Reindeer food cookies

Santa would be grateful for some oatmeal, raisin and chocolate chip cookies that he can share with his deer, because this is the kind of oats that Santa's reindeers prefer.


1 1⁄2 c flour (all purpose flour)
1⁄2 t salt
1⁄2 t baking powder
1⁄2 lb butter (unsalted butter, softened, about 2 sticks)
1 c sugar (light brown sugar, packed)
2 egg (beaten)
3 c oats (rolled oats)
1 1⁄2 c raisins
1 1⁄2 c chocolate (semi sweet chocolate chips)
  marshmallows (mini marshmallows, for decorating)


Adjust your oven racks to the low and middle positions, preheat oven to 350° F. Line 2 cookie sheets with parchment paper.

In a medium sized bowl, whisk together the flour, salt, and baking powder
Beat butter until it is cream, add the sugars and beat for 3 minutes, or until fluffy. Beat in the eggs one at a time.

Stir in the dry mix into the butter, using a wooden spoon. Stir in the oats, raisins and chocolate chips.

Working with 2 heaping tablespoons spoons of dough, roll them into 2-inch balls. Place the balls on the parchment paper, leave 2 inches between each ball. Using your finger, make an indentation into the dough and set a single marshmallow inside.

Bake for 22-25 minutes, or until golden brown. DO NOT OVERBAKE.

Cool on wire rack for 30 minutes, before peeling the cookies away from the parchment paper.

Total time
40 minutes
Cooking time
Preparation time
1 batch


Remember to turn the cookie sheets from front to back and top to bottom rack halfway during the baking time.

The edges of these cookies should be a very light brown, while the rest of the cookie may be a lighter color.

If you do not use parchment paper, cool the cookies on the baking sheet for 2 minutes before transferring them to a cooling rack.