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.
Of course they have to go in the “Not so skinny, ” category but it’s the holidays so we all deserve a treat now and then. However if you make them with a small scoop (a little over an inch across), they are only 2 Freestyle Smart Points each. I never bake an entire batch at a time. I flash freeze them, then pull out a few and bake. No problems with overeating if you don’t bake them all at once!
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Nutrimill Artiste Mixer is now on sale!
This Nutrimill Artiste Mixer is fabulous! It’s now on sale with lots of attachments until they run out. Be sure and put in the code Jolly at checkout to get your special price of $175! Click on the Nutrimill Artiste Mixer to see what’s included in this special price!
How to make Cinnamon Oodles – Oatmeal SnickerdoodlesCinnamon Oodles – First grind the oatmeal in a food processor . Next cream the butter, shortening, sugar and vanilla. Check out my new NutriMill Artiste mixer ! Last, add in the flour/oatmeal mixture. With the Artiste Mixer you don’t need to scrape the bowl. Use a small scoop (about 1 1/4 inches in diameter) to scoop out the dough. Form into balls and roll into cinnamon sugar mixture. Freeze for a few minutes before baking.
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).
Allow cookies to set by leaving them on cookie sheet for 5 minutes. Then remove to wire racks to cool completely.
Did you see my new mixer that I used to make the cookies in the above pictures?
One of the perks of being a food blogger is getting to test out new products. I received this Nutrimill Artiste mixer . I had actually seen it last March at the Everything Food Conference and loved it. So imagine how excited I was when they sent me one to try! There was no pressure for a positive review but just my honest opinion. I’m still testing it out, but so far I absolutely love it! And that’s saying something, since I really loved my Kitchen Aid.
Who is Nutrimill? I’ve never heard of them.
Before my food conference last spring, I had never heard of them. But I’m sure you know this name – Bosch. Nutrimill is the sister company to Bosch in the U.S. -the distribution arm. So it’s a great quality company.
What I love better about my Nutrimill Artiste Mixer in comparison to my 6 qt. Kitchen Aid Mixer:
- I absolutely love the open bowl style. I have a 6 qt. Kitchen Aid mixer and it’s hard to add ingredients because the head of the mixer is always in the way, but not with the Nutrimill Artiste Mixer .
- You don’t need to scrape much even if you don’t use the scraper attachment. I am constantly scraping the bottom of my Kitchen Aid bowl, oatmeal and flour constantly live at the bottom of it unless I really scrape it. Not with this mixer!
- I love the totally covered splash ring. I have one for my Kitchen Aid but it’s not completely covered so when I make a double batch of my Sea Salt Chocolate Caramel Bars, dough still flies out unless I put my hand over the opening. This splash ring totally covers the bowl.
- Nutrimill Artiste is more powerful! It has a bigger motor than my Kitchen Aid.
- It’s much quieter especially when using the dough hooks in comparison to the Kitchen Aid. My Kitchen Aid drives my cats nuts when I use it for kneading pizza dough. With the Artiste, they hardly notice.
- The mixing bowl is bigger with the Artiste Mixer , 6.5 vs 6 qt.
- The Artiste Mixer is not as heavy as the Kitchen Aid mixer. I’m often moving my mixer in front of my dining room window so I can take better food pictures for you in natural light. This mixer is so much easier to move, plus it has suction cups so it actually sticks to the counter and doesn’t rock as my Kitchen Aid sometimes does (when doing heavy work).
- It has lots of great attachments and interchangeable with Bosch universal mixer. I haven’t even begun to play with them all yet, ice cream maker, pasta attachment, so many!
I’m looking forward to really putting this mixer to the test over the next year. I am hard on mixers and food processors and have probably purchased at least 6 Kitchen Aid mixers during my cooking career. So we’ll see how this one holds up, but it looks very promising and the motor is definitely more powerful.
What I love better about my Kitchen Aid Mixer:
- I do love a stainless steel bowl, there is one from Bosch that you can purchase separately but it’s very expensive, you can however buy extra plastic bowls from Nutrimill.
- I love the color of my cobalt blue Kitchen Aid Mixer (picky I know) but it matches my Polish Pottery. However that being said, I have moved it to the garage, another testimony of how much I love this new Artiste Mixer . The Artiste Mixer comes in 3 colors – red, silver or black.
If you are looking for a new mixer, this is a great one! I really love how the bowl is open. It comes with a lot of great attachments.
If you buy one, let me know! I’d really like to know what you think! I’m so in love with mine! It makes mixing so easy. Enjoy the recipe!
- 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
- Preheat oven to 400°.
- In a food processor, grind the oatmeal until fine.
- In a medium bowl, mix together flour, ground oatmeal, cream of tartar, baking soda, salt and cinnamon.
- 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.
- Add eggs and vanilla. Beat well.
- Add the flour mixture and combine until mixed in.
- In a small bowl or on a dinner plate, combine about 1/4 c. sugar and 1-2 T. cinnamon.
- Use a small ice-cream scoop about 1 1/4" across to form the cookie balls.
- 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.
- 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).
- 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.
- 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:
- Place rolled cookie balls on a baking sheet lined with parchment paper.
- Freeze for at least 30 minutes, then transfer to plastic bags and store in freezer.
- 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.