Oatmeal Craisin Cookies
Chewy, sweet, and packed with the wholesome goodness of oats and tangy dried cranberries, these Oatmeal Craisin Cookies are a delightful twist on a classic treat. Perfectly spiced with a hint of cinnamon and studded with bursts of cranberry flavor, these cookies strike the perfect balance between soft and hearty. Made with simple pantry staples like old-fashioned rolled oats, brown sugar, and a touch of vanilla, they come together effortlessly in just under 30 minutes. Whether you're baking for a holiday cookie swap or simply craving a comforting snack, these cookies are sure to be a crowd-pleaser. Enjoy them fresh out of the oven, or store them in an airtight container for a grab-and-go treat during the week!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Brown sugar (packed)
- 0.5 cup Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 3 cups Old-fashioned rolled oats
- 1.5 cups Dried cranberries (Craisins)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy using a hand or stand mixer (about 2 minutes).
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually mix the flour mixture into the butter mixture until combined. Be careful not to overmix.
Stir in the rolled oats and dried cranberries (Craisins) by hand using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the oven for 10-12 minutes, or until the edges are lightly golden and the centers look set.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 21.4 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 76 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
