Community Pick
Oatmeal Craisin Cookies (World's Best!!)
"I took a standard Oatmeal Raisin Cookie recipe and modified it to my liking. These cookies are ALWAYS a HIT!"
photo by Dessert Rose
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
36 cookies
- Serves:
- 12
ingredients
- 3⁄4 cup sugar
- 1⁄4 cup brown sugar, packed
- 1⁄2 cup butter, softened
- 1 large egg
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup all-purpose flour
- 1 1⁄2 cups quaker quick-cooking oats (not instant)
- 1⁄2 cup chopped walnuts
- 3⁄4 cup dried cranberries (Craisins)
directions
- 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.
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Reviews
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Delish! Perfectly crispy on the bottom and yet soft on top, buttery flavor with a hint of cinnamon. I do recommend doubling the recipe, they are going to disappear fast!
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These came out awesome. I left out 2 tbls of sugar and added a little extra baking soda just because i like the flavor and pecans because i had extra. But i love them u can totally make them crisp or chewy by takeing them out a little sooner or later in the last 5 minutes or so. Yummy! -
Delicious, did the recipe exactly, they were very easy! -
I made these for a Diabetic, so I had to alter the recipe a bit. In place of the 3/4 cups white sugar, and 1/4 cup brown sugar I did the following :: 3/4 cup Organic Coconut Sugar, 1/8 cup Truvia Baking Blend and 1 Tbsp Organic Light Agave Nectar.<br/>I also let the dough cool in the fridge for about 30 minutes before I formed it into balls and cooked. They were perfect, and amazing! and thanks to the substitutes, only 19 carbs per cookie (when yielding 22 cookies like I did.)
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These cookies turned out perfect.. I think the key is using real butter do not use margarine it has too much water and your cookies will flatten like pancakes!
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Tweaks
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Made these tonight and they are delicious! Will definitely make them again. Ten minutes is plenty in my oven. I actually used old fashion oatmeal instead of the quick cooking oatmeal and they are great. That was what I had, so that is what I used.
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Outstanding oatmeal cookie recipe. I only made one change-used raisins in place of cranberries. I ate one cookie when it was right out of the oven and had another one a few hours later. They seem to have a better texture and taste when you let them sit for awhile. I was out of cranberries, and plan to make them again soon and use cranberries. I lined my old aluminum cookie sheets with reusable teflon coated oven liners(alway use) and had no problem with sticking.
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Delicious as is, but I subbed pecans for walnuts and added 1/3 cup of white chocolate chips. Divine! -
These are very good! I used margarine and pecans in place of butter and walnuts. Try nonstick foil on your cookie sheets. The cookies are easy to remove -- plus no cookie sheets to wash.
RECIPE SUBMITTED BY
Matthew Molus
Mission Viejo, CA
