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Eggnog Oatmeal Cookies

I love eggnog, yet I somehow always end up with a surplus. These cookies help me put leftover eggnog to good use. They also have wheat and oats, so I can convince myself they’re healthy! —Kristin Weglarz, Bremerton, Washington
  • Total Time
    Prep: 20 min. Cook: 15 min./batch + cooling
  • Makes
    about 1-1/2 dozen


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 3/4 cup eggnog
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 cup old-fashioned oats
  • 3/4 cup white baking chips
  • GLAZE:
  • 1 cup confectioners' sugar
  • 3 tablespoons eggnog
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg


  • Preheat oven to 350°. Cream butter, shortening and sugars until light and fluffy. Gradually beat in eggs, vanilla and eggnog. In another bowl, whisk together flours, salt, baking powder, baking soda and spices; gradually beat into creamed mixture. Stir in oats and baking chips.
  • Drop dough by scant 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake until bottoms are golden brown, 13-15 minutes. Cool on pans 2 minutes. Remove from pans to wire racks; cool completely.
  • Mix glaze ingredients until smooth. Drizzle over cookies.
Nutrition Facts
1 cookie: 331 calories, 14g fat (7g saturated fat), 44mg cholesterol, 292mg sodium, 47g carbohydrate (29g sugars, 2g fiber), 5g protein.
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