Tag Archives: Snickerdoodle

Deluxe Cookies

I mentioned in an earlier post that Snickerdoodles were basically sugar cookies.  I couldn’t completely understand the popularity of Snickerdoodles, but I don’t have the same uncertainty over these.  These cookies have everything!  The oats help keep the cookie moist and everything else adds flavor.  This recipe will yield 5 dozen real size cookies.

Dry Stuff
4 cups flour
2 tsp. soda
2 tsp. baking powder
1 tsp. salt
5 cups steel cut oats

Wet Stuff
2 cups butter
2 cups white sugar
2 cups brown sugar
4 eggs
2 tsp. vanilla

24 oz. chocolate chips
3 cups nuts (any combination of peanuts, macadamia nuts, cashews)

Combine all the dry stuff and put to the side.

Cream the butter and both sugars.  Add eggs and vanilla and mix well.  Add all the dry ingredients.  Blend well.  Add chocolate chips and nuts and finish mixing.  Roll into balls and place 2″ apart on cookie sheet.  Bake 10 minutes in oven at 375 degrees.


Over the years, I’ve had a lot of requests for my cookie recipes, not to mention the cookies themselves. I’m not sure I understand the fascination with snickerdoodles — it’s a sugar cookie after all — but it’s frequently the first cookie people grab. Here you go:

3 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup butter
2 cups sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla
3 tablespoons sugar (raw cane sugar from Trader Joe’s)
1 teaspoon ground cinnamon

Heat oven to 375.

Stir together the dry stuff (flour, soda, cream of tartar and 1/2 teaspoon sea salt).

Beat butter until its creamy, then add regular sugar and beat until fluffy. Add eggs, milk and vanilla and beat well. Add all the dry ingredients and beat until smooth. Form dough into balls and then roll in combination of raw cane sugar and cinnamon. Place balls onto cookie sheet, 2 inches apart. Bake 8-10 minutes until light golden brown. Move to racks for cooling.

I’ve typically been able to get about 2 dozen real-sized cookies from this recipe.