Oatmeal Craisin Cookies

5 from 1 vote

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!

Course Cookies, Dessert

Cuisine American

Keyword cranberry oatmeal cookies, oatmeal craisin cookies

Prep Time 25

Cook Time 12

Total Time 37

Servings cookies

Calories 223kcal

Author Sue Ringsdorf

Ingredients

wet 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

dry ingredients:

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.
¾ cup unsalted butter, ½ cup granulated sugar (100 grams), ½ cup brown sugar (120 grams), 1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract
Add dry ingredients. Then add the flour, oatmeal, baking soda, kosher salt, and cinnamon. Mix until just combined. Then add the Craisins and mix again.
1 ½ cups all-purpose flour (180 grams), 2 cups old-fashioned oatmeal (160 grams), 1 teaspoon baking soda, ½ teaspoon kosher salt, ½ teaspoon cinnamon, 1 ½ cups Craisins
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.

Nutrition