These 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!
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Why make this recipe?
These Holiday cookies strike the perfect balance between homey and familiar and novel and sophisticated. They are easy to make but also fancy enough to deserve a spot on a Holiday cookie tray.
What’s in the cookie dough?
The dough is made with sugar, vanilla extract, egg, rolled oats, unsweetened coconut flakes, pumpkin spice, flour, salt, baking soda and butter.
Note that rolled oats are sometimes also called old-fashioned oats.
Be sure to use unsweetened coconut flakes for this cookie dough. Sweetened coconut flakes would add way too much sweetness.
What’s in the glaze?
The glaze is made with powdered sugar and Bourbon.
How to make the cookies:
See full ingredients & 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:
Definitely not, the 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.
Yes, if you have two baking sheets, bake the second batch on the second sheet. (Position the sheets right above and below the middle of the oven and rotate them halfway through the baking time.)
You can leave the cookies sitting out for several hours. If you want to store them longer than that, I recommend freezing them.
Transfer the glazed cookies into freezer bags and freeze. To thaw, let them sit on the kitchen counter for about 15 minutes.
Transfer the unbaked cookie dough logs in the parchment paper into a freezer bag and freeze. Let them thaw for about 45 minutes on the kitchen counter, then remove the parchment paper, slice and bake the cookies.
More delicious Holiday cookies:
- Spiced Linzer Cookies with Orange Chocolate Ganache1 Hours 8 Minutes
- Bourbon Pecan Cookies59 Minutes
- Crispy Vanilla Bean Shortbread Cookies55 Minutes
- Spiced Raspberry Linzer Cookies1 Hours
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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.
- Add butter and sugars to a mixing bowl and whip until creamy.
- Whip in the vanilla extract, then whip in the egg.
- Whip in the dry ingredients.
- Whip in the oats and the 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.
- For both batches, roll up the parchment paper, then twist the ends in opposite directions to form a tight log.
- 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 out of it.
- 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 cool completely.
- Repeat with the remaining 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.
- Drizzle the glaze over the cookies and let dry.
Notes:
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.
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