These easy slice-and-bake Holiday oatmeal cookies are crispy on the edges and thick and chewy in the center. The oatmeal is paired with coconut flakes and pumpkin spice for a delicious Holiday flavor combination. An easy Bourbon drizzle adds a whole new dimension and provides the perfect balance to the butteriness of the cookies.
Cookie dough ingredients and notes:
The dough is made with white and brown sugar, vanilla extract, egg, rolled oats, coconut flakes, pumpkin spice, flour, salt, baking soda and butter.
- Please be sure to use unsweetened coconut flakes for this cookie dough. Sweetened coconut flakes would add way too much sweetness.
- Note that rolled oats are sometimes also called old-fashioned oats.
Glaze ingredients and notes:
The glaze is made with just Bourbon and powdered sugar.
- Bourbon is a vital component of this recipe. It balances the sweetness and adds just the right amount of sharpness to contrast the butteriness of the cookies.
How to make the cookies:
See full ingredient amounts and instructions in the recipe card below!
Step 1. Add all-purpose flour, baking soda, pumpkin spice and salt to a bowl.
Step 2. Whisk together, then set aside.
Step 3. Add unsalted butter, light brown sugar and granulated sugar to a mixing bowl. Whip together until creamy.
Step 4. Whip in egg and vanilla extract.
Step 5. Add the dry ingredients and whip until combined.
Step 6. Whip in unsweetened coconut flakes and rolled oats. Transfer the bowl with the dough to the fridge and chill.
Step 7. Divide the dough into two batches. Set each batch on a piece of parchment paper and roughly shape into a log by hand.
Step 8. Roll up the parchment paper and twist the ends in opposite directions to make a tight log. Transfer the logs to the fridge and chill.
Step 9. Heat the oven. Take one log out of the fridge, remove the parchment paper and slice 9 cookies. Bake the cookies, let cool, then repeat with the second batch.
Step 10. Whisk together powdered sugar and Bourbon. Drizzle the glaze over the cooled cookies with a spoon and let dry.
Recipe notes, tips and questions:
How to store the cookies:
You can leave the cookies sitting out for several hours. If you want to store them longer than that, I recommend freezing them.
How to freeze the baked cookies:
Transfer the glazed cookies into freezer bags and freeze. To thaw, let them sit on the kitchen counter for about 15 minutes.
How to freeze the cookie dough:
Transfer the unbaked cookie dough logs in the parchment paper into a freezer bag and freeze. Let them thaw for 45 minutes on the kitchen counter, then remove the parchment paper, slice and bake the cookies.
More delicious Holiday sweets:
- Mini Chocolate Mascarpone Trifles (no bake)10 Minutes
- Apple Frangipane Tart with Cranberries, Orange and Cardamom1 Hours 20 Minutes
- Chocolate Mousse Frosting for Cupcakes8 Hours 25 Minutes
- Linzer Cookies with Ginger Cardamom Raspberry Jam1 Hours
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Holiday Oatmeal Cookies with Bourbon Drizzle
Equipment:
- measuring cups and spoons
- mixing bowls
- whisk
- standing mixer or handheld mixer
- knife
- parchment paper
- baking sheet
- spoon
Ingredients:
For the cookies:
- ¾ cup and 2 ½ tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon pumpkin spice
- ½ teaspoon salt
- 10 ½ tablespoons unsalted butter, softened
- ⅔ cup light brown sugar, packed
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ⅔ cup rolled oats (also called old-fashioned oats)
- ⅓ cup unsweetened coconut flakes
For the drizzle:
- ¾ cup powdered sugar
- about 2 tablespoons Bourbon
Instructions:
For the cookies:
- Whisk together flour, baking soda, pumpkin spice and salt in a bowl. Set aside.¾ cup and 2 ½ tablespoons all-purpose flour, ½ teaspoon baking soda, ½ teaspoon pumpkin spice, ½ teaspoon salt
- Add butter and sugars to a mixing bowl and whip until creamy.10 ½ tablespoons unsalted butter, softened, ⅔ cup light brown sugar, packed, ⅓ cup granulated sugar
- Whip in the vanilla extract, then whip in the egg.1 teaspoon vanilla extract, 1 large egg
- Whip in the dry ingredients.
- Whip in the oats and the coconut flakes.1 ⅔ cup rolled oats (also called old-fashioned oats), ⅓ cup unsweetened coconut flakes
- Transfer the dough in the bowl to the fridge and chill for 10 minutes.
- Divide the dough into two halves. Set each half onto a piece of parchment paper and shape (roughly) into a cylinder, about 2 inches in diameter.
- Roll up the parchment paper, then twist the ends in opposite directions to form tight logs.
- Transfer the logs into the fridge and chill for 1 hour.
- Heat the oven to 375 degrees F.
- Take the first log out of the fridge, remove the parchment paper and slice about 9 cookies.
- Transfer the cookies onto a baking sheet lined with parchment paper or a silicone baking mat. Leave at least 2 inches of space between each cookie.
- Bake the cookies until they are lightly browned (about 14 minutes).
- Let the cookies and the baking sheet cool completely.
- Repeat with the second log.
For the drizzle:
- Whisk powdered sugar and Bourbon together. Adjust with more powdered sugar or Bourbon to get the right consistency to drizzle the glaze.¾ cup powdered sugar, about 2 tablespoons Bourbon
- Drizzle the glaze over the cookies and let dry.
Mari says
Hello , I am from Spain and my question is ...
Bourbon is whisky or vainilla ?
Thank you very much for your recipes. Lots of congratulations.
Have a nice day !!
Nicole B. says
Thank you so much Mari! Bourbon is whiskey.
A wonderful day to you too! :)