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.
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.
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.
Happy baking! I hope you all enjoy this recipe as much as I do.
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!
- 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
- Preheat oven to 350°F. Grease a cookie sheet with butter and set aside.
- 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.
- 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.
- 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.
- 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.