Oatmeal Snickerdoodle Drops
Chewy oatmeal snickerdoodle drops combine warm cinnamon flavors with a soft, cookie-like texture, perfect for satisfying sweet cravings and sharing with friends and family.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Grease a cookie sheet.
- In a large bowl, beat together butter, brown sugar, and 2/3 cup granulated sugar until fluffy.
- Add eggs and vanilla; mix well.
- In a medium bowl, combine flour, oats, baking soda, and salt.
- Add the dry mixture to the wet mixture; mix well.
- Drop by rounded teaspoonfuls onto the prepared cookie sheet.
- In a small bowl, combine remaining 2 tablespoons sugar and cinnamon.
- Lightly sprinkle the cinnamon sugar mixture over each cookie.
- Bake for 8 to 10 minutes.
- Cool for 1 minute on the cookie sheet.
- Remove cookies to a wire cooling rack.
Tips & Substitutions
For a lighter texture, use unsalted butter instead of margarine. You can substitute half of the oats with coconut flakes for added flavor. If you prefer a gluten-free option, use almond flour in place of regular flour. Make sure to mix the batter just until combined to prevent tough cookies. If you're short on cinnamon, a dash of nutmeg could work in a pinch.
Serving Suggestions
Serve these delicious Oatmeal Snickerdoodle Drops with a glass of cold milk or a warm cup of tea. They pair wonderfully with a scoop of vanilla ice cream for a delightful dessert. For a fun twist, try crumbling them over yogurt for breakfast or a snack. They can also be a sweet addition to a cookie platter alongside Date Nut Pinwheel Cookies.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer bag. To reheat, place cookies in a preheated oven at 350°F (175°C) for about 5 minutes until warmed through and slightly crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Snickerdoodle Drops contains roughly 956 calories, with 14g protein, 128g carbohydrates, and 33g fat. It is an excellent source of dietary fiber (31% of the Daily Value), protein (28% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1815mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular oats instead of quick oats?
Yes, you can use regular oats, but the texture may be slightly chewier. Quick oats help bind the cookies and create a softer texture. If using old-fashioned oats, you might want to pulse them in a food processor a few times to achieve a finer consistency.
What can I do if my dough is too sticky?
If your dough is sticky, consider chilling it in the refrigerator for 30 minutes. This will make it easier to handle when dropping onto the cookie sheet. You can also lightly flour your hands before shaping the cookies to prevent sticking.
Can I add chocolate chips to this recipe?
Absolutely! Adding chocolate chips can enhance the flavor of the cookies. You can fold in about 1 cup of semi-sweet or dark chocolate chips after combining the dry and wet ingredients. Just be aware that it may alter the texture slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).