Oatmeal Craisin Cookies
This post may contain affiliate links which won’t change your price but will share a commission.
Oatmeal Craisin Cookies are loved for the combination of textures, flavors, and health benefits. Whether enjoyed warm out of the oven or stored for later, these cookies are the most delightful treat!
Craisin Cookie Recipe
Hello from our oatmeal-obsessed family. When it comes to rolled oats, we really can’t get enough. Here are some of the ways we enjoy it.
- Granola – Maple Pecan Granola, Peanut Butter Chocolate Granola, and Healthy Chocolate Granola Recipe
- Steel Cut Oats – Peanut Butter Banana Steel Cut Oats and Apple Steel Cut Oats
- Power Balls – Peanut Butter Power Balls and Date Nut Balls
- Cookies – Flourless Monster Cookies, No Bake Monster Cookie Balls, and Oatmeal Dark Chocolate Chip Cookies
Whether or not you are a seasoned baker, these delicious oatmeal Craisin cookies are simple to make and will surely make your family happy. We enjoy a chewy cookie with a tall glass of milk.
Why This Recipe Works:
- SOFT and CHEWY – The combo of oatmeal and Craisins adds an amazingly soft and chewy texture. My idea of a perfect cookie!
- SWEET – The combo of granulated sugar and light brown sugar adds the perfect amount of sweetness to these delicious cookies.
- BEST FLAVOR – Oats have a subtly nutty flavor that complements the sweet and tart taste of Craisins.
- IMPRESSIVE – These chewy oatmeal cookies will be perfect on your holiday cookie tray.
Ingredients Needed to make Chewy Oatmeal Craisin Cookies:
- Unsalted Butter – softened to room temperature
- Sugars – a combo of granulated sugar and light brown sugar
- Large Eggs
- Vanilla Extract
- All-Purpose Flour
- Old Fashioned Oatmeal – Hearty oats (instead of quick oats) create a perfect texture.
- Baking Soda
- Kosher Salt
- Craisins – Craisins are a brand of dried cranberries. We normally use a low-sugar version.
Variations – Instead of Craisins, you could use regular raisins. Dark chocolate chips would also be an excellent addition.
How to make Oatmeal Craisin Cookies:
Step 1
Mix the wet ingredients. In the bowl of a stand mixer, combine the softened butter with granulated sugar and brown sugar. Secure the paddle attachment and start mixer on low speed. Cream the butter and sugars together until light and fluffy.
Then add the eggs and vanilla and mix again.
Step 2
Add dry ingredients. Then add the flour, oatmeal, baking soda, and kosher salt. Mix until just combined. Then use a silicone spatula to scrape down the sides of the bowl, add the Craisins, and mix again.
Step 3
Form cookie balls. Use a large cookie scoop to form cookies (or use a spoon and then roll dough into balls). You should get about 18-20 cookie balls.
Step 4
Chill cookies in the refrigerator for at least two hours.
Step 5
Prep. Preheat oven to 350 degrees f. Add parchment paper to sheet pans.
Step 6
Bake cookies. Place six cookie balls on each parchment-lined baking sheet, spacing them evenly apart. Bake cookies for approximately 12 – 14 minutes (cooking time will vary) or slightly browned on top. Add a little bit of extra salt to the top of the cookies..
Step 7
Cool. Let the cookies sit on pans for five minutes. Then use a spatula to carefully transfer cookies to a wire rack.
Storing and Freezing:
- STORE the cookies in an airtight container for 3-4 days.
- FREEZE the baked cookies in a freezer bag for 3-4 months.
- You can also make a double batch, freeze some of the cookie dough balls, and bring them out to bake fresh whenever the craving arises.
Cookie Baking Tips:
- Use room-temperature butter and eggs to up your cookie game. This allows the ingredients to form an emulsion that traps air. While baking, this trapped air expands to produce a fluffier cookie. Using cold ingredients will prevent this magic from happening.
- CAREFULLY MEASURE THE FLOUR! Either use the spoon and level method or a digital kitchen scale to measure your flour. Scooping flour will lead to TOO MUCH flour and the cookies will not turn out.
- Chill your dough. This will allow the fat in the cookies to chill and firm up. When baking, this chilled fat will prevent an over-spreading of the cookies. The resting time will also allow the flour to soak up the liquids in the dough. When the cookies are fully-hydrated, they brown better, bake more evenly, and have a more complex flavor.
- Check your oven. Use an oven thermometer to make sure your oven is cooking at the correct temperature. Adjust accordingly.
- Bake your cookies to YOUR preference. If you like your cookies darker, bake them longer until they are golden brown on top. If you like them gooey, then slightly under-bake them. You do you!
- Bake one batch at a time. If using a regular oven, baking one batch at a time is recommended for the best results. If using a convection oven, you can bake two batches at a time.
Recipe FAQs:
Craisins are made by partially dehydrating fresh cranberries and then sweetening them with sugar or other sweeteners. This process gives them a chewy texture and a sweet-tart flavor. They are commonly used as a snack on their own or as an ingredient in various recipes, such as baked goods, salads, trail mixes, and cereals.
It’s worth noting that while “Craisins” specifically refers to the Ocean Spray brand of dried cranberries.
Craisins are often marketed as a healthier alternative to traditional dried fruits because cranberries are known for their potential health benefits. They are a good source of dietary fiber, antioxidants, and certain vitamins and minerals.
I prefer using whole rolled oats, or old-fashioned oats for oatmeal cookies. This helps create an extra chewy texture!
Other delicious cookie recipes:
Try some other favorite cookie recipes.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Oatmeal Craisin Cookies
Ingredients
- ¾ cup unsalted butter – softened to room temperature
- ½ cup granulated sugar (100 grams)
- ½ cup brown sugar (120 grams)
- 1 large egg – at room temperature
- 1 large egg yolk – at room temp
- 2 teaspoons vanilla extract
- 2 cups old-fashioned oatmeal (160 grams)
- 1 ½ cups all-purpose flour (180 grams)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- 1 ½ cups Craisins
Instructions
- Mix the wet ingredients. In the bowl of a standing mixer, combine the softened butter with granulated sugar and brown sugar. Secure the paddle attachment and start mixer on low speed. Cream the butter and sugars together until light and fluffy.Then add the eggs and vanilla and mix again.
- Add dry ingredients. Then add the flour, oatmeal, baking soda, and kosher salt. Mix until just combined. Then add the Craisins and mix again.
- Form cookie balls. Use a large cookie scoop to form cookies. You should get about 18-20 cookie balls.
- Chill cookies in the refrigerator for at least two hours.
- Prep. Preheat oven to 350 degrees. Add parchment paper to sheet pans.
- Bake cookies. Place six cookie balls on each parchment-lined baking sheet, spacing them evenly apart. Bake cookies for approximately 12 – 14 minutes (cooking time will vary) or slightly browned on top. Add a little bit of extra salt to the top of the cookies.
- Cool. Let the cookies sit on pans for five minutes. Then use a spatula to carefully transfer cookies to cooling racks.
Notes
- STORE the cookies in an airtight container for 3-4 days.
- FREEZE the baked cookies in a freezer bag for 3-4 months.
- You can also freeze the cookie balls and bring them out to bake fresh whenever the craving arises.
Awesome recipe and I love to eat them hot out of the oven! Amazing!
The BEST!