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These oatmeal craisin cookies are made with oats, brown sugar, and butter, and are incredibly delicious. Feel free to include white chocolate chips or the add-ins of your choice!
If you’ve made these monster cookies and enjoyed them, then you will love these oatmeal craisin cookies! Both are made with oats and aren’t overly sweet. There is nothing better than a perfectly sweet cookie with crispy edges and a soft center.
INGREDIENT NOTES
Rolled Oats – You’ll need old-fashioned rolled oats for this recipe. Avoid quick oats.
Craisins – If you’re not a fan of craisins or dried cranberries, use raisins instead. Make sure the craisins or raisins are soft and fresh! If the craisins are very hard, they’re most likely expired.
Unsalted Butter – Softened at room temperature.
RECIPE TIPS
- When the cookies come out of the oven, they will be a little soft in the center, but that’s okay. Allow them to sit for a couple of minutes before eating.
- It’s crucial that your brown sugar is soft and fresh. If the brown sugar is too hard, your cookies won’t turn out soft and chewy.
- Chill the cookie dough for at least 1 hour before baking.
HOW MUCH COOKIE DOUGH PER COOKIE?
You’ll need about 2 tablespoons of cookie dough per cookie. This recipe makes about 15 cookies.
STORAGE
Place any leftover cookies in a resealable bag and keep them at room temperature for up to 3 days.
MORE COOKIES YOU’LL LOVE…
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Oatmeal Craisin Cookies
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter , softened
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ⅔ cup light brown sugar , the brown sugar should be soft
- ⅓ cup granulated sugar
- 1 large egg
- 1 cup craisins , (dried cranberries)
- 1 ½ cups rolled oats
- 1 teaspoon vanilla extract
Instructions
- In the bowl of an electric stand mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes.
- Add the egg and vanilla extract and mix until well incorporated.
- Add the flour, salt, baking soda, and cinnamon. Mix until well incorporated.
- Fold the rolled oats and craisins and chill the dough in the refrigerator for at least 1 hour.
- Preheat your oven to 375 degrees F. and line a baking sheet with parchment paper.
- Scoop dough out and shape it into balls. You'll need about 2 tablespoons of cookie dough per ball. Place each cookie ball on the prepared baking dish spacing 2 inches apart.
- Bake for 12-14 minutes and keep in mind that the center will be very soft but don't overbake. Allow them to cool for a couple of minutes and enjoy warm!
Notes
- When the cookies come out of the oven, they will be a little soft in the center, but that’s okay. Allow them to sit for a couple of minutes before eating.
- It’s crucial that your brown sugar is soft and fresh. If the brown sugar is too hard, your cookies won’t turn out soft and chewy.
- Chill the cookie dough for at least 1 hour before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
