Oatmeal Craisin Cookies
Oatmeal Craisin Cookies! Sweet and chewy, loaded with dried cranberries, white chocolate, oatmeal and more, these cookies will become a favorite year-round.
Servings: 18 large 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 ¾ cup butter and ½ cup sugar, and ½ cup light brown sugar until fluffy.
- Scrape down the bowl, then add 1 egg and 1 teaspoon vanilla extract and beat until well-combined.
- Whisk together all-purpose 1½ cups all-purpose flour, ¼ cup cake flour, 1 teaspoon baking soda and ½ teaspoon 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 ½ cup Craisins (dried cranberries), ½ cup rolled oats, ½ cup toasted pecans, ½ cup sweetened coconut flakes and ½ cup white chocolate chips 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.