Oat Doodles
Indulge in the cozy, cinnamon-kissed delight of Oat Doodles, a soft and chewy oatmeal cookie with a whimsical twist. These cookies combine the wholesome texture of old-fashioned rolled oats with the warm spice of cinnamon, all wrapped in a crispy sugar-cinnamon coating for an irresistible finish. Perfectly balanced with the richness of butter and brown sugar, these cookies maintain a slightly under-baked center that melts in your mouth with every bite. Easy to prepare in just 15 minutes, Oat Doodles are a comforting treat ideal for afternoon snacks, potlucks, or holiday cookie swaps. Serve them warm from the oven or store them for up to 5 days to enjoy their homemade charm anytime!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 pieces large eggs
- 1 teaspoon pure vanilla extract
- 1.75 cups all-purpose flour
- 1.5 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon cream of tartar
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon (for coating)
- 0.25 cup granulated sugar (for coating)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, use a hand or stand mixer to cream the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until incorporated.
In a medium bowl, whisk together the all-purpose flour, rolled oats, baking soda, ground cinnamon, cream of tartar, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
In a small bowl, combine the ground cinnamon and granulated sugar for coating.
Scoop out 1.5-tablespoon-sized portions of dough (a cookie scoop works well) and roll each portion into a ball.
Roll each dough ball in the cinnamon-sugar mixture until thoroughly coated.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers still look slightly under-baked.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your Oat Doodles fresh or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 81 mg | 4% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 12.7 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 58 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
