Christmas Casserole Cookies
Get ready to elevate your holiday dessert game with these decadent Christmas Casserole Cookies! Packed with festive flavors and textures, this recipe combines hearty rolled oats, crunchy pecans, sweet dried cranberries, and melty mini chocolate chips into a soft, chewy cookie bar that's perfect for sharing. Infused with warm spices like cinnamon and ginger, every bite bursts with holiday cheer. Baked conveniently in a 9x13 casserole dish, these cookie bars are quick to prepare and yield generous servings, making them ideal for holiday parties, cookie swaps, or as a delightful homemade gift. With just 15 minutes of prep time, this one-pan treat combines the nostalgia of classic cookies with the ease of a casserole, ensuring it becomes a beloved staple of your Christmas baking traditions.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 1.5 cups rolled oats
- 0.75 cups chopped pecans
- 1 cup mini chocolate chips
- 0.75 cups dried cranberries
Instructions
Preheat your oven to 350°F (180°C) and lightly grease a 9x13-inch baking dish or casserole dish.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt until well combined. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the vanilla extract and eggs, one at a time, making sure to scrape down the sides of the bowl to ensure everything is evenly mixed.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing.
Fold in the rolled oats, chopped pecans, mini chocolate chips, and dried cranberries to create a thick, sticky cookie batter.
Spread the batter evenly into the prepared casserole dish, pressing it down gently with a spatula or the back of a spoon.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is set. Be careful not to overbake, as you want the cookies to remain soft and chewy.
Remove from the oven and allow to cool completely in the dish on a wire rack for about 30 minutes.
Once fully cooled, cut into squares or bars and serve. Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 33.3 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 163 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
