Oatmeal Craisin Cookies
Ingredients
- 1/2 lb (2 sticks) unsalted butter room temperature
- 1 1/4 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 3 cups old-fashioned rolled oats
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp salt Morton's table salt
- One 7 oz bag of craisins approximately 1 3/4 cups dried cranberries
Instructions
- Preheat the oven to 350 F.
- Cream the butter on medium-high for about 2 minutes in the bowl of a stand mixer using the paddle attachment. If you don't have a stand mixer, no problem. Cream the butter in a large bowl.
- Add the sugars and vanilla extract to the bowl and mix on medium-high until light and fluffy. (About 2 minutes depending on the type of mixer you're using).
- Turn off the mixer and use a rubber spatula to scrape down the sides and bottom of the mixing bowl.
- Crack the eggs into a small bowl and discard the shells. While the mixer is still off, add the eggs to the butter, sugar, vanilla mixture. Mix on medium low until blended.
- Turn off the mixer again and scrape down the sides and bottom of the bowl with a rubber spatual to gather any of the butter/sugar mixture that the paddle attachment (or beaters) may have missed.
- In a seperate large mixing bowl, combine the flour, oats, cinnamon, nutmeg, baking soda, salt.
- With the mixer turned off, add the flour mixture to the butter, sugar, and egg mixutre. Turn the mixer on low and mix just until the ingredients are combined.
- Remove the bowl from the stand mixer and add the craisins and stir them in by hand using a rubber spatula or mixing spoon.
- Scoop the cookie dough using a 1 Tablespoon cookie scoop. If you don't have a cookie scoop, you can use a spoon to scoop the dough out of the bowl and roll the dough into balls. Don't worry if they aren't exactly the same size. You do want them fairly similar in size so you don't end up with some of the cookies under or over cooked.
- As you scoop the cookie dough, place the balls of dough an inch or so apart on a parchment-lined 1/2 sheet pan.
- With the palm of your hand or a rubber spatula, gently push down on the tops of each dough ball.
- *Bake the cookies for 7-8 minutes for sof, chewy cookies and for 9-10 minutes for a more cake like cookie.
Notes
* If you use a larger cookie scoop, the cookies will take a few extra minutes to cook.
*The cookies are done when they look like they're beginning to brown around the edges.