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Christmas Oatmeal Cookies

Christmas Oatmeal Cookies - a healthy Christmas cookie recipe with pistachios, cranberries, and homemade toffee. A Christmas cookie by home-cooked living.
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These Christmas Oatmeal Cookies are chewy and gooey, with the perfect little crunch from the pistachios and toffee. The flavor is balanced with warm notes of cinnamon, cloves, allspice, and maple along with bright notes from the orange zest and cranberries, and each bite that has toffee makes them feel like a delicacy. 

Ingredients

Scale

2 sticks (227g) cold grass-fed butter

1 cup (200g) coconut sugar

1/3 cup maple syrup (115g / 80mL)

2 eggs

1 tsp vanilla (5mL)

265 grams flour

1 Tbsp arrowroot starch (10g)

2 tsp ground cinnamon (2g)

1/2 tsp ground cloves (1g)

1/2 tsp ground allspice (1g)

1/2 tsp baking soda (2g)

1/2 tsp baking powder (2g)

1/2 tsp salt (2g)

1 1/2 cups rolled oats (150g)

1/2 rounded cup unsweetened dried cranberries (110g)

1/2 cup broken toffee pieces (70g) - see my healthier homemade recipe.

1/2 cup chopped pistachios (65g)

Zest of 1 large orange, plus more for garnishing if desired

Instructions

  1. Chop up the pistachios and break the toffee into small pieces. Set aside. 
  2. Remove 2 sticks of butter from the refrigerator and dice it into small pieces. Put them into a large bowl and set aside.
  3. In a medium bowl, whisk together the flour, arrowroot starch, ground cinnamon, ground cloves, ground allspice, baking soda, baking powder, and salt. Set aside.
  4. Using an electric mixer, mix the cold butter by itself to break up the edges of the butter. Add the coconut sugar and beat to combine. If needed, you can use your hands to squish together if it’s not mixing together on its own within a minute. Add the maple syrup, eggs, and vanilla extract and mix on low speed to combine. Slowly pour in the dry ingredients as you continue beating on low speed. Mix until just combined, do not over-mix. 
  5. Fold in the rolled oats, unsweetened dried cranberries, broken toffee pieces, pistachios, and the orange zest. 
  6. Place the bowl in the refrigerator while you preheat the oven. 
  7. Line a large baking sheet with parchment paper.
  8. Scoop into 3-Tablespoon balls of dough (54 grams each) and place on the parchment lined baking sheet. These cookies expand a lot compared to some because of the toffee that melts out, so be sure to leave about 2-3 inches between each cookie. This will take several batches of baking. Store the cookie dough in the fridge between batches.
  9. Bake for 12-15 minutes until the edges begin browning and the middle looks set (slightly gooey if you want). This takes 12-13 minutes on aluminum and 14-15 minutes on stainless steel. 
  10. The toffee will likely melt out of some cookies, but it’s easy to fix – just take a spatula and push the melted toffee back up against the cookie while it’s still hot and brush the spatula around the cookie to make it more round if desired. Let them rest on the baking sheet for at least 5 minutes before removing.
  11. Repeat with remaining batches. This makes 23-24 cookies.

Find it online: https://homecookedliving.com/christmas-oatmeal-cookies/

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