Christmas Oatmeal Cookies

Christmas Oatmeal cookies start with my favorite oatmeal cookie recipe and add a little white chocolate and peppermint for the perfect holiday touch.

Why You’ll Love This Recipe

Not only do I love the flavor of this peppermint oatmeal cookie but I love the texture.  The chewiness of the oatmeal cookie is great but is made so much better when it is dipped in white chocolate and sprinkled with crushed candy cane.  Chewy and crunchy!

Ingredients Needed

• Butter
• Sugar, granulated sugar and brown sugar
• Pure Vanilla Extract
• Eggs
• All-Purpose Flour
• Cream of Tartar
• Baking Soda
• Salt
• Oats
• Andes Peppermint Baking Chips
• White Chocolate Almond Bark or Wilton Vanilla Melts
• Crushed Candy Cane

How to Make Christmas Oatmeal Cookies

• Add butter and sugars to a large bowl. Cream until fluffy.
• Add in vanilla and egg and mix to combine.
• Combine dry ingredients and stir until incorporated.
• Fold in Andes peppermint baking chips or white chocolate chips.
• Scoop cookie dough onto baking sheet.
• Bake at 350 degrees F for 10-12 minutes.
• Move the cookies to a cooling rack and allow to cool completely.
• Melt white chocolate chips or Wilton Vanilla Chips.
• Dip one end of the cookie into the melted chocolate.

• Place on the baking rack and sprinkle with crushed candy cane.
• Allow chocolate to set before serving.

Check out more of my favorite recipes:

• Baked Oatmeal for One
• Ranger Cookies
• Lemon Oatmeal Cookies
• Herbed Oatmeal Pan Bread
• Giant White Chocolate Peppermint Cookie

Be sure and follow me over on YouTube for weekly cooking demos.

5 from 4 votes

Christmas Oatmeal Cookies

Recipe From: Leigh Anne Wilkes

Christmas Oatmeal Cookies Have All The Soft Goodness Of Your Favorite Oatmeal Cookie, With A Little Holiday Punch Of White Chocolate And Peppermint.

serves: 24 cookies

Prep:10 minutes minutes

Cook:15 minutes minutes

0 minutes minutes

Total:25 minutes minutes

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Ingredients

• ▢ 1 cup butter
• ▢ 1 cup brown sugar
• ▢ 1 cup sugar
• ▢ 1 tsp vanilla
• ▢ 2 eggs
• ▢ 1 1/2 cups flour
• ▢ 1 tsp cream of tartar
• ▢ 1 tsp baking soda
• ▢ 1 tsp salt
• ▢ 3 cups regular oats not instant
• ▢ 1 cup Andes Peppermint Baking Chips or use white chocolate chips
• ▢ 2 cups white chocolate almond bark or Wilton Vanilla Melts for dipping
• ▢ Crushed candy cane

Instructions

• Cream together butter and sugars until fluffy.
• Add in vanilla and egg.
• Combine dry ingredients and mix in.
• Add in chips.
• Dough can be formed into a roll and refrigerated or frozen or baked right away.
• Just use a cookie scoop, don’t form them into a log.
• Bake at 350 degrees F for 10-12 minutes.
• After they cool, melt some white chocolate, almond bark or Wilton Vanilla Chips and dip one end of the cookie into the chocolate about 1/3 of the way.
• Lay on a parchment lined cookie sheet and sprinkle with crushed candy cane.
• Allow to set up.

Nutrition Facts:

Calories: 320kcal (16%) Carbohydrates: 42g (14%) Protein: 3g (6%) Fat: 15g (23%) Saturated Fat: 10g (63%) Cholesterol: 36mg (12%) Sodium: 241mg (10%) Potassium: 116mg (3%) Fiber: 1g (4%) Sugar: 29g (32%) Vitamin A: 260IU (5%) Vitamin C: 0.1mg Calcium: 55mg (6%) Iron: 1mg (6%)

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Course:Cookies, Dessert

Cuisine:American

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