A holiday twist to an old favorite, these Christmas Oatmeal Cookies are filled with festive flavors, from cool peppermint to creamy caramel!
Christmas Oatmeal Cookies
If you are looking to get into the holiday spirit this year, you can’t go wrong with baking a batch of cookies. Whether you choose to use these for your yearly cookie exchange or as cookies for Santa is totally up to you! However, you may find that these cookies don’t last long because they’re so delicious!
For fall, we always make pumpkin oatmeal cookies, and that is the inspiration for our holiday oatmeal cookie recipe.
These thick and chewy Christmas Oatmeal Cookies are a delicious holiday cookie that’s packed with crushed peppermints, pretzel pieces, and chocolate caramel baking bits. All of these yummy mix-ins add tons of flavor and texture to create a really unique treat! They’re over-the-top and absolutely guaranteed to stand out on the cookie platter this year!
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- Unsalted Butter — Cold, cut into slices
- Brown Sugar
- Granulated Sugar
- 2 Eggs — at room temperature
- Pure Vanilla Extract
- All Purpose Flour
- Cake Flour — See notes in FAQ section about the different types of flour
- Rolled Oats
- Baking Soda
- Chocolate Caramel Baking Truffles — You can substitute these for white chocolate chips, milk chocolate chips, etc. if needed
- Pretzels — crushed into small bits (but not quite dust)
- Crushed Candy Canes or Peppermints — You’ll need crushed peppermints and pretzels for the cookie dough, as well as for coating the outside of the cookies.
Helpful Kitchen Tools
- Cookie sheet or baking sheets
- Parchment Paper, wax paper, or Non-stick silicone baking mat
- Large Cookie Scoop
- Wire cooling racks
To Prep: Preheat the oven to 410 degrees F and line a large cookie sheet with parchment paper or a silicone baking mat.
To Make The Dough:
- In a bowl of a stand mixer, cream together the butter and sugar. Start on low for a minute, then increase to medium speed for about 3 more minutes, until fluffy.
- Reduce back to low speed and mix in the eggs and vanilla extract.
- In a separate large bowl, whisk together the cake flour, all-purpose flour, oats, cornstarch, baking soda, salt, and cinnamon. Slowly add the dry ingredients to the sugar and butter mixture until well incorporated.
- Mix in the chocolate caramel, pretzels, and candy cane pieces, on low speed. You can also stir or fold the mix-ins into the batter with a spatula or wooden spoon, to not break them up too much.
- Cover the bowl of dough with plastic wrap and chill in the refrigerator for 15-20 minutes.
To Bake The Cookies
- When ready to bake, use a large cookie scoop to create balls of dough. Roll the balls in a bowl containing crushed peppermints and pretzel bits, until the surface of the cookie dough balls are covered.
- Place the dough balls on your prepared pan, gently pressing down to flatten the tops of the cookies slightly. You only want about 5 cookies per baking sheet, so you’ll be baking in batches.
- Bake cookies for 9-11 minutes or until the cookies are just turning golden brown on the top.
- A large cookie scoop will portion out about 5.5 Tablespoons of cookie dough. These are BIG cookies! If you don’t have a cookie scoop handy, you can measure them out approximately the same size.
- If you can’t find caramel chocolate baking truffles on hand, or don’t like those flavors, you can swap them out with your favorite type of baking pieces. I think white chocolate would be particularly tasty in this recipe!
Frequently Asked Questions
Can You Just Use All-Purpose Flour?
You may notice in this recipe that it calls for both all purpose flour and cake flour. Cake flour is often used in baking to create light and fluffy cakes and other baked goods. The combination of cake flour and all purpose creates cookies that are fluffy, but not too cake-y.
However, if you only have all purpose flour on hand, you can use this in place of the cake flour. The cookies may be a little flatter, so don’t be surprised if they are not as tall and thick as the photos. They’ll still taste fabulous!
Do These Cookies Need To Be Refrigerated?
No, these cookies do not require refrigeration. In fact, I recommend storing them in an airtight container at room temperature to keep them fresh longer, as the fridge can actually dry out cookies.
Can You Freeze Oatmeal Cookie Dough?
Sure! You can prepare the cookie dough ahead of time and freeze for later. This is a big time saver when you’re doing holiday baking!
To do so, prepare the cookies all the way to the point where you put them on a baking sheet. You can put them all on the same sheet instead of spacing out like you would for baking. Freeze on the baking sheet for about an hour, then transfer the cookies to a large freezer bag and label with the date. The dough will stay good for 2-3 months in the freezer, ready to use.
More Peppermint Treats
- Peppermint Bark Cheesecake Dip
- Easy Peppermint Patty Recipe
- Peppermint Brownie Truffles
- Peppermint Bark Popcorn
- White Chocolate Peppermint Cookies
- Peppermint Bark Brownies
Christmas Oatmeal Cookie Recipe (Printable Recipe Card)
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Christmas Oatmeal Cookies
- Baking sheet
- Stand mixer
- Large Cookie Scoop
- 1 cup Unsalted Butter Cold, cut into slices
- 1 1/4 cups Brown Sugar
- 1/2 cup Granulated Sugar
- 2 Eggs room temperature
- 1 tsp Vanilla Extract
- 2 cups All Purpose Flour
- 1/2 cup Cake Flour
- 1 1/2 cups Rolled Oats
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1 cup Chocolate Caramel Baking Truffles
- 1 cup Pretzels crushed into small bits
- 1/2 Candy Canes crushed
For the Topping
- 1/2 cup Candy Cane crushed
- 1/2 cup pretzels crushed
- Preheat the oven to 410°F and line baking sheet with parchment paper or silicone baking mat.
- Cream together butter and sugars in bowl of a stand mixer, low speed for 1 minute, then medium speed for 3 minutes, until fluffy.
- Add eggs and vanilla extract to the sugar mixture with the mixer speed on low.
- In a separate large bowl, whisk together the cake flour, all-purpose flour, oats, cornstarch, baking soda, salt, and cinnamon.
- Slowly add the dry mix to the sugar mixture, mixing on low speed, until incorporated.
- Mix in the chocolate caramels, pretzels, and candy cane pieces, on low speed.
- Cover the dough with plastic wrap and chill for 15-20 minutes.
- Use a large cookie scoop to portion out dough balls. Place the cookie balls into a small bowl of crushed pretzels and peppermints and roll until the surface is covered
- Place the cookie dough balls onto prepared baking sheet and gently press down the middles so they're slightly flattened. You only want about 5 per pan, so they have plenty of room.
- Bake for 9-11 minutes or until golden brown on the top.
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