- Preheat oven to 350 F.
- Cream 2 sticks softened butter with the snickerdoodle sugar packet in a large mixing bowl. Add 2 eggs; mix well.
- Gradually add snickerdoodle flour packet to wet mixture and mix by hand until dough forms.
- Chill snickerdoodle dough for 10 to 15 minutes in the fridge.
- While dough is chilling, cream 1 stick softened butter with the oatmeal cookie sugar packet. Add one egg; mix well.
- Gradually combine flour and oatmeal packet into wet mixture until dough forms. Stir in chocolate chips.
- Pour snickerdoodle cinnamon sugar packet into a small shallow bowl. Roll tablespoon-sized portions of dough thoroughly in cinnamon sugar mixture and arrange in a ring along the inside of an ungreased cast iron pan.
- Place a ring of similarly sized chocolate chip oatmeal cookie dough portions directly inside the snickerdoodle ring. Continue this pattern until the pan is full. You may have dough left over depending on the size of your pan.
- Bake 30 to 35 minutes or until slightly brown. The cookie will continue to cook in the pan. Serve warm, with ice cream.
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