Oatmeal Snickerdoodle Cookies (Oatmadoodle)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Today’s recipe is what happens when an oatmeal cookie and a snickerdoodle has a baby!

Yield: 3 dozen cookies
Author: Sam
  • 1 cup unsalted butter softened to room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs room temperature
  • 1/2 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 cup old-fashioned oats
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  1. Preheat oven to 375. Line a large baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl or the bowl of a stand mixer, beat together the butter, sugar, and brown sugar until combined. Add eggs and vanilla and beat until light and fluffy, about 1 minute.
  3. In a separate bowl, combine the flour, oatmeal, cream of tartar, baking soda, and salt. Gradually add the flour mixture to the butter mixture and mix until just combined.
  4. Combine 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl. Scoop 1 1/2 tablespoons dough (I use a medium cookie scoop) and roll into a ball. Roll cookie dough balls in cinnamon/sugar mixture and place on baking sheet. Using a glass with a flat bottom, smash the cookies down about 1/2 way.
  5. Bake for 8-10 minutes. Cookies will be lightly browned around the edges and puffy but will fall slightly when you take them out of the oven. Let cool on the baking sheet for 3 minutes before transferring to a cooling rack.