Oatmeal Raisin Snickerdoodles

Oatmeal Raisin Snickerdoodles

These Oatmeal Raisin Snickerdoodles are to die for. Okay, maybe not that good, but they are the perfect cookie if you’re craving more than one kind of cookie! Chewy, soft, cinnamony, warm, what else could you ask for in a cookie such as this? 

These cookies may not sound good at first but think about it. A snickerdoodle is a soft (sometimes chewy) cookie. An oatmeal raisin is also usually chewy and has cinnamon in it. So it’s not the wildest combination. If you’re still uncertain, just give them a try!

Ingredients:

• 1 cup butter, softened
• 1 ½ c cane sugar
• Two eggs
• 2 tsp vanilla
• 1 ¼ cups all-purpose flour
• 1 ½ tsp cream of tartar
• ½ tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1 ½ cups oats
• ½ cup raisin, soaked (See notes)

Instructions:

In a large mixing bowl, beat the softened butter and sugar until nice and creamed, 5-6 minutes. It should be soft and fluffy. Beat in the eggs and vanilla until combined. 

Add flour, cream of tartar, baking soda, salt, and cinnamon. Mix in about halfway, then add the oats and raisins. 

The dough should be quite soft and almost melty. Put it in the fridge for at least an hour, but up to 24 hours. The cookies will come out differently depends how long you have them in there. 

Preheat the oven to 350 degrees, and prep your cookie sheets. Either place parchment paper on or use silicone mats. In a pie plate, add sugar and cinnamon and mix. Roll the dough balls in the cinnamon + sugar mix, then place them on the prepared pan. 

Bake for 11-13 minutes or until slightly brown around the edges. Let cool on the pan for 2 or 3 minutes, then transfer to a wire rack to cool.

Notes:

If you want a quick, fresh cookie, freeze the dough and bake one or two at a time for a snack!