Oatmeal Craisin Cookies are a delightful twist on the classic oatmeal raisin cookie, using dried cranberries (Craisins) for a tart, fruity flavor that pairs perfectly with the warm, comforting taste of oats. These cookies are chewy on the inside with a slight crisp around the edges, and the Craisins add a burst of sweetness and tang in every bite. Perfect with a cup of tea or as an after-school snack, these cookies are a great option for anyone who loves oatmeal cookies but wants a little something extra.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned oats
- 1 ½ cups dried cranberries (Craisins)
- ½ cup chopped walnuts (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Stir in the oats, Craisins, and walnuts (if using) until evenly distributed.
- Drop spoonfuls of dough (about 1 ½ tablespoons) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your freshly baked Oatmeal Craisin Cookies with a glass of milk or your favorite hot beverage!
