The Perfect Holiday Cookie

If you are searching for traditional holiday cookies, look no further! This oatmeal craisin cookie recipe provides a delightful twist on the classic oatmeal raisin cookie, packed with flavor and made to elevate your holiday season. Adapted from renowned chefs Yotam Ottolenghi and Helen Goh, it promises to bring some magic to your kitchen.

Moreover, these delicious cookies offer a healthier take on sweet treats. Made with whole wheat flour, old-fashioned oats, and almonds, they not only satisfy your sweet tooth but also provide beneficial nutrients.

Why You’ll Love Oatmeal Craisin Cookies

• Chewy texture with delightful flavors: a beautiful adaptation of the classic oatmeal raisin cookies.
• A healthier cookie option that avoids trans fats from margarine or vegetable shortening.
• Perfect balance of sweetness: despite using refined sugars, they’re not overly sweet, featuring a chewy inside and crispy edges.
• Quick and easy preparation: a one-bowl cookie recipe, no chilling time required; you can whip up about 30 cookies in just an hour!
• Ideal for gifting: these cookies are a great addition to any cookie box or holiday tray, making them perfect edible gifts.

Ingredients for Oatmeal Craisin Cookies

Oatmeal Craisin Cookies: Bake Like a Pro

Print Recipe

Print Recipe

These Oatmeal Craisin Cookies are soft, chewy, and packed with sweet-tart cranberries and hearty oats, making them the perfect balance of flavor and texture. The buttery dough creates a rich base, while the Craisins add a burst of fruity sweetness in every bite. A hint of cinnamon provides warmth, making these cookies both comforting and irresistible. Perfect for snacking, sharing, or enjoying with a cup of coffee or tea, these cookies are quick to prepare and always a crowd-pleaser.

• Author: Sofya Petrova
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 8-10 slices 1x

Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (optional)
• 1/2 teaspoon salt
• 3 cups old-fashioned rolled oats
• 1 1/4 cups Craisins (dried cranberries)
• 1/2 cup chopped nuts (optional, such as walnuts or pecans)

Instructions

Preheat the Oven:

• • Preheat your oven to 350°F (175°C).
  • Line baking sheets with parchment paper or lightly grease them.

Cream Butter and Sugars:

• • In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add Eggs and Vanilla:

• • Beat in the eggs one at a time, then add vanilla extract.

Mix Dry Ingredients:

• • In a separate bowl, whisk together flour, baking soda, cinnamon (if using), and salt.
  • Gradually add the dry mixture to the wet ingredients, mixing until just combined.

Stir in Oats and Craisins:

• • Fold in the rolled oats, Craisins, and nuts (if using) until evenly distributed.

Scoop and Bake:

• • Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
  • Bake for 10-12 minutes or until edges are golden and centers are slightly soft.

Cool and Serve:

• • Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
  • Enjoy with a glass of milk or your favorite warm drink!

Notes

• Butter: Use softened butter for easier mixing. If you prefer a chewier texture, you can substitute half the butter with coconut oil.
• Oats: Old-fashioned rolled oats provide the best texture. Quick oats can be used but may result in softer cookies.
• Craisins Substitute: Swap Craisins with raisins, dried cherries, or chopped dried apricots for variety.
• Add-ins: Add white chocolate chips or dark chocolate chunks for extra sweetness.
• Chilling Dough: For thicker cookies, chill the dough for 30 minutes before baking.
• Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
• Gluten-Free Option: Use gluten-free all-purpose flour and certified gluten-free oats to make these cookies gluten-free.

Nutrition

• Serving Size: 24 cookies
• Calories: 180 kcal per cookie

Keywords: Oatmeal Craisin Cookies

How to Make Oatmeal Craisin Cookies

Follow these steps to create the perfect oatmeal craisin cookies:

1. Roast the almonds: Preheat your oven to 355°F (180°C). Spread whole almonds on a baking sheet and roast for 10 minutes until fragrant. Allow to cool, then coarsely chop.
2. Prepare the baking sheets: Increase the oven temperature to 375°F (190°C) and line two baking sheets with parchment paper.
3. Make the cookie batter: Soak Craisins in orange juice for 10-15 minutes. In a separate bowl, combine oats, chopped almonds, all-purpose flour, whole wheat flour, and salt.
4. Cream the butter and sugar: In a stand mixer bowl, combine softened butter, sugar, and orange zest, and cream on medium speed for 2 minutes.
5. Add the dry ingredients: Incorporate the flour mixture into the butter mixture on low speed until just combined. Add the drained Craisins and mix briefly to combine.
6. Form the cookies: Transfer the dough to a floured surface, shape into a ball, and divide in half. Roll out to about 0.5 cm thickness and cut into 2.5-inch circles.
7. Bake the cookies: Arrange on your prepared baking sheets and bake for 18 minutes or until golden brown.
8. Cool and decorate: Allow cookies to cool on a wire rack. For decoration, melt white chocolate and spread over cooled cookies. Let chocolate set at room temperature for about an hour.

Expert Tips for Success

1. Use an electric mixer for creaming the butter, sugar, and zest, followed by a rubber spatula or wooden spoon for mixing the dough.
2. Be careful not to over-mix when adding dry ingredients and cranberries; combine gently until just mixed.
3. Skip the rolling if preferred; simply scoop the dough with an ice cream scoop and place on the baking sheets.
4. Allow the chocolate to thicken slightly if you want a thicker chocolate coating.
5. Let the chocolate set for at least an hour before storing the cookies.

Recipe Variations

• For a citrus twist, replace orange with lemon zest and juice; adding vanilla extract enhances the flavor.
• Mix different dried fruits such as cherries or blueberries, or substitute half the cranberries with chocolate chips for a sweeter version.
• Experiment with nut varieties by using hazelnuts, pistachios, or pecans instead of almonds.
• To decrease sugar, use unsweetened dried cranberries and omit the white chocolate decoration.
• Play with cookie shapes using different cutters for creative designs.

Storing and Freezing Tips

Store your oatmeal craisin cookies in an airtight container at room temperature for up to one week. For longer preservation:

• Freeze the cookies without the chocolate topping. Place them in an airtight container or freezer bag for up to three months.
• Freezing is an excellent option if you double the batch for festive gatherings!

Recipe FAQ

What is whole wheat flour?

Whole wheat flour is made from the entire grain of hard white spring wheat and retains the bran and germ, making it a nutritious option rich in dietary fiber.

Can you use different flours?

The mix of all-purpose and whole wheat flour is ideal, but you can experiment with a higher ratio of whole wheat if desired.

Can you make the cookies gluten-free?

Yes, for gluten-free cookies, use certified gluten-free old-fashioned rolled oats and a suitable gluten-free flour blend.

Can you use quick oats instead of old-fashioned oats?

It is not recommended to substitute quick oats for old-fashioned oats as this will affect the texture and nutrient content of the cookies.

How can I adjust the sweetness of the cookies?

If you’re looking to reduce the sweetness, try using unsweetened dried cranberries and cut back on added sugars, but remember that some sweetness enhances the overall flavor and texture.