Prep 15 mins
Cook 45 mins
I took a standard Oatmeal Raisin Cookie recipe and modified it to my liking. These cookies are ALWAYS a HIT!
- 177.44 ml sugar
- 59.14 ml brown sugar, packed
- 118.29 ml butter, softened
- 1 large egg
- 2.46 ml vanilla extract
- 2.46 ml cinnamon
- 2.46 ml baking soda
- 1.23 ml salt
- 177.44 ml all-purpose flour
- 354.88 ml quaker quick-cooking oats (not instant)
- 118.29 ml chopped walnuts
- 177.44 ml dried cranberries (Craisins)
- Preheat Oven to 375°F.
- In a large bowl with an electric mixer combine, sugar, brown sugar and butter and mix well.
- Add in egg and vanilla and mix until combined.
- Add in cinnamon, baking soda, salt and flour and mix well.
- Fold in by hand the oatmeal, walnuts, and dried cranberries making sure that all ingredients are uniformly distributed.
- Roll dough into 1-inch balls and place 3-inches apart onto a greased cookie sheet and bake for 10-12 minutes, just until the edges are lightly golden.
- Remove from oven and let cool for 2-3 minutes on the cookie sheet.
I like the fact that it only has 1/2 cup butter compared to other recipes that call for one cup of butter. I used butterscoth chips in it instead of walnuts only because I didn't have any walnuts. Very goooood.
I really like the texture of these cookies... light and crispy and not doughy. They taste wonderful too. I used orange flavored cranberry from Trader Joes. My family loves them. Also, In my oven, 11 minutes yield crunchy cookies and 10 minutes yield soft cookies. Thanks for sharing your recipe.
My cookies came out soooo thin and flat. The flavor is good, though. After the first sheet came out I tried my luck with a different type of cookie sheet. Then added flour and more oatmeal and a THIRD type of cookie sheet. They all came out flat flat flat. Don't know what else to do! Think I'll try a different recipe next time.