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SeasonalHolidaysDairyGlutenEggsCookiesUnder 1 HourUnder 45 MinutesWinterBakingDessertsChristmas

Holiday Oatmeal Slam Cookies

These crazy lace cookies were a happy accident my husband and I stumbled upon while trying to make an oatmeal version of chocolate chip slam cookies. We thought it was a cookie fail because of how far they spread, but after taking a bite, we think they’re winners! They’re crispy and chewy, sweet and salty — we think you’ll love them!

Katie Aubin
Tasty Team
96% would make again
Total Time

40 minutes

40 min

Prep Time

10 minutes

10 min

Cook Time

15 minutes

15 min

Holiday Oatmeal Slam Cookies
Total Time

40 minutes

40 min

Prep Time

10 minutes

10 min

Cook Time

15 minutes

15 min

Ingredients

for 10 cookies

  • ¾ cup unsalted European butter, room temperature
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg
  • 2 tablespoons water
  • 1.25 teaspoons vanilla extract
  • 1 cup quick oats
  • ¾ cup all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 cup seasonal chocolate candies, divided
  • ¾ cup crispy chocolate wafer bars, coarsely chopped
  • flaky sea salt, for garnish

Nutrition Info

  • Calories 305
  • Fat 16g
  • Carbs 35g
  • Fiber 1g
  • Sugar 17g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Melt the butter in a saucepan over medium heat, stirring until it turns golden brown with a nutty aroma, 5-7 minutes. Transfer to a bowl and set aside to cool to room temperature, about 10 minutes.
  3. In a large bowl, whisk together the browned butter and sugars until well combined, 1-2 minutes.
  4. Add the egg, water, and vanilla. Continue to whisk until incorporated, about 30 seconds.
  5. Add the oats, flour, salt and baking soda. Use a rubber spatula to mix just until combined. Once combined, fold in ½ cup of the seasonal chocolate candies.
  6. You can bake these right away, or cover the bowl with plastic wrap, and place in the fridge overnight for an even better flavor.
  7. Scoop out 4 golf ball-sized balls onto each baking sheet, and top with remaining ½ cup seasonal chocolate candies and crispy chocolate wafers.
  8. Bake for 7 minutes, then take out and slam on the counter so the cookies spread. Bake for 2-3 more minutes, until cookie edges are crispy brown but centers are still a little bubbly.
  9. Remove from the oven, sprinkle with flaky sea salt, and let cool for 5 minutes before transferring to a cooling rack.
  10. Enjoy!
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Holiday Oatmeal Slam Cookies