Oatmeal Snickerdoodles

Here it is...the final recipe of 2009!

I've got to thank René, my fellow workplace foodie, for inspiring this cookie. He gave me one of those recipe-a-day box calendars for Christmas, and a recipe for snickerdoodles was on the the first page.

I've never (knowingly) had a snickerdoodle before. I have to admit that I was a little disappointed after reading the calendar's recipe to learn that the cookie was not remotely related to a Snickers candy bar. No peanuts, no chocolate, no caramel, no nougat. Nope...none of that stuff.

To put it plainly, a snickerdoodle is a sugar cookie with a few twists. Twist #1: Cream of tartar is used as the leavening agent. (I don't really know why. I've done some research, but nothing really says that the cream of tartar is an absolute must. I think it would be fine to use 1/2 teaspoon in total of baking soda if you didn't have or didn't want to use the cream of tartar in this recipe.) Twist #2: The dough balls are rolled in cinnamon sugar before baking.

Okeydokey. Seems easy enough. I took the calendar's tip about the cream of tartar and ran with it.

I don't know about you, but I don't want just a whiff or a hint of cinnamon in my cookies. I want to taste the cinnamon. So I set out to make a snickerdoodle that nobody would mistake for a speckled sugar cookie. In my recipe, there's cinnamon in the creambles, wet ingredients, and coating.

I also decided to use both white sugar and light brown sugar so that these cookies would be crispy and chewy and have just the right amount of sweetness.

And, of course, I used finely ground oatmeal in my dry ingredients. How many other snickerdoodles can make that claim?

After rolling the dough balls in the cinnamon sugar, I decided to smoosh them with a fork a little to flatten them before baking and to give them a nice little finishing touch.

Makes 2 dozen cookies. (To see this recipe in process, check out Picturing Oatmeal Snickerdoodles.)

Creamables	1 stick butter 1/2 cup white sugar 1/2 cup light brown sugar 1 1/2 teaspoons cinnamon
Wet Ingredients	1 egg 2 tablespons milk 1 tablespoon vanilla
Dry Ingredients	1 1/4 cups finely ground oatmeal 1 1/4 cups flour 1 tablespoon cinnamon 1 teaspoon cream of tartar 1/4 teaspoon baking soda 1/4 teaspoon salt
Coating	1/3 cup sugar 1 tablespoon cinnamon

1. Preheat oven to 350º.
2. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
3. In a small bowl, whisk together the wet ingredients and then add to the creamables. Mix together until smooth.
4. In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
5. In another small bowl, mix the coating ingredients together.
6. Shape dough into balls—about 2 tablespoons each.
7. Roll the dough balls in the cinnamon sugar coating.
8. Place the sugared dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
9. Using a fork, smoosh the dough balls down a little to flatten them.
   
10. Bake at 350º for 10-12 minutes or until the edges of the cookies are firm. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.

Comments

[Mumma]

THESE ARE SO-O-O YUMMY.....AND GOOD FOR YOU, TOO!!!

Studies have shown that just 1/2 teaspoon of cinnamon per day can lower LDL cholesterol.

Several studies suggest that cinnamon may have a regulatory effect on blood sugar, making it especially beneficial for people with Type 2 diabetes.

In some studies, cinnamon has shown an amazing ability to stop medication-resistant yeast infections.

In a study published by researchers at the U.S. Department of Agriculture in Maryland, cinnamon reduced the proliferation of leukemia and lymphoma cancer cells.

It has an anti-clotting effect on the blood.

In a study at Copenhagen University, patients given half a teaspoon of cinnamon powder combined with one tablespoon of honey every morning before breakfast had significant relief in arthritis pain after one week and could walk without pain within one month.

When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative.

One study found that smelling cinnamon boosts cognitive function and memory.

Researchers at Kansas State University found that cinnamon fights the E. coli bacteria in unpasteurized juices.

It is a great source of manganese, fiber, iron, and calcium.

SO, EAT GUILT-FREE AND ENJOY!!!

[Maureen]

You have no idea how happy seeing this recipe made me... snickerdoodles are my favorite! This has jumped to the top of the list for recipes to try :)

[Carol]

I can't wait to try these! I'm with you, Greg, I want to taste the cinnamon, big time. These are right up my alley. In fact, I saw the "picturing" post and had to make myself be patient and wait for you to post the actual recipe, rather than badgering you for it. I knew it was coming, and it did. :-) Will be baking these soon!

[Carol]

These are delicious and addicting! I made them the other night, and my husband and I can't stop eating them. Good thing it's "only" a two dozen batch...

I love the texture - great combination of cakey/soft/chewy. The cookie itself isn't too sweet, making the cinnamon-sugar coating a perfect touch.

I used 3/4 t. baking soda, no cream of tartar.

My first pan could have used more coating, so I did extra rolling for the second pan. Still had a lot of the cinnamon-sugar left over. I would roll them even more next time, and get a really good coating on them.

I love playing with chai spices in baked goods, so next time I make these (and oh, there will be a next time) I may try using a chai spice mixture in place of the cinnamon, just for fun.

Thanks for another wonderful recipe, Greg!

[Laurel]

YUM! I love snickerdoodles and so do my kids. I will make some of these today.

[mnorman]

these are so cinnamon-y!! i love that, excellent recipe .... works every time!

[janie martinez]

I saw the pictures of making peanutbutter snikerdoodles but where is the measurements of the reciepe? Janie