One of my most favorite, all-time Christmas cookies are Oatmeal Frosties!
I’ve made my frosties for the Holidays already, but i believe I will have to make another batch before Christmas because for some reason, they seem to be disappearing quickly!
Now, this is the very first time I’ve ever shared this recipe…maybe even a bit reluctantly.
I’ve been making these cookies since 1967, when my sister, Adeline, and I made what became our annual repertoire of Holiday treats. I hadn’t ever done much baking at that time, and she was a wonderful teacher.
I believe my own family will now be enjoying this as one of their “needed Holiday treats” too.
How to Bake Christmas Oatmeal Frosties:
Use ungreased cookie sheets. I use a Silpat, but a regular ungreased cookie sheet is just as good.
Type: Cookie Recipe
Serve with: icing sugar
Prep Time: 20 min
Bake Time: 12 – 15 min
Yields: 40 – 45 one-inch cookies
- 1 1/8 cups butter – softened
- 2 – 3 cups icing sugar
- 1 1/4 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 1/2 cups quick cooking rolled oats
- Preheat oven to 350 degrees F.
- Cream butter & 1/4 cup icing sugar until creamy & light.
- Add & beat in vanilla extract.
- Add the flour & oats until well combined.
- Shape into small 1-inch balls. * Tip: The dough will appear to be a bit grainy & dry, but as you shape the balls, the warmth of your hands will allow the balls to hold their shape.
- Bake in oven on 350 degrees F for 12 – 15 min. Depending on your oven, bake until slightly browned on the bottom.
- Remove from the oven & immediately, while still hot, roll in icing sugar. * Tip: Be generous with the amount of icing sugar used.
- Repeat this process when they cool off.
- Store in a tin & sift more icing sugar between & on top of the layers.
Be careful not to get caught with powdered sugar on your face or clothes when you’re sneaking some of these great Christmas Oatmeal Frosties.
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I hope you enjoy this Christmas Recipe on Cooking with Kimberly. Until next time…
Be a Champion in Your Kitchen & Eat Deliciously!
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