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.
Prep Time10 minutes mins
Cook Time16 minutes mins
Course: Dessert
Cuisine: American
Servings: 18 large cookies
Author: The Kitchen Prep
- 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
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.