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Jump to Recipe PrintThese Oatmeal Snickerdoodle Cookies Are
- Sweet and Spiced
- Chewy
- Earthy
- Comforting
- Nutty
- Simple to cook
- Made with pantry staple ingredients
This year my goal was to become a better baker – and these cookies are helping to make that goal a reality for me. I had a major success with my Crinkle Chocolate Chip Cookies and my easy 3-Ingredient Peanut Butter Cookies, so I wanted to attempt an oatmeal variety next.
What’s In These Cookies?
See the recipe card below for full ingredient amounts and recipe instructions!
- Old Fashioned Oats: I used old fashioned oats for this recipe. I found old fashioned oats work much better than quick oats, as they hold up really well when baked.
- All Purpose Flour: If you want to keep it a little wholesome, you can use half whole wheat flour as well.
- Granulated Sugar
- Brown Sugar: I like to use a dark brown sugar for baking because I find it has a nice deep molasses flavor.
- Cinnamon: which gives this dish a subtle spice-y touch! I love to add in a pinch for extra warmth and depth of flavor.
- Baking Soda
- Butter
- Eggs
- Real Vanilla Extract: it’s super important to use real pure vanilla extract, and not artificial baking vanilla flavor. This real all natural vanilla is a fantastic ingredient to give this recipe an #extra boost.
- Walnuts – optional, but always welcome in our house!
Easy Pantry Cookies For a Rainy Day!
How Do I Make Snickerdoodle Cookies with Oats?
- Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper and set aside.
- In a large bowl, mix the dry ingredients: oats, flour, white and brown sugar, baking soda, cinnamon, and salt. Stir to combine.
- Then add the wet ingredients: melted butter, eggs and vanilla extract. Mix into the dry ingredients until a cookie dough forms. Add the walnuts and stir again.
- On the cookie sheet, roll 2 inch balls of dough for each cookie. Place evenly spaced on the baking sheet.
- Bake cookies for 10-12 minutes. Remove from oven and allow to cool before eating.
More Easy Dessert Recipes We Love!
Sweet & Salty Peanut M&M Brownies (Pantry Staple Recipe)
Soft Pull-Apart Rice Krispie Treats (Gluten Free, Vegan Option)
Crinkle Chocolate Chip Cookies (Pantry Staple, Vegan & GF Options)
3 Ingredient Peanut Butter Cookies (No Flour, Gluten Free, Low Sodium)
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Oatmeal Snickerdoodle Cookies
Ingredients
- 3 cups rolled oats
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 cup brown sugar
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon Sea Salt
- 2 sticks butter softened
- 2 eggs
- 1 tablespoon vanilla extract
- 1/2 cup walnuts optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper and set aside.
- In a large bowl, mix the dry ingredients: oats, flour, white and brown sugar, baking soda, cinnamon, and salt. Stir to combine.
- Then add the wet ingredients: melted butter, eggs and vanilla extract. Mix into the dry ingredients until a cookie dough forms. Add the walnuts and stir again.
- On the cookie sheet, roll 2 inch balls of dough for each cookie. Place evenly spaced on the baking sheet.
- Bake cookies for 10-12 minutes.
Nutrition
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There’s nothing like a homemade cookie
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These are our family favorites. A great treat