Holiday Oatmeal Cookies with Dried Fruit and Nuts
Celebrate the season with these Holiday Oatmeal Cookies with Dried Fruit and Nuts—a festive twist on a classic treat that combines warm, spiced flavors with wholesome, hearty ingredients. These chewy cookies are packed with old-fashioned rolled oats, sweet bursts of dried cranberries and raisins, and the nutty crunch of chopped walnuts and almonds, making every bite rich in texture and flavor. Infused with cinnamon and a hint of vanilla, they strike the perfect balance between indulgence and nostalgia. Quick to make in under 30 minutes, these cookies are perfect for holiday gatherings or as thoughtful homemade gifts. Serve them with a glass of milk, a mug of hot cocoa, or your favorite tea for a cozy seasonal treat. Perfect for Christmas baking or any winter celebration, these oatmeal cookies bring cheer and comfort to every bite!
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 200 grams light brown sugar
- 100 grams granulated sugar
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 200 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 240 grams old-fashioned rolled oats
- 100 grams dried cranberries
- 100 grams raisins
- 100 grams chopped walnuts
- 100 grams chopped almonds
Instructions
Preheat your oven to 175°C (350°F) and line two large baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the rolled oats, dried cranberries, raisins, chopped walnuts, and chopped almonds using a spatula, ensuring they're evenly distributed throughout the dough.
Scoop the dough into 2-tablespoon portions and roll them into balls. Place them 2 inches apart on the prepared baking sheets as the cookies will spread slightly.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly undercooked.
Remove the cookies from the oven and allow them to cool on the baking sheet 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 5 days or freeze for longer storage.
Nutrition Facts
Calories |
6455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 340.8 g | 437% | |
| Saturated Fat | 130.7 g | 653% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 881 mg | 294% | |
| Sodium | 2731 mg | 119% | |
| Total Carbohydrate | 814.9 g | 296% | |
| Dietary Fiber | 59.5 g | 212% | |
| Total Sugars | 450.9 g | ||
| Protein | 104.4 g | 209% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 740 mg | 57% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 3483 mg | 74% | |
*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.
