11 Oatmeal Christmas Cookie Recipes (Chewy & Cozy)

Classic Chewy Oatmeal Raisin Cookies

Classic chewy oatmeal raisin cookies are a delightful twist on traditional cookies, offering a chewy texture and a comforting sweetness. These cookies combine the hearty flavor of oats with the natural sweetness of raisins, making them a perfect treat for the holiday season or any occasion. Whether enjoyed as a snack or shared with family and friends, these oatmeal raisin cookies are sure to become a favorite in your baking repertoire.

Ingredients	Quantity
Old-fashioned oats	2 cups
All-purpose flour	1 cup
Baking soda	1 teaspoon
Ground cinnamon	1 teaspoon
Salt	½ teaspoon
Unsalted butter	1 cup (2 sticks), softened
Brown sugar	1 cup packed
Granulated sugar	1/2 cup
Large eggs	2
Vanilla extract	1 teaspoon
Raisins	1 cup

Cooking Steps:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Combine Dry Ingredients: In a medium bowl, mix together the all-purpose flour, baking soda, ground cinnamon, and salt. Set the mixture aside for now.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
Add Eggs and Vanilla: Beat in the large eggs one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until everything is fully combined.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in Oats and Raisins: Gently fold in the old-fashioned oats and raisins using a spatula or wooden spoon. Make sure they are evenly distributed throughout the dough.
Scoop the Dough: Using a cookie scoop or tablespoon, drop heaping spoonfuls of the cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers look set. The cookies will continue to cook slightly once removed from the oven.
Cool the Cookies: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
Enjoy: Once cooled, enjoy your classic chewy oatmeal raisin cookies with a glass of milk or as a sweet treat at holiday gatherings!

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Chocolate Chip Oatmeal Cookies

Chocolate chip oatmeal cookies are a delicious twist on the classic chocolate chip cookie, combining the heartiness of oats with gooey chocolate chunks for a chewy and satisfying treat. These cookies are perfect for the holiday season or any time you’re craving something sweet. The oats provide texture and flavor while the chocolate adds an indulgent touch, making these cookies a favorite for both kids and adults alike.

Ingredients	Quantity
Old-fashioned oats	2 cups
All-purpose flour	1 cup
Baking soda	1 teaspoon
Salt	½ teaspoon
Ground cinnamon	1 teaspoon
Unsalted butter	1 cup (2 sticks), softened
Brown sugar	¾ cup packed
Granulated sugar	¾ cup
Large eggs	2
Vanilla extract	1 teaspoon
Semisweet chocolate chips	1 ½ cups

Cooking Steps:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set the bowl aside, letting the dry ingredients mingle.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar. Mix until the mixture is light and fluffy, which typically takes about 2-3 minutes.
Add Eggs and Vanilla: One at a time, add in the large eggs, mixing well after each addition. Following that, pour in the vanilla extract and mix just until combined.
Incorporate Dry Ingredients: Carefully add the bowl of dry ingredients to the wet ingredients, mixing on low speed just until you see no flour streaks. Do not overmix to keep your cookies soft and chewy.
Fold in Oats and Chocolate Chips: Gently fold in the old-fashioned oats and semisweet chocolate chips using a spatula or wooden spoon. Make sure the oats and chocolate are evenly distributed throughout the dough.
Scoop the Dough: Using a cookie scoop or a tablespoon, drop generous spoonfuls of the cookie dough onto the prepared baking sheets, making sure to leave about 2 inches of space between each cookie.
Bake the Cookies: Bake in the preheated oven for 10-12 minutes. The cookies should be golden brown around the edges and soft in the center. Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious chocolate chip oatmeal cookies!

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Festive Cranberry Orange Oatmeal Cookies

Festive Cranberry Orange Oatmeal Cookies are a delightful seasonal treat that combine the bright flavors of fresh oranges with the tartness of cranberries, all nestled in a hearty oatmeal cookie base. These cookies have a chewy texture and a fragrant citrus aroma, making them perfect for holiday gatherings or as a cozy snack with a cup of tea.

Ingredients	Quantity
Old-fashioned oats	2 cups
All-purpose flour	1 cup
Baking soda	1 teaspoon
Salt	½ teaspoon
Ground cinnamon	1 teaspoon
Unsalted butter	¾ cup (1 ½ sticks), softened
Brown sugar	¾ cup packed
Granulated sugar	½ cup
Large eggs	2
Vanilla extract	1 teaspoon
Dried cranberries	1 cup
Zest of 1 large orange	1 tablespoon
Fresh orange juice	¼ cup

Cooking Steps:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This will help guarantee the leavening agent is evenly distributed in the dough.
Cream Butter and Sugars: In a larger mixing bowl, use an electric mixer to beat together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy. This process usually takes about 2-3 minutes.
Add Eggs, Vanilla and Orange Juice: Add the large eggs to the butter and sugar mixture, one at a time, making sure to mix well after each addition. Then, pour in the vanilla extract and fresh orange juice, mixing until just combined.
Incorporate Dry Ingredients: Gradually add the bowl of dry ingredients to the wet mixture, mixing on low speed until you see no flour streaks. Be careful not to overmix, as this can make the cookies tough.
Fold in Oats, Zest, and Cranberries: Using a spatula, gently fold in the old-fashioned oats, dried cranberries, and orange zest until evenly distributed throughout the dough.
Scoop the Dough: With a cookie scoop or a tablespoon, drop mounds of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these vibrant and flavorful cookies with family and friends during the holiday season!

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Spiced Pumpkin Oatmeal Cookies

Spiced Pumpkin Oatmeal Cookies are a warm and comforting treat perfect for the fall and winter seasons. These cookies combine the rich flavors of pumpkin with fragrant spices like cinnamon and nutmeg, all folded into a chewy oatmeal base. They are ideal for holiday gatherings or cozy nights by the fire, offering a delightful taste of the season in every bite.

Ingredients	Quantity
Old-fashioned oats	2 cups
All-purpose flour	1 cup
Baking soda	1 teaspoon
Baking powder	1 teaspoon
Salt	½ teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	½ teaspoon
Ground ginger	½ teaspoon
Unsalted butter	1 cup (2 sticks), softened
Brown sugar	¾ cup packed
Granulated sugar	½ cup
Large egg	1
Vanilla extract	1 teaspoon
Canned pumpkin puree	1 cup
Chopped walnuts (optional)	1 cup

Cooking Steps:

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper or silicone baking mats.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices (ground cinnamon, nutmeg, and ginger). This guarantees that the leavening agents and spices are evenly distributed throughout the cookie dough.
Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together using an electric mixer until the mixture is light and fluffy, which should take about 2-3 minutes.
Add Egg, Vanilla, and Pumpkin: Add the large egg, vanilla extract, and canned pumpkin puree to the butter-sugar mixture. Mix until everything is well combined and smooth.
Combine Mixtures: Gradually add the bowl of dry ingredients to the pumpkin mixture, mixing on low speed just until no flour remains visible. Avoid overmixing to warrant your cookies are tender.
Fold in Oats and Walnuts: Using a spatula, gently fold in the old-fashioned oats and chopped walnuts (if using) until they are evenly distributed throughout the batter.
Scoop the Dough: With a cookie scoop or tablespoon, drop rounded mounds of dough onto the prepared baking sheets. Leave about 2 inches of space between each mound to allow for spreading during baking.
Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers feel set. The cookies may seem soft but will firm up as they cool.
Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely. Enjoy your Spiced Pumpkin Oatmeal Cookies warm or at room temperature!

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White Chocolate Macadamia Nut Oatmeal Cookies

White Chocolate Macadamia Nut Oatmeal Cookies are a delightful twist on the classic oatmeal cookie, combining the chewiness of oats with the creamy sweetness of white chocolate and the rich, buttery flavor of macadamia nuts. These cookies are perfect for holiday gatherings, cookie exchanges, or simply enjoying as a treat with a cup of tea or coffee.

Ingredients	Quantity
Old-fashioned oats	2 cups
All-purpose flour	1 cup
Baking soda	1 teaspoon
Salt	½ teaspoon
Unsalted butter	1 cup (2 sticks), softened
Brown sugar	¾ cup packed
Granulated sugar	½ cup
Large eggs	2
Vanilla extract	1 teaspoon
White chocolate chips	1 cup
Chopped macadamia nuts	1 cup

Cooking Steps:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This guarantees even distribution of the leavening agent in your cookie dough.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, approximately 2-3 minutes.
Add Eggs and Vanilla: Beat in the eggs, one at a time, allowing each egg to become fully incorporated before adding the next. Then add the vanilla extract and continue mixing until everything is well combined.
Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter-sugar mixture, mixing on a low speed until no flour is visible. Be careful not to overmix, as this could result in tough cookies.
Fold in Oats, White Chocolate, and Nuts: Gently fold in the old-fashioned oats, white chocolate chips, and chopped macadamia nuts using a spatula until they are evenly distributed throughout the dough.
Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded mounds of dough onto the prepared baking sheets, leaving about 2 inches of space between each mound for spreading.
Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden but the centers still look slightly underbaked. This will guarantee a chewy texture.
Cool and Enjoy: Remove the cookies from the oven and let them sit on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. Enjoy these delicious cookies with a glass of milk or your favorite beverage!

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Gingerbread Oatmeal Cookies

Gingerbread Oatmeal Cookies are a festive treat that perfectly combines the warm spices of gingerbread with the hearty texture of oatmeal. These cookies offer a delightful chewiness and are infused with a blend of ginger, cinnamon, and molasses, making them an ideal choice for holiday celebrations or cozy evenings by the fire.

Ingredients	Quantity
Old-fashioned oats	1 ½ cups
All-purpose flour	1 cup
Baking soda	1 teaspoon
Ground ginger	1 tablespoon
Ground cinnamon	1 teaspoon
Ground nutmeg	½ teaspoon
Salt	½ teaspoon
Unsalted butter	½ cup (1 stick), softened
Brown sugar	¾ cup packed
Granulated sugar	¼ cup
Large egg	1
Molasses	¼ cup
Vanilla extract	1 teaspoon
Chopped crystallized ginger	½ cup (optional)

Cooking Steps:

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt. This will guarantee that all the spices and leavening agent are evenly distributed throughout the cookie batter.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy, which should take about 2-3 minutes.
Add Egg, Molasses, and Vanilla: Add the egg, molasses, and vanilla extract to the butter-sugar mixture. Beat the mixture until it is well combined and smooth.
Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on a low speed until just combined. Be careful not to overmix; it’s okay if a few flour streaks remain.
Fold in Oats and Optional Ginger: Gently fold in the old-fashioned oats and chopped crystallized ginger (if using) with a spatula, making sure they are evenly mixed into the dough.
Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies may look slightly underbaked, but they will firm up as they cool.
Cool and Enjoy: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy your festive Gingerbread Oatmeal Cookies with a glass of milk or your favorite hot beverage!

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Peppermint Chocolate Oatmeal Cookies

Peppermint Chocolate Oatmeal Cookies are a delightful twist on traditional oatmeal cookies, combining the rich flavor of chocolate with the invigorating essence of peppermint. These cookies are chewy and satisfying, perfect for gifting during the holiday season or indulging in a winter treat. The addition of festive peppermint extract and crushed candy canes elevates these cookies to a new level of holiday cheer.

Ingredients	Quantity
Old-fashioned oats	1 ½ cups
All-purpose flour	1 cup
Baking soda	1 teaspoon
Salt	½ teaspoon
Unsweetened cocoa powder	¼ cup
Dark chocolate chips	1 cup
Unsalted butter	½ cup (1 stick), softened
Brown sugar	¾ cup packed
Granulated sugar	¼ cup
Large egg	1
Vanilla extract	1 teaspoon
Peppermint extract	½ teaspoon
Crushed candy canes	½ cup (for topping, optional)

Cooking Steps:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This guarantees that all dry ingredients are well combined and helps avoid clumping.
Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Add the egg, vanilla extract, and peppermint extract to the butter-sugar mixture and mix until well combined and smooth.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix.
Fold in Oats and Chocolate Chips: Gently fold in the old-fashioned oats and dark chocolate chips. Confirm that they are evenly distributed throughout the dough.
Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Add Crushed Candy Canes: If desired, sprinkle the tops of the cookie mounds with crushed candy canes, adding a festive touch and extra crunch.
Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are set and the centers look slightly soft. They will continue to firm up as they cool.
Cool and Enjoy: After baking, let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your festive Peppermint Chocolate Oatmeal Cookies with a warm beverage!

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Maple Pecan Oatmeal Cookies

Maple Pecan Oatmeal Cookies are a delightful combination of chewy oats, rich maple flavor, and crunchy pecans that embody the essence of the holiday season. These cookies are perfect for gatherings, as they offer a unique twist on classic oatmeal cookies while providing a warm, inviting scent that fills your home with comfort. A hint of cinnamon adds a cozy touch, making these cookies a must-try for any cookie platter.

Ingredients	Quantity
Old-fashioned oats	1 ½ cups
All-purpose flour	1 cup
Baking soda	1 teaspoon
Salt	½ teaspoon
Ground cinnamon	1 teaspoon
Unsalted butter	½ cup (1 stick), softened
Brown sugar	¾ cup packed
Granulated sugar	¼ cup
Large egg	1
Vanilla extract	1 teaspoon
Maple extract	1 teaspoon
Chopped pecans	1 cup

Cooking Steps:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to guarantee the cookies do not stick during baking.
Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, salt, and ground cinnamon. Whisk these dry ingredients together until they are well mixed, making sure there are no lumps.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar. Beat the mixture on medium speed for about 2-3 minutes, or until it becomes light and fluffy.
Add Wet Ingredients: To the creamed mixture, add the egg, vanilla extract, and maple extract. Mix on low speed until all the wet ingredients are fully incorporated and the mixture is smooth.
Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients. Mix on low speed until just combined; avoid overmixing to guarantee the cookies remain tender.
Fold in Oats and Pecans: Gently fold in the old-fashioned oats and chopped pecans with a spatula or wooden spoon. Make sure they are evenly distributed throughout the cookie dough.
Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded mounds of dough onto the prepared baking sheets. Space the mounds about 2 inches apart to allow for spreading while baking.
Bake the Cookies: Place the baking sheets in the preheated oven and bake for 12-15 minutes or until the edges are golden brown. The centers may still look slightly undercooked; they will set as they cool.
Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy: Once cooled, serve these delicious Maple Pecan Oatmeal Cookies with a warm beverage or share them as a delightful holiday treat!

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Coconut Oatmeal Cookies

Coconut Oatmeal Cookies are a delightful twist on traditional oatmeal cookies, combining the chewiness of oats with the tropical sweetness of shredded coconut. These cookies are soft, chewy, and packed with flavor, making them a perfect treat for the holiday season or any festive gathering. The addition of coconut provides a unique texture and delightful aroma, making these cookies a favorite among coconut lovers.

Ingredients	Quantity
Old-fashioned oats	1 ½ cups
All-purpose flour	1 cup
Baking powder	1 teaspoon
Baking soda	½ teaspoon
Salt	½ teaspoon
Unsalted butter	½ cup (1 stick), softened
Brown sugar	¾ cup packed
Granulated sugar	¼ cup
Large egg	1
Vanilla extract	1 teaspoon
Shredded coconut	1 cup
Chopped walnuts (optional)	½ cup

Cooking Steps:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these ingredients together until well mixed.
Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together with an electric mixer on medium speed for about 2-3 minutes until it’s light and fluffy.
Add Wet Ingredients: To the creamed mixture, add the egg and vanilla extract. Mix on low speed until the wet ingredients are fully incorporated into the butter mixture.
Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined, ensuring not to overmix.
Fold in Oats and Coconut: Gently fold in the old-fashioned oats and shredded coconut with a spatula or wooden spoon until well incorporated. If desired, fold in chopped walnuts for added texture and flavor.
Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded mounds of dough onto the prepared baking sheets. Make sure to space them about 2 inches apart.
Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look soft but will firm up as they cool.
Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Coconut Oatmeal Cookies!

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Nutty Chai Spice Oatmeal Cookies

Nutty Chai Spice Oatmeal Cookies are a delightful fusion of the warm spices found in chai tea and the classic chewy texture of oatmeal cookies. These cookies are not only comforting during the chilly holiday season but also packed with flavors like cinnamon, cardamom, and nutmeg, complemented by the crunch of nuts. With the aroma of chai spices wafting through your kitchen, these cookies are sure to become a new favorite.

Ingredients	Quantity
Old-fashioned oats	1 ½ cups
All-purpose flour	1 cup
Baking powder	1 teaspoon
Baking soda	½ teaspoon
Salt	½ teaspoon
Ground cinnamon	1 teaspoon
Ground cardamom	½ teaspoon
Ground ginger	½ teaspoon
Ground nutmeg	¼ teaspoon
Unsalted butter	½ cup (1 stick), softened
Brown sugar	¾ cup packed
Granulated sugar	¼ cup
Large egg	1
Vanilla extract	1 teaspoon
Chopped mixed nuts (such as walnuts or pecans)	½ cup

Cooking Steps:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground cardamom, ground ginger, and ground nutmeg until evenly combined.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, brown sugar, and granulated sugar on medium speed for about 2-3 minutes until the mixture is light and fluffy.
Add Wet Ingredients: Add the egg and vanilla extract to the butter and sugar mixture. Mix on low speed until everything is well blended together.
Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients to the wet mixture, being careful not to overmix. Stop mixing as soon as you see no more flour streaks.
Fold in Oats and Nuts: Using a spatula, gently fold the old-fashioned oats and chopped mixed nuts into the cookie dough until evenly distributed throughout the mixture.
Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
Cool the Cookies: Once baked, remove the baking sheets from the oven and allow the cookies to cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these delicious Nutty Chai Spice Oatmeal Cookies as a cozy treat with a cup of tea or coffee!

S’mores Oatmeal Cookies

S’mores Oatmeal Cookies are a delightful twist on the classic campfire treat, combining the chewy texture of oatmeal cookies with the rich flavors of chocolate, graham crackers, and mini marshmallows. These cookies capture the essence of s’mores, making them a fun and festive treat perfect for the holiday season or any cozy gathering. With a gooey, sweet center and a slightly crisp edge, these cookies will definitely please kids and adults alike.

Ingredients	Quantity
Old-fashioned oats	1 ½ cups
All-purpose flour	1 cup
Baking soda	1 teaspoon
Salt	½ teaspoon
Unsalted butter	½ cup (1 stick), softened
Brown sugar	¾ cup packed
Granulated sugar	¼ cup
Large egg	1
Vanilla extract	1 teaspoon
Mini chocolate chips	1 cup
Crushed graham crackers	½ cup
Mini marshmallows	1 cup

Cooking Steps:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper to guarantee the cookies don’t stick.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined. This will help distribute the leavening agent evenly throughout the dough.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, brown sugar, and granulated sugar together on medium speed for about 2-3 minutes until the mixture is smooth, light, and creamy.
Add Wet Ingredients: Add the egg and vanilla extract to the butter and sugar mixture. Mix on low speed until well blended, making sure to scrape down the sides of the bowl as necessary.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as there are no flour streaks left.
Fold in Oats and Mix-ins: Gently fold in the old-fashioned oats, mini chocolate chips, crushed graham crackers, and mini marshmallows using a spatula. Make sure everything is evenly distributed throughout the dough.
Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded mounds of dough onto the prepared baking sheets, leaving enough space between each cookie to allow for spreading while baking.
Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set in the center. The marshmallows may puff up; this is perfectly normal.
Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve and Enjoy: Once the cookies have cooled, they are ready to be enjoyed! These S’mores Oatmeal Cookies are perfect with a glass of milk or a warm cup of cocoa.