Cinnamon Oodles - Oatmeal Snickerdoodles in a basket with a blue cloth, oatmeal in background from Gourmet Done Skinny

Cinnamon Oodles

  • myWW Points:2 Smart Points per cookie when using a scoop about 1 1/4 inches for all plans
  • Author: Gourmet Done Skinny
  • Total Time: 60 minutes
  • Yield: 80 small cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


These Cinnamon Oodles (Oatmeal Snickerdoodles) have to be one of my all time favorite cookies. They are crispy on the outside and chewy on the inside.  If you love oatmeal cookies and snickerdoodles, you will really enjoy this scrumptious combination!



  • 1 1/2 c. flour (lightly spoon flour into measuring cup, not packed)
  • 1 1/2 c. oatmeal (not instant)
  • 2 t. cream of tartar
  • 1 t. baking soda
  • 1/4 t. kosher salt
  • 1 T. ground cinnamon
  • 1/2 c. unsalted butter, softened
  • 1/2 c. Crisco butter flavored shortening
  • 3/4 c. sugar
  • 3/4 c. brown sugar
  • 2 eggs
  • 1 t. vanilla
  • extra cinnamon and sugar for rolling


  1. Preheat oven to 400°.
  2. In a food processor, grind the oatmeal until fine.
  3. In a medium bowl, mix together flour, ground oatmeal, cream of tartar, baking soda, salt and cinnamon.
  4. In a mixer bowl, cream together butter, shortening, 3/4 c. sugar and brown sugar until light and fluffy (about 2 minutes) with mixer. Scrape the sides of the bowl often as needed. No need if you have the Nutrimill Artiste mixer.
  5. Add eggs and vanilla. Beat well.
  6. Add the flour mixture and combine until mixed in.
  7. In a small bowl or on a dinner plate, combine about 1/4 c. sugar and 1-2 T. cinnamon.
  8. Use a small ice-cream scoop about 1 1/4″ across to form the cookie balls.
  9. Roll balls in cinnamon sugar mixture and place on a baking sheet lined with parchment paper about 2 inches apart. Cool in freezer for about 15 minutes before baking. See notes below.
  10. Bake about 4-6 minutes for (1 1/4 inch) or 6-8 minutes (1 1/2 inch) until almost done, just barely set. (That’s if you like the crispy, chewy ones).
  11. Remove from oven and leave on baking pan for at least 5 minutes, this finishes the cook time so they are set. Then remove to wire racks to finish cooling.
  12. Store cooled cookies in an airtight container.  If you add a slice of bread to the container, the cookies will stay soft.

To flash freeze cookies:

  1. Place rolled cookie balls on a baking sheet lined with parchment paper.
  2. Freeze for at least 30 minutes, then transfer to plastic bags and store in freezer.
  3. When you want cookies, just thaw them out on a cookie sheet (with parchment) for about 10 minutes, then bake in preheated oven for about 6 minutes.


  • Be sure and cool cookie dough balls in freezer or refrigerator before baking, otherwise the butter gets too soft and causes the cookies spread out when baked – and you end up with very flat cookies. If you freeze them too long, thaw them out just a bit or you will end up with cookie balls. After a few tries you’ll know what you like best.
  • You really need to let them sit on the cookie sheet after baking for at least 5 minutes, otherwise they will fall apart when you try and scoop them up.