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

Ingredients

  • ¾ cup butter softened
  • ½ cup sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 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.