Chocolate Chip Oatmeal Snickerdoodles
Well hello. Feeling a little indecisive? Then I’ve got the perfect cookie for you! Part chocolate chip, part oatmeal and part snickerdoodle, these beauties are guaranteed to satisfy all of your cookie cravings in one delicious bite!
If you’ve spent any time at all around the site then you will notice that I majorly ❤️ cookies—over the past 5 years I’ve shared a whopping 109 recipes with you!! (notice the disparity in vegetable shares!)
What I particularly love about cookies, other than the taste and individual portion aspect, is that they are pure fun. I love eating them, baking them, sharing them—to me, they are pretty much perfection. I don’t really have a favorite (picking just one would be too, too cruel) but if I absolutely had to, these chocolate chip oatmeal snickerdoodles would be very, very close to the top.
That’s because, in addition to covering the cookie spectrum, these are also slightly chewy. Be still my heart!
And if you’re into the salty/sweet thing, you can add a pinch to the cinnamon-sugar topping and satisfy that urge too!
If you’re a Cookie Monster like me, you have got to give #110 a try! And lest you think I’ll be easing up on cookie production, oh no, I’m still going strong—if we keep staying inside, I predict that number to double in just the next year alone!😘
Chocolate Chip Oatmeal Snickerdoodles
Makes about 3 dozen cookies (if you don’t want too many cookies around, you can easily halve this recipe)
Prep Time: 15 minutes, plus at least 1 hour chilling; Bake Time: 12 minutes
Ingredients
For the dough
1 cup (2 sticks) unsalted butter, room temp
1 ½ cups sugar
¼ cup light brown sugar, packed
1 ½ teaspoons vanilla extract
2 large eggs, room temp
2 ½ cups old-fashioned rolled oats (not instant)
2 cups unbleached, all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon fine sea salt (use kosher salt if you don’t have this)
1 ½ cups bittersweet chocolate chips (I used Ghirardelli 60%)
For the topping
⅓ cup sugar
2 teaspoons cinnamon
Pinch of sea salt (or kosher salt), optional
The Recipe
1. Using an electric mixer, beat the butter on medium speed for a minute or two, until creamy. Add both sugars and vanilla and beat on medium-high speed until fluffy for a few minutes, scraping down the bowl as needed with a rubber spatula. Add the eggs in 1 at a time, beating well between each addition and scraping down the bowl.
2. In a large bowl, mix together the oats, flour, cream of tartar, baking soda and salt. On low speed, gradually add the dry mixture to the wet ingredients, mixing only until everything is incorporated. Remove the bowl from the mixer and stir in the chocolate chips.
3. Line a large rimmed baking sheet with a piece of parchment paper and scoop the dough into 2 tablespoon-size balls, dropping them any which way on the sheet. Cover the sheet tightly with aluminum foil and chill the dough for at least 1 hour and up to 2 days (if you’re going to leave them for the 2 days, I would probably transfer them to an airtight container once they’ve firmed up).
4. When you’re ready to bake, center a rack in the middle of the oven and preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside. In a small, shallow bowl, mix together the sugar, cinnamon and salt. Remove the dough balls from the fridge and roll the balls in the cinnamon sugar mixture, tossing well to coat.
5. Place about a dozen on the cookie sheet, spacing them 2 inches apart.
6. Bake for about 12 minutes, until golden and puffy. Transfer baking sheet to a wire rack and let cookies cool for about 5 minutes before transferring them to the rack to cool completely. Repeat baking process with remaining dough balls. Cookies will keep at room temperature in an airtight container for up to 5 days.
7. If you don’t want to bake these all at once, you can freeze the unbaked dough balls. Prepare them through Step 4 and then place in an airtight container or freezer bag. Pull out as many as you want to prepare at a time, and bake as directed—you might need to add a minute or two to the baking time. Frozen dough will last at least a month. This way you can have fresh hot cookies whenever you like and not have too many tempting cookies lying (laying?) around!😘
Enjoy!
Note: Recipe adapted from Midwest Made by Shauna Sever. I cut the 1/2 teaspoon flaky sea salt from batter—I found the cookies to be too salty this way. I also cut the amount of sugar in the topping—you don’t need that much to coat the cookies and I didn’t want to waste anything being that those kind of staples are in short supply now. Also, I scoop the cookies into balls before chilling. The dough is really hard to work with once it’s chilled and this makes it so much easier, especially for just baking up a few at a time and freezing the rest.
