out the flour and the old-fashioned oats. Here is what I use to make these oatmeal snickerdoodle cookies gluten free:
Bob’s Red Mill 1 to 1 Gluten Free Flour
Bob’s Red Mill Old-Fashioned Rolled Oats
Storage and Freezing
Store the leftover oatmeal snickerdoodle cookies in an airtight container on the counter for up to 3 days or in the freezer for up to 3 months.
Try More of My Easy Recipes
Oatmeal Snickerdoodle Cookies
Equipment
- cookie scoop (2 tbsp #40 scoop)
Ingredients
- 1 cup salted butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 tsp vanilla
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 cups flour
- 2 ½ cups old fashioned oats
- 1/2 cup sugar
- 1 ½ tsp cinnamon
Glaze Ingredients
- 1 ½ cup powdered sugar
- 1/4 tsp vanilla
- 3-4 tbsp whole milk
Instructions
- Preheat oven to 375 degrees F.
- In a stand mixer, combine butter, brown sugar and white sugar and cream together until light and fluffy.
- Add in vanilla and eggs and mix until well combined.
- Scrape the sides and add in flour, salt, baking soda, baking powder and oatmeal and mix until well incorporated and a soft dough forms.
- Combine cinnamon and sugar together in a separate bowl.
- Using a medium sized cookie scoop (cookie scoop #40 or 2 tbsp), scoop dough into small balls then roll gently in cinnamon sugar until well coated.
- Place on baking sheet lined with parchment paper or a silicone baking mat.
- Bake for 8-10 minutes then immediately remove from oven.
- Allow cookies to cool.
- When cookies are fully cooled, mix together glaze ingredients.
- Drizzle desired amount of glaze over top of the cookies.
- Let the glaze dry for a few minutes then enjoy!
