Holiday Oatmeal Cookies
Capture the warmth of the season with these irresistible Holiday Oatmeal Cookies, a delightful blend of festive flavors and wholesome textures. Featuring tender rolled oats, chewy dried cranberries, and the option of indulgent white chocolate chips and crunchy walnuts, these cookies are spiced with cinnamon and nutmeg for that cozy holiday aroma. With just 15 minutes of prep time, this easy recipe is perfect for a festive treat to share at cookie swaps, as a homemade gift, or alongside a cup of hot cocoa. Bake these golden, softly spiced cookies to perfection in under 12 minutes, and enjoy the comforting balance of sweetness and spice that embodies the holiday spirit. Perfect for festive gatherings or to savor on a quiet evening, these oatmeal cookies are a seasonal must-bake!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 0.5 cup chopped walnuts (optional)
- 0.5 cup white chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat together the softened butter, light brown sugar, and granulated sugar until smooth and creamy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing just until combined.
Stir in the rolled oats, dried cranberries, walnuts (if using), and white chocolate chips (if using) with a rubber spatula or wooden spoon until evenly distributed.
Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underdone (they will firm up as they cool).
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
5869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.5 g | 370% | |
| Saturated Fat | 148.0 g | 740% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 2781 mg | 121% | |
| Total Carbohydrate | 766.4 g | 279% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 445.0 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 642 mg | 49% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 2047 mg | 44% | |
*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.
