Oatmeal Craisin Cookies! Sweet and chewy, loaded with dried cranberries, white chocolate, oatmeal and more, these cookies will become a favorite year-round.
We had an uncharacteristically fun Tuesday this week! Our Gator baseball team was practically playing in our back yard, so we broke free from the weekday routine and went to the game with a bunch of friends. Lots of fun!
Since the game was going to be around dinner time, I decided to pack a snack to take with us to the stadium and share with our friends. After taking inventory of what we had going on in our kitchen cabinets, I decided on making some delicious sounding cookies from FineCooking.com.
I must {sheepishly} admit that I ate more than my share before thinking to give anyone else a taste. 😉 But they were just that.stinkin'.good.! I did get around to sharing with a few of our friends, and they were gone in a flash. I'd say they were a hit (hence the cliche & predictable title post). 😉
Like I said, I happened to have these ingredients on hand, and omitted what I didn't have (pecans). After giving it some thought, I've decided that these would make a great "tropical" cookie by swapping out the pecans for macadamia nuts and omitting the cranberries. No matter what combo of add-ins you choose, these cookies won't disappoint!*
Enough of this blabber... Here's the recipe! Enjoy!
Oatmeal Craisin Cookies
Ingredients
- ¾ cup butter softened
- ½ cup sugar
- ½ cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ¼ cup cake flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup Craisins (dried cranberries)
- ½ cup rolled oats not quick cooking
- ½ cup toasted pecans or favorite nut
- ½ cup sweetened coconut flakes
- ½ cup white chocolate chips or roughly chopped white chocolate bar
Instructions
- Preheat the oven to 325°F. Prepare baking pans by lining with parchment paper.
- In a stand mixer, cream butter and sugars until fluffy. Scrape down the bowl, then add egg and vanilla extract and beat until well-combined.
- Whisk together all-purpose flour, cake flour, baking soda and sea salt in a large bowl.
- With the mixer running on low speed, slowly add the flour mixture a bit at a time until just incorporated.
- Stir in cranberries, oats, coconut flakes and white chocolate until well-distrubuted.
- Using a cooke scoop, scoop out golfball sized balls of dough and place on the prepared baking pans about 2 inches apart.
- Bake for 14-16 minutes until the edges are golden brown and the centers are soft set. (If you are baking two pans at once, rotate pans half way through bake time.)
- Remove from oven and allow to cool until set on baking pan before transferring them.
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*Note* The less add-ins, the more the cookies tend to spread. Keep that in mind!
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