Oatmeal Snickerdoodles

By srumbel

But I’ve always loved the different soft and chewy texture that the oatmeal lends to these Oatmeal Snickerdoodles – and to this day, a plain old classic Snickerdoodle cookie – while still delicious – seems a little too cake-like for me!
from afamilyfeast.com

Ingredients

• 2 cups all-purpose flour
• 3/4 cup quick oats (not rolled oats)
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup butter, softened
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 whole egg
• 1 teaspoon vanilla extract
• Topping
• 2 tablespoons granulated sugar
• 2 1/2 teaspoons ground cinnamon

Preparation

Step 1

Preheat oven to 400 degrees F.
In a medium bowl, mix flour, quick oats, baking soda, cream of tartar, cinnamon and salt to combine.
In the bowl of a stand mixer with a paddle attachment, combine butter and both sugars and beat until fluffy. Add egg and vanilla and mix again.
With mixer running, slowly add dry to wet to form a thick dough. Mix just to combine. (Can also be done by hand with a wooden spoon).
Divide dough into 30 balls rolling by hand.
Line two cookie sheets with parchment paper.
Combine sugar and cinnamon in a medium bowl and roll each dough ball in sugar mixture then onto cookie sheets (15 per tray). Flatten just slightly leaving them thick.
Bake 8-9 minutes or until edges are firm and tops are golden.
Slide parchment onto cooling racks and after two minutes, use a spatula to remove from parchment then back onto racks to cool further. (The cookies come out puffy then deflate a bit as they cool.)

Serves: 2½ dozen