Snickerdoodles

Everything was going along swimmingly until the flour needed to be measured.  The original recipe calls for 2 3/4 cups of flour.  We had half the needed quantity.  Instead of raising the white flag in defeat we checked the pantry for options.  Oat flour emerged as the savior of the recipe.  In the end it adds a nice chewy bite to the cookie.

  • Oat flour 1 1/4c
  • AP Flour 1 1/2c
  • Baking soda 1t
  • Salt 3/4t
  • Butter 1c, soft
  • Eggs 2 whole
  • Sugar 1 1/2c (plus 3T for the cinnamon sugar)
  • Cinnamon 3t (save for the cinnamon sugar)

Pre heat the oven to 350˚F.

Please scrape the bowl before each addition.

Cream the butter and sugar.  The butter should be whipped into a frenzy.  It should look pale and almost fluffy.  Add the eggs, one at a time.  Measure the dry ingredients together: flours, baking soda, and salt.  Do not add the cinnamon.  This is for the last stage before the bake.  Mix the dry ingredients well, then add to the bowl with the butter, eggs, and sugar.  Mix until combined.

In a separate bowl combine the 3T of sugar and 3t of cinnamon.  Form the dough into quarter sized balls.  Roll them in the cinnamon sugar.  Arrange on the baking tray leaving room for the dough to spread in the oven.

The cookies should bake for 10-15 minutes.  The final bake time depends on the size of the cinnamon sugar coated dough balls.  Rotate the cooking sheet once during the bake.  Adjust the baking time based on how things are progressing.

Allow to sit for a few minutes out of the oven.  Cool on a baking rack.  Enjoy with a nice chai or Irish breakfast tea.

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