Oatmeal craisin cookies are at the top of my cookie list. I’d prefer these over a plain ol’ chocolate chip cookie, any day of the week.
Just because they have oatmeal in them, doesn’t mean they’re all good for you. There are almost 2 cups of sugar in them to counteract all the health aspects of the oatmeal.
Don’t let that stop you though, they are 100% worth it.
These cookies are another of my father-in-law’s favorite snacks I make. He’s diabetic so he should really watch the sugar intake, but he’s 84 and doesn’t really care. I like the way he thinks. 😉
Having a stand mixer really makes preparing these a simple task. You’ll only have 2 bowls and a mixer attachment to clean up. It’s great! Yet another reason to invest in one.
You can add other treats to your oatmeal cookies, you’re not limited to craisins. I’ve tried them with chocolate chips and they were just as delicious. Possibly adding some nuts would be tasty as well. I’m not a bug “nut” guy, but you do you!
If you’re cooking two cookie sheets at the same time, I would recommend turning and swapping shelves inside your oven about halfway through cooking. This will help ensure even cooking, especially on the bottoms. My lower shelf, as most, heats up the bottoms much faster and browns quicker. I avoid this by switching shelves.
Let me know how you like them and if you decided to add your own flair to these delightful, sweet snack!
Oatmeal Craisin Cookies
- 1 cup Unsalted Butter softened
- 1 cup White Sugar
- 1/2 cup Packed Light Brown Sugar
- 1 Egg
- 2 tsp Vanilla Extract
- 1-2/3 cup Flour
- 1 tsp Ground Cinnamon
- 3/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/8 tsp Baking Powder
- 1/8 tsp Nutmeg
- 1-1/2 cup Dry Quick Oats
- 1/2 cup Craisins
- Preheat oven to 350 degrees F.
- Line a couple baking sheets with parchment paper.
- Using a stand mixer or handheld electric mixer, beat butter and both sugars until creamy and fluffy. Mix in egg and vanilla until well blended.
- Combine flour, cinnamon, baking soda, salt, baking powder and nutmeg in a bowl. Stir into butter mixture. Gently stir in craisins and oats until well blended.
- Shape dough into round balls using about 2 Tbsp. each. Place on baking sheets. I place the balls on the sheet, then put a layer of parchment paper on top. I use the other baking sheet to evenly press down onto the cookies. This results in extremely even and flat cookies.
- Bake for 8-10 minutes. Let cool on baking sheet 5 minutes before removing to a wire rack to cool completely.