Nana’s Oat-Doodle Cookies

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A classic snickerdoodle cookie with oatmeal!

Well, YUM, is what I have to say about these cookies. They are the perfect combination of a classic snickerdoodle cookie and an oatmeal cookie….Oat-Doodle Cookies!  Years ago my mom mentioned that she added oatmeal to her snickerdoodle cookies.  I was up to my eyeballs with babies and thought, “That’s nice, Mom.”  I didn’t really care at the moment.  Until I TASTED them.  Now we can all be thankful that my mom added that oatmeal to her snickerdoodles, because they are just so good.

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Now, if you don’t usually have cream of tartar in your pantry and don’t want to buy it for just this recipe…. I have another cookie recipe coming up that calls for cream of tartar too.  And it’ll become a must have cookie in your house.  They are addicting. So, the cream of tartar will be put to good use in a couple recipes.

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First cream the butter and sugars in a KitchenAid mixer (this is the one I have and love!), then add the eggs and mix together.  Add the spices and flour and mix well.  Then add the oatmeal and mix to combine.

A personal note on KitchenAid mixers. I looovvvvve mine. Love. This is the exact one I have and I’ve had it for almost 13 years.  I got it as a gift from my family for my 30th birthday (a “Sweet 16 plus 14” party – ha!) and it was, and still is, one of my favorite things I own. At the time, there weren’t as many color choices, so now I feel like I “need” to buy another one in my favorite red.  Someday.  I still really love my nickel pearl one though. I makes me feel professional. Because it says so on the side. :)  So if you don’t have a KitchenAid mixer yet… you really do need one.  You will have it forever.  And they come in such pretty colors!

Refrigerate for an hour or so.  My mom’s recipe didn’t say to do this, but I thought they turned out better and didn’t spread as much if you refrigerate for awhile. Probably because of the heat here today.

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Make into balls (use a cookie scoop to make it fast!) and dip each one into the cinnamon sugar mixture.  I just dipped the tops this time and they turned out well.  Or you can roll the entire ball in the cinnamon sugar.  Either way is fine.  I even just sprinkled my cinnamon sugar mixture over the cookie balls on the pan.  Just make sure you sprinkle cinnamon sugar…. not something like cayenne pepper, if your containers looks similar.  At least I caught it before they went in the oven!

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Bake for about 10 minutes. Let them sit on the pan for a minute before moving them to a cooling rack. I tend to make my cookies on the large side because I’m an impatient cookie baker.  I get tired of the baking part rather quickly, so the bigger the cookies, the less cookies to make!  Somehow that works in my head. I know, if I made smaller cookies, you could fit more on the pan at a time.  I’m sure it’s all in my head that this is a faster way.

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Crispy on the outside, chewy on the inside.  That classic snickerdoodle flavor with an oatmeal twist. Oat-Doodle cookies! Yum!

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Nana’s Oat-Doodle Cookies by Yumbiance

Ingredients

  • 1 cup butter (2 sticks), softened
  • 1 cup white sugar
  • 1/2 cup brown sugar, packed
  • 2 eggs
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • 1 1/2 c flour
  • 2 cups quick oats
  • 2 Tbsp white sugar
  • 2 tsp ground cinnamon

Instructions

  1. In a mixing bowl, beat the butter and sugars. Add in the eggs one at a time, blending well. Combine the salt, baking soda, cream of tartar and flour and mix until blended. Add the quick oats and mix until combined. Dough will be sticky. Refrigerate for 2 hours.
  2. Preheat oven to 400 degrees.
  3. In a separate bowl, combine the 2 Tbsp of white sugar and 2 tsp of ground cinnamon.
  4. Roll the dough into balls. Dip the tops into the cinnamon-sugar mixture and place on an ungreased baking sheet.
  5. Bake in the preheated oven for 8-10 minutes, until lightly brown. (I found it's usually 10 minutes)
  6. Remove from the pan to a cooling rack.
http://www.yumbiance.com/oatmeal-snickerdoodle-cookies/

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