Oatmeal Snickerdoodles

I made this twist on a classic snickerdoodle to share with friends at the beach while enjoying one of our last summer sunsets. Perfect. 🙂 The original recipe describes this version as being Early American, from Connecticut. They were thin with crisp edges and a more tender center.

The recipe was adapted from Cookies are Magic by Maida Heather. I had never baked cookies on foil which was recommended in the recipe to slow the browning process. Interesting! I modified the recipe to reduce the amount of cinnamon-sugar topping.

Yield: 50 cookies

For the Cookie Dough:

• 2 cups sifted all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 2 sticks (8 oz) unsalted butter
• 1 tsp pure vanilla extract
• 3/4 cup granulated sugar
• 3/4 cup firmly packed light brown sugar
• 2 large or XL eggs
• 1 1/2 cups old-fashioned rolled oats

For the Cinnamon Sugar Topping:

• 1 T granulated sugar
• 1 tsp ground cinnamon

1. Adjust 2 racks evenly spaced in the oven. Preheat to 400 degrees.
2. Cut aluminum foil to fit 4 rimmed cookie sheets. (I used 4 half sheet pans and 1 quarter sheet pan.)
3. Sift the flour, then measure.
4. Sift the baking soda, salt, and cinnamon into the measured, sifted flour. Set aside.
5. In the bowl of a stand mixer, cream the butter, about 1 to 2 minutes.
6. Add the vanilla and both sugars and beat well, about 2 to 3 minutes.
7. Add the eggs one at a time and beat well.
8. On low speed, gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until just combined.
9. Stir in the oats.
10. Using a cookie scoop (I used a 1 T cookie scoop), place by rounded scoops onto the prepared baking sheets, about 2-inches apart. (I placed 12 cookies per sheet on the 4 prepared sheets, and the leftovers on the quarter sheet pan.)
11. Make the Cinnamon Sugar Topping by whisking the cinnamon and sugar together.
12. Sprinkle the cinnamon sugar generously over the scoops of cookie batter.
13. Bake the cookies for 9 to 12 minutes, reversing the sheets from top to bottom and back to front as necessary to ensure even browning.
14. After removing from the oven, let cookies rest on the sheets for a few seconds until they are firm enough to transfer to wire rack to cool completely.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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