The cinnamon flavor of the Snickerdoodle cookies pairs perfectly with the chewy texture of Oatmeal cookies. This combination results in an exceptional treat! These Oatmeal Snickerdoodle Cookies will undoubtedly elevate your cookie collection!

Prep Time: 5 minutes

Cook time: 12-15 minutes per cookie sheet

Serves: This will depend on the size of your cookie. I used an ice cream scoop and got 20 large cookies.

Ingredients:

2 C. Rolled oats

2 C. All purpose flour

1/2 tsp. Baking soda

1/2 tsp. Cream of tartar

1/4 tsp. Kosher salt

2 tsp. Ground cinnamon

2 Sticks butter, softened

1/2 C. Brown sugar

1/2 C. White sugar

1 tsp. Vanilla extract

2 eggs

Dipping Sugar

1 C. White sugar

2-3 tsp. Ground cinnamon

What to do:

Preheat oven to 350 degrees.

Line your cookie sheet with parchment paper, tin foil, or a baking mat. Lightly sprinkle some kosher salt on your cookie sheet. This will bring your cookies to a new level.

In a medium-sized bowl, mix together the dipping sugar and set aside.

In a large bowl, combine your oats, flour, baking soda, cream of tartar, salt and cinnamon; set aside.

In another bowl, cream together the butter and both sugars. Add in the vanilla extract and eggs, then mix for about 1 minute.

Mix together the dry and wet ingredients. I usually do this in thirds so everything mixes nicely.

Use a scoop to drop your cookie dough balls into the dipping mixture. Make sure to cover the entire ball with the dipping mixture.

Place dough balls on your cookie sheets. Bake them for about 12-15 minutes, or until the edges of the cookies turn golden brown.

Let these cool and get the glass of cold milk ready!