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Oatmeal Snickerdoodles

  •  4.8 stars stars based on 15 reviews
  •   100% would make this again
  • Review this recipe  Read reviews
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1 cup margarine or butter
3/4 cup brown sugar; packed
3/4 cup sugar
2 eggs
1 3/4 cup flour, all purpose

2 cups oats, old fashioned
2 teaspoons cinnamon, ground
1 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon sugar

Heat oven to 375F. Grease cookie sheet. In large bowl, beat together butter, brown sugar and 3/4 cup granulated sugar until light and fluffy. Add eggs; mix well. In medium bowl, combine flour, oats, 1 teaspoon cinnamon, soda and salt. Add to sugar mixture; mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. In small bowl, combine remaining 1 tablespoon sugar and 1 teaspoon cinnamon; sprinkle lightly over each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack.

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Reviews of Oatmeal Snickerdoodles:

1-5 of 15 reviews   Next >>

  Paul in Indy  Feb 27, 2018
Would make this again.
So good! I halved the recipe using margarine and added 1/2tsp vanilla and 1tsp cream of tarter and then did a traditional cinnamon sugar rub on the dough balls, quite amazing, my wife was floored with the flavor 5 stars

  Shealyn  Nov 21, 2013
Would make this again.
These are the best oatmeal cookies I've ever had! They're delicious! A little trick I learned was to refrigerate the dough til stiff then make rounded balls and cook for about 8 minutes. They're chewy and crispy and perfect. So glad I found this recipe. My batch is almost gone, I need to make more. 5 stars

  Virginia Padilla in Antioch, California  Nov 6, 2013
Would make this again.
This cookies is a hit everytime I made them. People asked for the recipe. I added walnuts and vanilla to add more crunch. Delicious!!! 5 stars

  melissa in virginia  Jan 8, 2013
Would make this again.
these were good. one crucial ingredient missing, though: cream of tartar! fortunately i added it to the mix. that is what gives snicker doodles their distinct flavor. oh and i did add vanilla. they were good, baked up well, and kept well for a couple of weeks in a tin. 4 stars

  A cookie baker  Jan 21, 2012
Would make this again.
good, but cook for only like 6 minutes and they are much softer and spread less, I also added an extra teaspoon of cinnamon to the batter--would add vanilla next time 4 stars

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