A Tale of Two Cookies

Because what’s better than one cookie? TWO. So this week I’m putting up two of my favorite cookie recipes. One traditional and one vegan. Snickerdoodles and Vegan Oatmeal Cookies.

Currently, I am teaching a weekly baking class at the college I work for. Last week, I taught cookies and had some photos from my class so thought this might make a fun and yummy food article.

My first recipe is for Snickerdoodles. These amazing, light, buttery cookies are some of my favorite and this recipe is definitely the best I’ve used. I’ve gotta hand it to Betty Crocker, this recipe is amazing. Snickerdoodles, with their cracked cinnamon-sugar coated feather-light-selves, are a cookie that please most folks – especially those who are not big chocolate fans. Growing up, these were one of my mom’s go-to (and most requested) cookie recipes and I can attest that these cookies are not only good straight from the oven, but they keep well for several days when stored. This recipe, if followed directly makes the soft chewy snickerdoodles; I think its the butter/shortening combo. Last week, one of my students taste testing the freshly baked snickerdoodles broke hers in half and exclaimed “Ugghhhh! This cookie just make the most amazing wet noise EVER!”  These cookies are moist, to the point you can actually hear the chewiness when you break them in half while still warm. If you prefer your snickerdoodles on the crunchy side, you can easily find alternative recipes that will produce a more firm cookie.  All right, let’s bust out the butter, Paula style, and bake up these classic cookies.

So TRUE! Love you Paula <3


½ cup butter
½ cup shortening
1 ½ cup sugar
2 eggs
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp salt
2 ¾ cups flour
2 Tbsp. sugar
2  tsp cinnamon

Preheat oven to 400°

  1. Cream butter and shortening together.  Add 1 ½ cups sugar and eggs, mix thoroughly.

    Creaming butter and shortening
  2. Mix flour, cream or tartar, soda and salt. Stir into creamed mixture.
    Mixing in dry ingredients
  3. Shape dough in one inch balls.

    Snickerdoodle dough complete
  4. Roll in mixture of 2 tbsp. sugar and 2 tsp. cinnamon
    Place on cookie sheet, lined with parchment paper. Bake for 8 to 10 minutes. I usually only bake these 8 minutes.

These cookies puff up at first, and then flatten when they start to cool.

Puffy snickerdoodles fresh out of the oven

Makes approximately 6 dozen. From: Betty Crocker Cookie Cook Book

Cool, flat snickerdoodles ready to be eaten- nom nom nom


As much as I love Paula, and butter, I do also love making delicious vegan baked goods so I can share my baking love with all the fabulous vegan folks in my life. This next recipe is based on a vegweb recipe for basic scones that I modified slightly and baked up as cookies. They’re amazing. Really. If I don’t tell, no one would ever guess they’re vegan. As it says in the recipe below, you can really add anything to these cookies and they’re fabulous. Personally, I hate raisins unless they’re covered in chocolate but I am confident that if you made this with 1 cup raisins you’d have your iconic oatmeal raisin cookie. These are light and chewy but also have a nice subtle spice to them from the cinnamon. Nutmeg makes a nice addition if you’re looking to amp up the spice. This recipe is also nice because it only makes about a dozen cookies. Perfect for folks with small households. My students loved them and were excited to share with the vegans in their lives.

Vegan Cookie Invasion Time! (sorry Paula)

Vegan Oatmeal Cookies

1 1/4 cups flour
1/2 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup nondairy milk (I use vanilla soy)
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup oats
1 cup raisins, apples, blueberries, nuts, or chocolate chips, etc. (I used Craisins)

1. Preheat oven 375° F and line a cookie sheet with parchment paper. Stir together flour, brown sugar, baking powder, baking soda, and cinnamon.

Dry ingredients

2. Make a well in the center and stir in milk, oil, and vanilla. Mix well.

Action shot! Mixing in the wet ingredients from the well

3. Fold in oats. Stir in raisins, apples, etc.

Complete dough, craisins and all

4. Drop dough into large balls and flatten them slightly with the palm of your hand. Bake for 12-15 minutes until slightly golden brown and cookie is set (not gooey).

You can add anything you want to them. Amazing dough! I have made added raisins, apples, blueberries, and chocolate chips. All delicious and people love them!

Makes: 12+ cookies, Recipe from:

Baked till bronzed

17 replies on “A Tale of Two Cookies”

I’ve made that same oatmeal cookie recipe using barley flour (which is low in gluten, but not completely gluten free).

The dough initially looked drier than usual, so I had to temper it using drops/small amounts of soy milk until it looked & felt like the same consistency of other cookie doughs (pliable & easy to shape– it looked a little less sticky & moist than Sarah Mojo’s photos).

The people who ate them didn’t seem to complain because all of the cookies disappeared before the end of the night.

Hopefully this gives some idea about how a low gluten/gluten-free flour would affect the recipe.

Agreed. And GREAT response anhiebnanhie! I know for sure you can also make these with whole wheat flour and they’re yummy as well.

That cookie dough was super moist but then the cookies last a long time without drying out.

Butter AND shortening is the way to go- my go-to chocolate chip cookie recipe also includes both.

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