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
- Adjust 2 racks evenly spaced in the oven. Preheat to 400 degrees.
- Cut aluminum foil to fit 4 rimmed cookie sheets. (I used 4 half sheet pans and 1 quarter sheet pan.)
- Sift the flour, then measure.
- Sift the baking soda, salt, and cinnamon into the measured, sifted flour. Set aside.
- In the bowl of a stand mixer, cream the butter, about 1 to 2 minutes.
- Add the vanilla and both sugars and beat well, about 2 to 3 minutes.
- Add the eggs one at a time and beat well.
- On low speed, gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until just combined.
- Stir in the oats.
- 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.)
- Make the Cinnamon Sugar Topping by whisking the cinnamon and sugar together.
- Sprinkle the cinnamon sugar generously over the scoops of cookie batter.
- 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.
- 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.
I have 3 snickerdoodle recipes on my blog so I guess you could say I like them! I have a few more versions waiting to be made – your oatmeal ones sound really good. Funny – baking my cookies on foil was the norm (until parchment and non-stick pans) – didn’t know it was a good thing 🙂
We are big snickerdoodle fans too! I usually try to make a soft and chewy version but we really enjoyed these just as much. I have always tried to find all butter versions too. Oatmeal was a welcome addition! 🙂
Cookies are always the answer! 😉
Always lovely when the brook cook shows up at the beach with treats! Thank you❤️
You NEED more dessert in your life! ❤