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-fashionedoats—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.
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 1/2 cup granulated sugar and cinnamon. Scoop cookie dough into roughly 1/4 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.
Leave a comment and rate this recipe!
I replaced the raisins with chocolate chips… to die for
Lovely cookies recipe, loved your ideas of making cookies.
Hubby and I have been dying for a homemade cookie lately but don’t want to keep dozens around as I’m diabetic. Love oatmeal raisin and snickerdoodles! Found this recipe with lower sugar and a smaller batch so I made it. Had to substitute the new Chobani low sugar cinnamon yogurt for the plain and used a smaller scoop. Hit. The. Spot. Thank you ma’am!!
I’m SO SO SO SO happy to hear that <3
I’ve made these cookies twice now- this recipe is a keeper. I added a little ground flax to the batter to boost the fiber content, and substituted cranberries for raisins. Everyone in class raved about them, and making some more to take to a party tomorrow. The first batch, I made straight, with no chilling the cookie dough. The second batch I baked, I made with chilled dough- and there isn’t much of a difference in texture, so chilling isn’t warranted (I bake A LOT of cookies). Thank you for this delicious recipe!
Yay! So happy you liked these cookies just as much as we do!
These were delicious!
Oh YAY! So glad you enjoyed. Thank you sweetheart!