When it comes to Christmas cookies, there’s nothing quite like this chocolate-dipped oatmeal crescent cookie recipe. Buttery, crescent-shaped cookies are dunked in rich melted chocolate (and optionally coated with nuts) for a simply elegant Christmas cookie that’s just perfect for your holiday gathering!
This oatmeal crescent cookie recipe is based on the German vanilla crescent cookies. But uses oatmeal instead of almonds for the flavor and texture.
They are the perfect addition to your Christmas cookie platter! They’re delicious, easy to make and melt in your mouth.
Plus they’re dipped in chocolate, so they’re extra tasty.
Give them a try this holiday season!
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This is your shopping list:
- dairy – 2 sticks (1 cup) unsalted butter, 3 Tablespoons milk
- baking supplies – 1/2 cup icing sugar, 1 1/2 cups all-purpose flour, 1 cup quick-cooking rolled oats, 1/4 teaspoon salt
- flavoring – 2 teaspoons vanilla extract
- chocolate – 1 cup semi-sweet chocolate bits
- nuts (optional) – 1 cup chopped or sliced brazil nuts for sprinkling on top
- Use salted butter if that’s what you have available.
- Measure-for-measure gluten free flour will work instead of regular flour.
- Replace the brazil nuts with almonds, walnuts or pecans if desired.
How To Make Crescent Cookies
The prep work
Pre-heat the oven to 325℉.
Line a cookie sheet with parchment paper. This prevents the bottoms of the cookies from getting too brown and helps to keep them from spreading too much.
Chop or thinly slice the nuts.
Sift the icing sugar. This removes lumps and aerates it resulting in lighter, fluffier cookies
Mix the cookie dough
Put 1 cup of unsalted butter in a large mixing bowl and beat until soft.
Use a spoon to add the sifted sugar into a 1/2 cup dry measuring cup until it is heaping. Then scrape off the extra with the straight edge of a knife. This will prevent the sugar from getting compacted (which defeats the purpose of sifting it).
Gradually add 1/2 cup sifted icing sugar and 2 teaspoons vanilla to the butter.
Beat on high speed until light and fluffy, scraping the sides of the bowl as necessary.
Use the same method for measuring 1½ cups of flour as you did for the icing sugar.
Add the flour and ½ teaspoon salt to the mixing bowl.
Beat on low speed until blended. Don’t mix it too much at this stage or the cookies can get tough.
Now stir in 1 cup of quick-cooking rolled oats using a spoon.
Shape the cookies
Work with a tablespoonful of cookie dough at a time.
Roll it between your hands to form a log shape that is about 1/2″ thick.
Bend the ends slightly to form a crescent or C shape.
Try to make all the cookies about the same size so they will cook evenly.
Place the crescents, 2 inches apart, onto a parchment-lined rimless cookie sheet.
Rimless cookie sheets give the best results because they allow for even airflow around the cookies. But a regular cookie sheet will also work.
Bake the cookies
Bake at 325℉ for 15 to 20 minutes.
Remove from oven and set the cookie sheet on a wire cooling rack to cool.
After about 5 minutes, move the cookies from the baking sheet to the cooling rack.
The cookies are very soft when they come out of the oven, so don’t remove them from the cookie sheet too soon or they will break.
Make the chocolate dip
Put 3 Tablespoons of milk and 1 cup of semi-sweet chocolate chips in a small microwave-able bowl.
Make sure the bowl isn’t too wide. You will be dipping the end of the cookies in the bowl, so the chocolate will need to be at least an inch deep when it is melted.
Heat it in the microwave for 15 seconds. Take it out and stir.
Repeat for as many 15 second intervals as you need to melt all of the chocolate and combine it with the milk.
Don’t just look at the chocolate chips to tell if they have started to melt. In the microwave, they heat from the bottom up, so you won’t be able to see it until you mix them.
Decorate the cookies
Dip the cookies, one at a time, into the melted chocolate so that the sauce covers one-half of the cookie.
Then, if desired, dip that end into the chopped or sliced nuts. The nuts will stick to the melted chocolate. I find it works best to spread the shopped nuts out on a plate and them roll the chocolate end of the cookie around in them.
Set the cookies back on the rack or a parchment-paper covered cookie sheet until the chocolate has set. Don’t put the chocolate-covered cookies on a plate as the chocolate can stick, making it hard to remove the
Alternate ways of decorating the cookies:
- pipe a zigzag of melted chocolate along the top of some of the cookies.
- dip one end of the cookie into icing sugar.
- sprinkle icing sugar over the top of the whole cookie.
How to store oatmeal crescent cookies
Store oatmeal crescent cookies in an airtight container in the refrigerator for a week or freeze for one month.
Place waxed or parchment paper between each layer of cookies in the container to prevent them from sticking to each other.
Other Christmas cookies you might like
- Lemon cream cheese Christmas cookies
- Decorated angel sugar cookies
- Christmas thimble cookies
- Peppermint chocolate fudge balls
- Cranberry white chocolate oatmeal cookies
Chocolate-Dipped Oatmeal Crescent Cookies
- wax paper
- parchment paper
- electric mixer
- measuring cups and spoons
- large bowl
- rimless baking sheet
- Cooling rack
- small heat proof bowl
- 1 cup unsalted butter at room temperature
- ½ cup icing sugar sifted
- 2 teaspoons vanilla
- 1½ cups all-purpose or measure-for-measure gluten free flour
- ½ teaspoon salt
- 1 cup quick-cooking rolled oats
- 1 cup semi-sweet chocolate bits
- 3 tablespoons milk
- 1 cup sliced brazil nuts, pecans or walnuts optional
- In a mixer, beat the butter, icing sugar and vanilla until light and fluffy.
- Add flour and salt, and mix just until combined.
- Then stir in rolled oats with a spoon.
- Roll a tablespoonful of dough into a small log with tapered ends, bending the ends to form a crescent
- Place on ungreased parchment paper on a cookie sheet, about 2 inches apart.
- Bake at 325°F for 15 to 20 minutes, until bottoms are light golden.
- Let cool on the cookie sheet for a few minutes before transferring the cookies to wire racks.
- Add the milk and chocolate chips to a small microwave-able bowl.
- Heat it in the microwave for 15 seconds. Take it out and stir.
- Repeat for as many 15 second intervals as you need to melt all of the chocolate so it mixes with the milk.
Decorate the cookies
- Dip one end of a cooled cookie into the chocolate and then, optionally, into sliced nuts. If the chocolate becomes too thick, mix in a few drops of hot water.
- Put the decorated cookies onto wire cooling racks or parchment-paper covered cookie sheet to let the chocolate cool.
- Store in an airtight container for 1 week in the refrigerator or for 1 month in the freezer.
- Cookies can be rolled in icing sugar instead of dipping in chocolate. Or the chocolate can be piped onto the top of each cookie in a zig zag pattern.