Home » Recipes » Drop Cookies » Oatmeal Snickerdoodles

Oatmeal Snickerdoodles

Oatmeal Snickerdoodles

Oatmeal Snickerdoodles

0 from 0 votes
Oatmeal Snickerdoodles
4.5 rating based on 12,345 ratings
4.5/5 (11)
Course: Drop CookiesDifficulty: Easy



The traditional cinnamon-sugar cookie gets a healthy update with oatmeal.


  • 1 cup butter, softened

  • 3/4 cup brown sugar; packed

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1-3/4 cup flour, all purpose

  • 2 cups oats, old fashioned

  • 2 teaspoons cinnamon, ground (divided)

  • 1 teaspoons baking soda

  • 1/2 teaspoon salt

  • 1 tablespoon sugar


  • Heat oven to 375F and line with parchment paper. 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 of the 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.



Name & Location
(example: Sue in LA)

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
- Paul in Indy

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.
- Shealyn

This cookies is a hit everytime I made them. People asked for the recipe. I added walnuts and vanilla to add more crunch. Delicious!!!
- Virginia Padilla in Antioch, California

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.
- melissa in virginia

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
- A Baker

I used Crisco instead of butter and they are 'sturdier' and don't spread as much. I also added Vanilla. I used Baking Spice from Penzey's Spice online. Yummy.
- A Baker

They baked up real nice--think they need vanilla for more flavor-but overall they are a good cookie.
- Linda in Souderton

I love these cookies! I've had this recipe for several years and everyone who's tried them when I made them absolutely loved them. They are quick, easy and oh so delicious! :o)
- A Baker

i found this recipe before and loved it. snickerdoodles are the one cookie i can make and eat. other cookies taste fine, but i want nothing to do with them once they are baked. chilling the dough over night in the fridge can help reduce the spreading.
- TeufelKind in Farr West, UT

Spreads alot. Did not care for these...too much like a oatmeal cookie adn not enough like a snickerdoodle. We are bigger fans of the snickerdoodle side in our house. perhaps more cinnamon in dough would have helped
- A Baker

This cookie is destined to be a family favorite for us. The dough and the cookie are great tasting. I din't think it made lots, as the other reviews mentioned. I made 41 cookies and lost about 2 as the dough disapeared. Two hints the dough spreads so give them room and be sure to let stand on cookie sheet as it reccomends. Hope you enjoy them as much as my family.
- A Baker
Supported By: Starfish Reviews

Rate this recipe!

Scan this QR code to return to this page and rate the recipe.

QR Code

Alternately, you can return to this page to write your review: