Oatmeal Raisin Snickerdoodle Cookies

Did you know that the Snickerdoodle was invented by accident when an employee dropped a batch of cookies and left them to bake overnight? Now it is one of America’s favorite cookie recipes.

These cookies are a perfect combination of cinnamon, sugar, raisins and oats. They are the perfect snack for any time of day. Read more in detail here: snickerdoodle recipe.

Making these snickerdoodle cookies with oats and raisins

Chewy cookies, in my opinion, are the only cookies worth eating. Like the ones that are large, fat, and incredibly soft. These oatmeal raisin snickerdoodle cookies are delicious!

Heheh. However, take it seriously. These cookies appeared to me one night when I was lounging on the sofa. “Oatmeal Raisin Snickerdoodles!” I yelled into the empty room. Alex, who was studying in the office, remained silent. He’s well aware of how much I speak to myself. 


I’ve never met somebody who speaks to themselves out loud as often as I do. It’s something I do all the time. I do that when I go grocery shopping (“blueberries, avocados, haven’t found the feta yet…”), and when I bake cookies (“and 1 cup of flour. Oh! Plus 2 tablespoons”), as well as when trying on clothes (“I like how this fits, but am I wearing too much black?”).

To be honest, I suppose I’ll be one of those elderly individuals that everyone assumes is senile because they speak to themselves, but it’ll simply be something I’ve done my entire life, so they’ll be laughing at me.

“Oatmeal Raisin Snickerdoodle Cookies!” I exclaim from the sofa. And I got up and started making the batter straight away. It was fantastic. It’s tangy and a little spicy. The ideal oatmeal-to-batter ratio. What about the raisins? I have a secret crush for raisins.

Anywho. As a result, these fluffy snickerdoodle cookies were created. These cookies would not exist if it weren’t for me stating things out loud.


Instructions for making snickerdoodles

These oatmeal raisin snickerdoodle cookies are simple to prepare, but you’ll need to do a few things to get that trademark sour snickerdoodle taste. To be specific, you must:

Use plain whole yogurt—I know it looks like 2 tablespoons of yogurt won’t make much of a difference in this homemade snickerdoodle recipe, but it’s really vital! The yogurt gives these cookies a tiny tanginess and helps them remain very fluffy and moist on the inside. Also, use plain yogurt rather than vanilla or any “neutral” flavor (because you will totally be able to taste flavored yogurt in this recipe).

Don’t skip the cream of tartar—what it’s makes snickerdoodle cookies snickerdoodle cookies in the first place. To be honest, I’m not sure what chemical reaction occurs in this cookie dough to make the snickerdoodles so sour, but I do know that cream of tartar is to blame. So, don’t attempt to substitute it!

Use room temperature ingredients—Almost every successful cookie recipe starts with room temperature butter and eggs. If the butter is too firm, it will not cream correctly, resulting in sad-looking and tasting cookies.

Use old-fashioned oats in baking—Old-fashioned oats are the best way to go when it comes to baking. In moist doughs, instant oats turn to mush, while steel-cut oats are much too chewy.


Good luck with your baking! I hope you all have as much fun with this dish as I do.




  • room temperature 1/2 cup unsalted butter
  • 1/2 cup packed light brown sugar
  • a quarter cup of granulated sugar
  • plain yogurt (two tablespoons)
  • 1 big room-temperature egg
  • vanilla extract (two tablespoons)
  • 1 1/4 cup flour (all-purpose)
  • a half teaspoon of salt
  • a quarter teaspoon of baking soda
  • 1 teaspoon tartar sauce
  • 1/2 cup oats, old-fashioned
  • a half cup of raisins
  • 1/2 cup sugar (granulated)
  • cinnamon (1 1/2 tbsp)


  1. Preheat the oven to 350 degrees Fahrenheit. Set aside a cookie sheet that has been greased with butter.
  2. Mix butter and both sugars in a standing mixer equipped with a paddle attachment (or an electric mixer) until frothy, approximately 1 minute. Mix in the yogurt, egg, and vanilla essence for another minute.
  3. Combine the flour, salt, baking soda, and cream of tartar in a mixing bowl. 30 seconds on high, high, high, high, high, high, high, high, high, Remove the oats and raisins from the mixer and fold them in.
  4. Combine 1/2 cup granulated sugar and cinnamon in a small mixing dish. Scoop 1/4 cup cookie dough into 2.5-inch balls, dip completely with cinnamon sugar mixture, and put on prepared baking sheet, allowing 2 inches between each cookie. Just slightly lower the balls so they resemble a hockey puck.
  5. Preheat oven to 350°F and bake cookies for 13 minutes. They’ll seem damp, but they’ll continue to cook as they go. Allow 10 minutes for cookies to rest on cookie sheet (this crisps the bottoms and enables the biscuits to rest!). DEVOUR.

More snickerdoodle recipes may be found at:

Blondies with Bourbon Snickerdoodles

Snickerdoodles with Brown Butter

Donuts with Snickerdoodles

The “snickerdoodle breakfast cookies” are a delicious cinnamon-sugar cookie that is perfect for the holidays. They are also gluten-free and vegan.

Frequently Asked Questions

What does cream of tartar do in snickerdoodles?

A: Cream of tartar is a type of salt that helps the dough to rise, by adding air and its also used in cooking as part of sauces.

What is the difference between sugar cookies and snickerdoodles?

A: snickerdoodles are a type of sugar cookies and do not contain cinnamon.

What is the difference between cinnamon cookies and snickerdoodles?

A: A cinnamon cookie is a type of flatbread that has been baked with spices such as cinnamons, cloves, and nutmeg. It usually contains flour, sugar or honey and butter or margarine. In contrast snickerdoodles are a type of cake made by adding ground cinnamon to the dough which gives them their distinctive flavor.

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