Oatmeal Snickerdoodles

 

Oatmeal Snickerdoodles (Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 54.

I missed the memo on snickerdoodles. In fact, it wasn't until I was an adult when I first heard of them. And I grew up with a mother who made lots of cookies. But never snickerdoodles. 

After finally making them a few years ago, I can't say that I felt I had missed much. I thought they were pretty average in the world of cookies. A basic buttery cookie with a sprinkling of cinnamon. 

Maida's recipe brings the addition of oatmeal which is always a good thing. The cookies are like a simple oatmeal cookie without the raisins and nuts. I thought the topping made way too much but maybe I did not put enough of it on top of the cookies. The cinnamon flavor was very light. I liked the bite-sized portions although that doesn't do much to keep your hands from grabbing them. They are addictive!

The recipe makes 54 cookies (more or less depending on the size you make them).

2 cups sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
8 oz. (2 sticks)unsalted butter
1 tsp. vanilla extract
3/4 cup sugar
3/4 cup light brown sugar, firmly packed
2 eggs
1 1/2 cups old-fashioned or quick-cooking oatmeal

Topping:
2 TBS. sugar
2 TSP. cinnamon

Preheat the oven to 400. Line cookie sheets with parchment paper.

Sift together the flour, baking soda, salt and cinnamon. Set aside. 

Cream the butter. Add the vanilla and both sugars. Beat well.

Add the eggs one at a time. On low speed, slowly add the sifted dry ingredients. Stir in the oatmeal.

Place teaspoon-sized rounded pieces 2 inches apart on the cookie sheets.

Stir the sugar and cinnamon together for the topping and sprinkle over the cookies.

Bake for 10-12 minutes until the cookies are browned. After removing from the oven, let them sit on the pan for a few minutes before transferring to a wire rack to cool.