Oatmeal Raisin Snickerdoodle Cookies
- Yield 12 large cookies
Oatmeal Raisin Snickerdoodle Cookies
- Yield 12 large cookies
Ingredients
Units
- 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
Instructions
- 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.