I love snickerdoodles, and have no idea why I haven’t put up a recipe when I’ve made them more than once. I guess I’m always looking for something “different” when it comes to sweets. I like to experiment and add things and really fine tune a recipe and although I cook daily, I get caught up trying to make something so perfect, it takes a while to make it here. It’s a compulsion, I’ll admit it.
Actually, I get in my own way in a lot of areas, not just cooking. Some times it pays off and other times, I get frustrated and have to step away and usually return with something completely different. As a designer, I couldn’t help redesigning my websites over and over because it wasn’t that I didn’t like my previous design, it was that I love so many designs that I just had to refresh like a lunatic. I’m actually pretty proud of myself for this site because I’ve only changed it once, but really it’s because now I remake recipes over and over. I can’t just go make something, shoot a few shots and post. Nooooooo. I have to make them again with this tweak, then make them again with that tweak, so really, I’ve just focused my OCD in another area.
Why am I telling you this? Well, because we’ve made these cookies 4 times now and I actually went back to the original recipe, in a gluten free version of course. The original recipe is just that good and although I just HAD to try to tweak, this recipe doesn’t need it – these are perfection! These cookies did deserve a new name, in my opinion, so I named them “Gluten Free Oatmeal Doodles” because they are snickerdoodles, but with oatmeal. We added chocolate chips once and raisins another time, but really, it was unnecessary. Try them, you’ll see!
My daughter has been helping me bake and take photos and she got this recipe off of the internet, but she wrote it down and didn’t remember what site she got it from so I got into her iPod and found it for her. The original recipe is for Soft Oatmeal Cookies and we ended up just replacing the all purpose flour with the gluten free all purpose flour that we use and they turned out fantastic, although they do look a little different.
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups gluten free all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 3 cups gluten free quick cooking oats
- In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.