Description
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.
Ingredients
Scale
- 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:
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- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or lightly grease them.
Cream Butter and Sugars:
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- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add Eggs and Vanilla:
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- Beat in the eggs one at a time, then add vanilla extract.
Mix Dry Ingredients:
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- 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:
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- Fold in the rolled oats, Craisins, and nuts (if using) until evenly distributed.
Scoop and Bake:
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- 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:
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- 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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 24 cookies
- Calories: 180 kcal per cookie