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  • Writer's pictureJolanta Nowobilski

Oatmeal Snickerdoodles

- 1 1/3 c all-purpose flour

- 2/3 c old-fashioned rolled oats

- 1 t baking powder

- 3/4 t baking soda

- 1/2 t fine salt

- 2 t cinnamon, plus 1 t for cinnamon sugar

- 1 c packed dark brown sugar

- 1/2 cup plus 1 T canola, grapeseed, or any other neutral oil

- 1/4 cup plus 1 T water

- 2 T sugar

  1. In a large bowl, whisk together flour, oats, baking powder, baking soda, 2 t cinnamon, and salt.

  2. In a separate large bowl, whisk the sugars briskly with the canola oil and water until smooth and incorporated, about 2 minutes.

  3. Add the flour mixture to the sugar mixture, and then stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.

  4. Cover with plastic wrap. Refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step.

  5. Preheat the oven to 350° F. Line two rimmed sheet pans with parchment paper. On a plate, combine 1 t cinnamon and 2 T sugar.

  6. Remove dough from the refrigerator and use an ice cream scoop or a spoon to portion dough into 2-inch mounds.

  7. Roll ball of dough in the cinnamon sugar mixture before placing on parchment paper.

  8. Freeze the balls of dough for at least 10 minutes before baking as the cookies will retain their shape better while baking. (You can also leave them in the freezer for up to 3 months to bake off whenever you like)

  9. Bake for 12 to 13 minutes, or until the edges are just golden. Do not overbake.

  10. Let cool completely before serving (It is amazing how much more the cookies will continue baking once out of the oven)

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