pepperhead212
Executive Chef
Here's that recipe for msmofet.
Chocolate Chip Oatmeal Snickerdoodles
2 cup(s) unbleached flour
1/2 tsp salt
1/2 tsp soda
1 tsp cinnamon
1/2 lb butter; softened
3/4 cup(s) sugar
3/4 cup(s) packed light brown sugar
1 tsp vanilla
2 large eggs
1 1/2 cup(s) oats
4 tb cinnamon
4 tb sugar
12 oz chocolate chips; (optional)
4-6 oz walnuts, chopped; (optional)
A. Sift together the flour, salt, soda, and 1 tsp cinnamon and set aside. Cream the butter and sugar in mixer bowl until thoroughly mixed. Add the eggs, followed by the vanilla, then gradually add the dry ingredients mixture, followed by the oats, scraping the bowl several times. (add choc. chips and nuts now, if used). Transfer to a covered container, press a sheet of plastic wrap on top of dough, and refrigerate at least overnight.
B. When ready to bake, preheat oven to 400º and line sheets with parchment. Combine remaining cinnamon and remaining sugar in a flat bowl. Roll dough into 1 1/4" balls, flatten slightly, and roll in cinnamon/sugar mix. Place 2" apart on sheets and bake 10-12 min.., or until browning around edges. Cool on a wire rack.
Tip: remove from the fridge about 30 min. before rolling out - this recipe is much harder than other snickerdoodles.
I didn't really notice much difference when I made this with old fashioned or quick oats.
Chocolate Chip Oatmeal Snickerdoodles
2 cup(s) unbleached flour
1/2 tsp salt
1/2 tsp soda
1 tsp cinnamon
1/2 lb butter; softened
3/4 cup(s) sugar
3/4 cup(s) packed light brown sugar
1 tsp vanilla
2 large eggs
1 1/2 cup(s) oats
4 tb cinnamon
4 tb sugar
12 oz chocolate chips; (optional)
4-6 oz walnuts, chopped; (optional)
A. Sift together the flour, salt, soda, and 1 tsp cinnamon and set aside. Cream the butter and sugar in mixer bowl until thoroughly mixed. Add the eggs, followed by the vanilla, then gradually add the dry ingredients mixture, followed by the oats, scraping the bowl several times. (add choc. chips and nuts now, if used). Transfer to a covered container, press a sheet of plastic wrap on top of dough, and refrigerate at least overnight.
B. When ready to bake, preheat oven to 400º and line sheets with parchment. Combine remaining cinnamon and remaining sugar in a flat bowl. Roll dough into 1 1/4" balls, flatten slightly, and roll in cinnamon/sugar mix. Place 2" apart on sheets and bake 10-12 min.., or until browning around edges. Cool on a wire rack.
Tip: remove from the fridge about 30 min. before rolling out - this recipe is much harder than other snickerdoodles.
I didn't really notice much difference when I made this with old fashioned or quick oats.
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