WHAT TO EXPECT:
Prep Time: 10 minutes | Chill Time: 2 Hours | Cook Time: 20 minutes | Total Time: 2 hours 30 minutes
Soft and chewy oatmeal craisin cookies with crispy edges and a hint of cinnamon.
*For helpful tips and how-to’s, make sure you read the whole post.
A week or so ago, my sister shot me a text asking if I had an oatmeal raisin cookie recipe, which I did not. But I threw one together for her and man did they deliver!
Now, personally, I think craisins are far superior to raisins. So I didn’t even bother going down the raisin path.
The result was these super easy Oatmeal Craisin Cookies.
What You’ll Find in This Post
- What You Will Need (Ingredients & Tools)
- Helpful Tip: Craisins over Raisins
- Helpful Tip: Using Cake Flour
What You’ll Need to Make Oatmeal Craisin Cookies
Minimal Equipment Needed
My sister is in college with very minimal kitchen equipment at her disposal, which meant these oatmeal craisin cookies had to be accessible. No stand or hand mixer needed – these are wooden spoon approved!
To make it easier to mix these by hand, I highly recommend you use room temperature butter and eggs. I normally set my eggs and butter out on the counter for about an hour or two before I begin making the dough. This makes it super easy to cream together your butter and sugars and incorporate your eggs.
You’re going to have quite a time if you try to use butter straight from the fridge.
Ingredients for Oatmeal Craisin Cookies
- unsalted butter
- brown sugar
- granulated sugar
- eggs
- vanilla extract
- kosher salt
- baking soda
- cake flour
- old-fashioned oats
- craisins
Craisins over Raisins
Raisins are fine. But craisins really pull these cookies together. The tartness from the cranberries and the hint of cinnamon in the dough manage to give these cookies full flavor.
I tried them with chocolate chips instead of craisins and while they were preferred by my husband, I felt they fell a little flat without the dimension brought in by the craisins.
Using Cake Flour for Your Oatmeal Craisin Cookies
Using cake flour is what’s going to give us that bakery-style cookie. Because of its protein content, it will give you a cookie with delicate crispy edges and a soft, chewy dense inside.
Which, if you ask me, makes for the perfect oatmeal craisin cookie 🙂
If you make these oatmeal craisin cookies, be sure to let me know if you liked them by leaving a review! And don’t hesitate to tag me at @ficklebea on Instagram so that I can see your amazing creations.
New to baking or nervous about spending more time in the kitchen? Check out My Kitchen Commandments for some helpful tips!
PrintOatmeal Craisin Cookies
Soft and chewy oatmeal craisin cookies with crispy edges and a hint of cinnamon.
- Prep Time: 10 minutes
- Chill Time: 2 Hours
- Cook Time: 20 minutes
- Total Time: 2 hours 30 minutes
- Yield: 16 Medium Sized Cookies 1x
- Category: Dessert
Ingredients
- 16 Tbs. unsalted butter (softened to room temp and cut into cubes)
- 3/4 c. light brown sugar
- 1/2 c. granulated sugar
- 2 eggs (brought to room temp)
- 1 tsp. Vanilla extract
- 1 tsp. Kosher salt
- 1.5 tsp. Baking Soda
- 3 1/2 c. Cake Flour
- 1 1/2 c. Old-Fashioned Oats
- 1 1/2 c. Craisins
Instructions
- Add the butter and sugars to a medium sized mixing bowl and beat with a wooden spoon until the mixture is light and fluffy
- Add the eggs one at a time to the batter, mixing in completely (no shiny streaks) between eggs. Add the vanilla with the second egg and combine.
- Sprinkle the kosher salt, baking soda, and cinnamon over the top of the batter. Add the flour and then stir until just combined.
- Fold the craisins and oats into the dough.
- Scoop cookies (2 Tbsp. portions) onto a plate or tray, wrap with plastic wrap, then chill in the fridge for two hours.
- Preheat the oven to 325 Fahrenheit about 20 minutes before baking.
- Bake on a sheet tray lined with parchment paper or a silicon baking mat for 18-20 minutes or until the cookies have puffed and the edges are slightly golden brown.
Notes
To help with your shopping list, here are the ingredients based on where they’re generally located in the grocery store and the total quantity you will need for this recipe.
Dairy:
- Unsalted Butter (16 Tablespoons, or two sticks)
- 2 Eggs
Pantry:
- Brown Sugar (3/4 cup)
- Granulated Sugar (1/2 cup)
- Vanilla Extract (1 teaspoon)
- Kosher Salt (1 teaspoon)
- Baking Soda (1.5 teaspoon)
- Cake Flour (3.5 cups)
- Old-Fashioned Oats (1.5 cups)
- Craisins (1.5 cups)
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