Reindeer Poops Cookies Recipe

I affectionately call these hearty oatmeal cookies “Reindeer Poops” because of the way they look. They are surprisingly delicious, and very filling. You can make them freehand for a rougher look, or use a small measuring cup to form the dough into a more uniform shape; they won’t change shape in the oven. To dress them up even more, drizzle the tops of the baked cookies with melted chocolate. I forget where I found the original recipe, but I changed it so much this one may as well be original.

1/2 cup unsalted butter (1 stick) tweet

1-3/4 cups firmly packed brown sugar tweet

2 large eggs tweet

1/2 tablespoon honey (I used a packet of duck sauce from the Chinese Takeout drawer instead) tweet

2 teaspoons vanilla extract tweet

1/2 teaspoon salt tweet

3/4 cup (scant) raisins tweet

3/4 cup chocolate chips (the best you can find; or roughly chop a dark chocolate bar into pieces) tweet

1 tablespoon grated orange rind tweet

1-1/2 cups chopped almonds (I omit these in mine) tweet

2 cups flour tweet

1 (18 oz) container uncooked regular oats tweet

1 (12 oz) bag fresh dried cranberries, coarsely chopped tweet

This is a stiff and sticky batter. I recommend using a powerful stand mixer. Cream butter & sugar together. Add eggs, honey, vanilla and salt. Gradually add flour and oats with the mixer on low speed. Stir in raisins, nuts (if you’re using them) and cranberries. Scoop dough and shape with your hands into flattened balls about 1/2″ thick. Bake at 350˚F for 20 minutes or until lightly browned. tweet


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