Holiday Oatmeal Cookies

A fun Christmas-coloured infusion for our basic oatmeal cookie; this is what our family gives for holiday cookie swaps...super-addicting!

Dry mix

Wet mix

  • 2 large eggs
  • 1½ sticks (¾ cup) unsalted butter, melted
  • 1 tbsp extra virgin olive oil
  • 1 tsp vanilla extract

Other ingredients

  • 1 cup dried cranberries
  • 1 cup white chocolate chips
  • optional: 1 tsp grated orange zest


  1. Preheat oven to 350°F, lightly grease cookie sheets
  2. Wet mix: in a large mixing bowl, beat the eggs, add remaining ingredients and whisk until smooth
  3. Other ingredients: prepare and combine with wet mix in the large bowl.
  4. Final batter: combine dry and wet mixes, folding gently until no dry spots remain. Do not over mix. Do NOT beat smooth.
  5. Let stand for 30 to 60 minnutes so the oats can absorb the liquid.
  6. Spoon out 12 to a sheet; you can press them down if you want thinner and crisper
  7. Bake 12-14 minutes, or until nicely browned top and bottom.
  8. Remove from oven and after 5-10 miinutes remove to cooling rack
  9. Store in cookie jar or freezer; not in the fridge or in an air-tight container

Makes 24-36 cookies

NOTE: Increasing both butter and sugar by 25%-50% will make a richer, crisper, and of course sweeter variation.

David Zivot

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