Oatmeal Raisin Snickerdoodle Cookies on a wire rack

Creating these oatmeal raisin snickerdoodle cookies

If you ask me, chewy cookies are the only cookies worth eating. Like, the big, fat, super soft ones. Oh, like these oatmeal raisin snickerdoodle cookies!

Heheh. But seriously. These cookies came to me when I was sitting on the couch one night. I shouted into the empty room “Oatmeal Raisin Snickerdoodles!” Alex, studying in the office, didn’t say anything. He knows how much I talk out loud to myself. 

Oatmeal Raisin Snickerdoodle Cookies

I have never met anyone who talks out loud to themselves more than I do. I do it constantly. I do it when grocery shopping (“blueberries, avocados, didn’t get the feta yet…”), when baking cookies (“and 1 cup of flour. Oh! Plus 2 tablespoons.”), and when trying on clothes (“I like how this fits, but am I wearing too much black?”).

Honestly, I think I’m going to be one of those old people who everyone thinks is senile because they talk to themselves, but really it will just be something I’ve been doing my whole life, so joke’s on them.

So I’m on the couch and I shout “Oatmeal Raisin Snickerdoodle Cookies!” And I got up right then and there and made the batter. It was soOoOo good. Tangy and slightly spiced. The perfect ratio of oatmeal to batter. And the raisins! Secretly I love raisins.

Anywho. So that’s how these soft snickerdoodle cookies were born. And if it weren’t for me saying things out loud, these cookies wouldn’t be here.

Oatmeal Raisin Snickerdoodle Cookies on a wire rack

Tips on how to make snickerdoodles

These oatmeal raisin snickerdoodle cookies are really easy to make, but there are a few things you have to do to achieve that signature, tangy snickerdoodle flavor. Namely, you need to:

Use plain whole yogurt—I know 2 tablespoons of yogurt seems like it won’t make that much of a difference in this homemade snickerdoodle recipe, but it’s actually crucial in this recipe! The yogurt adds a slight tanginess to these cookies and also helps the inside of these cookies stay super fluffy and moist. And make sure you’re using plain yogurt, not vanilla or another “neutral” flavor (because you will totally be able to taste flavored yogurt in this recipe).

Don’t substitute the cream of tartar—Cream of tartar is what makes snickerdoodle cookies, snickerdoodle cookies. In all honesty, I don’t know what chemical reaction happens in this cookie dough to make the snickerdoodles so deliciously tangy, but I know that cream of tartar is responsible for it. So yeah…don’t try substituting it!

Use room temperature ingredients—Room temperature butter and eggs is the basis of (almost) every good cookie recipe. If the butter is too stiff, it won’t cream properly and your cookies will look and taste a little sad.

Use old-fashioned oats—When it comes to baking, old-fashioned oats are the only way to go. Instant oats turn to mush in the wet doughs, and steel-cut oats are far too chewy.

Oatmeal Raisin Snickerdoodle Cookies in a stack

Happy baking! I hope you all enjoy this recipe as much as I do.

xoxo

RECIPE

Oatmeal Raisin Snickerdoodle Cookies

Yields 12 large cookies

These giant Oatmeal Raisin Snickerdoodle Cookies are ultra soft and chewy and require no chilling prior to being baked. The perfect cookies for any season!

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 tablespoons plain yogurt
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 cup old-fashioned oats
  • 1/2 cup raisins
  • 1/2 cup granulated sugar
  • 1 1/2 tablespoons cinnamon

Directions

  1. Preheat oven to 350°F. Grease a cookie sheet with butter and set aside.
  2. In a standing mixer fitted with paddle attachment (can also use an electric mixer), mix butter and both sugars until fluffy, about 1 minute. Add in yogurt, egg, and vanilla extract and mix for an additional minute.
  3. Add in flour, salt, baking soda, and cream of tartar. Mix on high for 30 seconds. Remove from mixer and fold in oats and raisins.
  4. In a small bowl, toss together ½ cup granulated sugar and cinnamon. Scoop cookie dough into roughly ¼ cup balls (2.5 inches in diameter), coat thoroughly in cinnamon sugar mixture, then place onto prepared cookie sheet, leaving 2 inches between each cookie. Push the balls down just slightly so they look like a hockey puck.
  5. Bake cookies for 13 minutes. They will still look moist, but will continue to cook as they cook. Let cookies rest on cookie sheet for 10 minutes (this will crisp the bottoms and allows the cookies to rest!). DEVOUR.

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More snickerdoodle recipes from Broma Bakery:

Bourbon Snickerdoodle Blondies

Soft Brown Butter Snickerdoodles

Snickerdoodle Donuts

34 comments

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Praise you for this beautiful marriage of 2 favorite cookies!!!

Sarah | Broma Bakery
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PRAISE YOU FOR YOU!<3

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Girl!!! Just when I think I can go a day without dessert I see you latest post and my sweet tooth is like “You need this NOW.”” Also, snickerdoodles are my all-time favorite cookie so there is no way to avoid making these. Andddd, oats in everything is my motto, because they are chewy and delicious and definitely a health food 😉

Sarah | Broma Bakery
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Omg stop, thank you Ashley!!! You are so sweet. And omg yes to oats in everything!

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YUM!!! Snickerdoodles have never appealed to me and I’ve never made them but this one’s definitely got my attention! Coming up for our next Committee meeting in 2 weeks probably with some walnuts or pecans added!!! Haven’t made them yet but the recipe deserves 5 stars! I love your excellent blog full of scrumptious ideas, Sarah!!! So happy I found you…

Sarah | Broma Bakery
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Oooh, I love the idea of adding walnuts! Thank you so much for following along Julie! Appreciate the support!!!

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Omg. You just made a combination of my two most favorite cookies in the world and I can’t handle it!! Genius! I’m making these immediately.

Sarah | Broma Bakery
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Ahh thank you Katie! Let me know what you think!

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Looks scrumptious

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What I love even more than the idea of Oatmeal Raisin Snickerdoodles, is that you talk out loud to yourself. So glad to hear I’m not the only one! One time my son came into the kitchen and asked who I was talking to. I said, the dog. He said, the dog is outside. I said, dogs have very good hearing.

Sarah | Broma Bakery
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Hahaha, omg that is so me! I’m so glad I’m not the only one! I talk to the cats ALL the time.

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What an awesome combination of my favorite cookies!

Sarah | Broma Bakery
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Thank you Matt!

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Ha! I think my mother could definitely challenge you in the talking out loud to yourself department Sarah! She’s hilarious! These look absolutely delish. I love both flavors of cookies, so to combine them was genius!

Sarah | Broma Bakery
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Omg I would love to see that. Hahaha!

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you are hilarious. . I talk out loud to myself too .. all the time. . LOVE these cookies!

Sarah | Broma Bakery
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Haha, thank you Alice. Self-talking forever!

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Oh My! You’re speaking my language! Big, chewy – yaaaaas! Please! Now, I do like a bit of crunch on the outside, but super tender on the inside. These are just fabulous and I love the twist on snickerdoodles. Gorgeous work my dear!

Sarah | Broma Bakery
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Yas yas yas! Thank you so much Traci!

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Haha, but who doesn’t talk out loud to themselves?!? lol! Cookies look awesome! 🙂

Sarah | Broma Bakery
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So glad I’m not alone. XO!

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I just made these and already had 3… They are so incredibly delicious! Thanks for posting this fabulous recipe!

Sarah | Broma Bakery
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Oh I’m SO glad to hear that Lisa! Thank you so much!

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Just made these and they are AMAZING! Super delicious – it’s the perfect combination of two cookie classics. Thanks SO much for sharing!

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Couldn’t agree more about chewy cookies. Crunchy ones have no place in this world! These look like they fit the bill PERFECTLY!

Sarah | Broma Bakery
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NO PLACE. Thank you girlfriend!

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I love the combination of two of (in my opinion) the best kinds of cookies! Yum!!

Sarah | Broma Bakery
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So underrated yet so delicious. Thank you love!

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Ok yes – if these cookies taste anything close to what I’m envisioning (cinnamon-sugar pillows studded with chewy raisins), then I am so in!

Sarah | Broma Bakery
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YOU’VE DESCRIBED THEM PERFECTLY! Haha!

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These were delicious!

Sarah | Broma Bakery
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Oh YAY! So glad you enjoyed. Thank you sweetheart!

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