Candy Cane & Pretzel Oatmeal Cookies

These Candy Cane & Pretzel Oatmeal Cookies are a perfect addition to your holiday cookie platter. They’re easy, festive and so pretty too.

If you’re looking for a dessert that’s full of flavor and festive fun, look no further than these amazing Candy Cane & Pretzel Oatmeal Cookies!

The perfect combination of sweet and salty, this oatmeal cookie base is topped with crunchy pretzels, chopped candy canes, and irresistible chocolate truffles – all it takes to make these tasty treats the talk of the holiday season.

This recipe will have you tastefully serving up delicious cookies in no time at all. So let’s get baking – we promise this recipe for Candy Cane & Pretzel Oatmeal Cookies will give your friends and family something special to smile about this holiday season!

Tips for the BEST Christmas Cookies

• Use room temperature eggs and butter for the softest cookies.
• Be sure to spoon and level your flour carefully to avoid dense cookies. Sift your flour for best results.
• We want the cookies to spread, so do not refrigerate the dough before baking. They should go in the oven with the dough at room temperature.
• You can also make smaller cookies if you prefer, just reduce the bake time to 8-10 minutes.
• Only bake one batch at a time.
• Bake until they are done to your preference.

How to Store Oatmeal Cookies

To store, place in an air-tight container and store on the counter or in your pantry or cold-cellar for 2-3 weeks. They do not need to be refrigerated.

You can also flash freeze these, then transfer to a freezer bag and they will keep for up to 6 months.

About the Ingredients for Pumpkin Crinkle Cookies

Flour – If you don’t have any cake flour on hand you can use all-purpose flour with cornstarch to achieve the fluffiness that cake flour gives this cake. To make your own cake flour substitute, measure out your flour, then remove 1/2 Tablespoon. Add back in 1/2 Tablespoons of cornstarch. Then sift your flour twice over so it is nice and fluffy like cake flour. Ready to use! Spoon and level both of the flours when measuring it, otherwise you’ll wind up with a dense cake.

Baking Soda & Powder – To leaven your cookies, so they are nice and fluffy. Make sure they are still active for best results!

Salt – Makes all the ingredients shine, if you use salted butter you may want to use only half of the salt.

Spice – You can use pumpkin pie spice, or make your own combination with the classic warming spices – cinnamon, nutmeg, ginger, cloves, and allspice.

Sugar – We are using a mixture of brown sugar and granulated sugar. Brown sugar adds a bit of sweetness with some depth to it.

Eggs – It is best if you use room temperature eggs.

Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.

Butter – Using unsalted butter and then adding salt gives you the best control over the amount of salt in the recipe. You can use salted butter if you prefer but you will want to halve the additional salt. Make sure the butter is softened.

Oats – I think rolled oats (also known as old fashioned oats) are best ihere, but instant oats work well too if needed. Do not even think about trying steel cut oats.

Chocolate Caramel Baking Truffles – Found in the holiday baking section at Walmart. These are made by Nestle. You can, of course, substitute with half chocolate chips and half caramel bits.

Pretzels – Throw some pretzels in a resealable bag and use a rolling pin to crush them.

Candy cane – I used Wilton Peppermint Crunch Sprinkles but you could also crush candy canes yourself.

Looking for More Christmas Cookie Recipes?

Check out some of my favourite Christmas cookies!

These pumpkin crinkle cookies are the perfect addition to your holiday baking rotation! They’re easy to make, and they taste delicious.

Learn how to make the traditional German Christmas cookies, Pfeffernusse. These powdered spice cookies are a real festive holiday treat.

A delicious recipe for gingersnap cookies made with molasses that is soft, chewy, and perfect for the holiday season!

How to Make Candy Cane & Pretzel Oatmeal Cookies

Yields: 12 Large Cookies | Prep Time: 12 minutes | Cook Time: 11 minutes

Ingredients:

1 cup Cold Unsalted Butter, cut into slices
1 ¼ cups Brown Sugar
½ cup Granulated Sugar
2 Eggs, room temp
1 teaspoon Vanilla Extract
2 cups All Purpose Flour
½ cup Cake Flour
1 ½ cup Rolled Oats
1 teaspoon Cornstarch
¾ teaspoon Baking Soda
½ teaspoon Salt
½ teaspoon Cinnamon
1 cup Chocolate Caramel Baking Truffles
1½ cup Crushed pretzels, divided
1 cup Crushed candy canes, divided

Directions:

In the bowl of a stand mixer add the butter and sugar and cream together until light and fluffy, about 3 minutes.

Add eggs, and vanilla extract to the sugar mixture, with the mixer speed on low.

In a large bowl add cake flour, all-purpose flour, oats, cornstarch, baking soda, salt and cinnamon and whisk until combined.

Slowly add the dry mix into the sugar mixture, mix on low speed.

Add in the chocolate caramels, 1 cup pretzels, and 1/2 cup candy canes, mix on low until combined.

Cover the dough with plastic wrap and chill dough for 15-20 minutes.

Preheat the oven to 400 degrees Fahrenheit. Line two large baking sheets with a piece of parchment paper.

Using a large cookie scoop, create the dough into large balls and place on the prepared baking sheets.

If you have a scale, weigh out dough balls that weigh between 3.5 ounces – 4.0 ounces.

In a small bowl add the remaining crushed candy canes and crushed pretzels, toss to combine.

Lightly press on top of the dough ball into the crushed candy cane bits, using your hands to flatten slightly.

Place the cookies back on the cookie sheet, about 2 inches apart.

Bake for 9-11 minutes or until golden brown on the top.

Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to completely cool.