Favourite Oatmeal Snickerdoodles

These oatmeal snickerdoodles are a clever crossbreed: the chewy, slightly hearty bite of an oatmeal cookie with the cinnamon-sugar dusted top of a classic snickerdoodle. The result is a cookie that’s denser and more substantial than a traditional snickerdoodle, but with that same warm, spiced finish.

A cup and a half of oats works alongside two cups of flour, giving the cookies real chew. Both old-fashioned and quick oats work; old-fashioned gives more pronounced texture and quick oats blend in for a softer cookie.

The split sugar (equal parts white and brown) gives you the best of both. White sugar produces crispness at the edges; brown sugar adds molasses moisture and keeps the centers chewy for days. The cinnamon goes in twice, once in the dough and once in the cinnamon-sugar topping for double cinnamon hit.

Pro Tips

• Don’t skip the topping or rush it. The cinnamon-sugar dusting is what makes a snickerdoodle a snickerdoodle, not just a cookie. Sprinkle generously while the dough is still soft.
• Use room-temperature butter and eggs. Cold ingredients create lumpy dough that bakes unevenly.
• Underbake by a minute or two for chewier cookies. Pull at 10 minutes when edges are set but centers still look soft. They firm up on the cooling sheet.
• Roll the dough into balls before placing on the sheet for a more uniform, bakery-style cookie. The recipe’s spoon method works but produces irregular shapes.

Variations

• Add a half cup of raisins or chopped dates for a more traditional oatmeal cookie spin.
• Stir in a teaspoon of cardamom to the dough alongside the cinnamon for a warmer, slightly exotic flavor.
• Use maple syrup glaze instead of cinnamon-sugar topping for a fall-flavored version.