Christmas Oatmeal Cookies
Festive and flavorful Christmas Oatmeal Cookies combine raisins, pecans, and coconut for a chewy, crunchy treat perfect for holiday gatherings and cookie exchanges.
Ingredients
Instructions
- Cream the shortening, then add brown sugar and granulated sugar and beat well.
- Add the beaten eggs, vanilla, and milk; mix thoroughly.
- Sift together the flour, soda, baking powder, and salt, then add to the creamed mixture.
- Stir in the raisins, coconut, and chopped pecans.
- Add the quick oatmeal last and mix until the mixture is thick.
- Drop spoonfuls onto ungreased cookie sheets, flatten slightly.
- Bake in a preheated 350°F (175°C) oven for about 10 minutes.
Tips & Substitutions
For a lighter texture, you can substitute half of the shortening with unsweetened applesauce. If you prefer a nuttier flavor, consider using toasted pecans. You can also add spices like cinnamon or nutmeg to enhance the holiday essence. If you want to cut down on sugar, try reducing the granulated sugar slightly while maintaining the brown sugar for moisture.
Serving Suggestions
These Christmas Oatmeal Cookies are delightful on their own, but they can also be paired with a glass of cold milk or a warm cup of cocoa for a cozy treat. For a festive touch, serve them alongside a slice of Cinnamon Honey Butter spread on warm toast. They also make great gifts during the holiday season.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, simply microwave for a few seconds or warm in a 350°F oven for about 5 minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Christmas Oatmeal Cookies contains roughly 2418 calories, with 37g protein, 292g carbohydrates, and 115g fat. It is an excellent source of dietary fiber (102% of the Daily Value), iron (96% of the Daily Value), and protein (75% of the Daily Value). Note that it is relatively high in sodium, at 1089mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use rolled oats instead of quick oats?
Yes, you can use rolled oats instead of quick oats, but the texture of the cookies may be chewier. If you prefer a softer cookie, stick to quick oats, as they absorb moisture differently.
What can I substitute for shortening?
You can replace shortening with an equal amount of unsalted butter or coconut oil. This will alter the flavor slightly, making it richer, and may affect the texture, resulting in a softer cookie.
How do I prevent cookies from spreading too much while baking?
To prevent spreading, chill the cookie dough for at least 30 minutes before baking. This helps the fats solidify, which can result in thicker cookies that hold their shape better during baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).