Oatmeal Craisin Cookies = SLOW JOKER CLAP
I LOVE oatmeal craisin cookies! Martha Stewart first gave me the idea to try other dried fruits in Oatmeal Cookies. Thank you, Martha.
Jump to RecipeI then tried craisin’s and the result was so great I have never made them any other way, and to put it mildly, they are addicting! I have tweaked this recipe a lot over the years and here is my end result! Enjoy!
Ingredients
- 1 3/4 C Old fashioned rolled oats
- 4.25 oz Bread Flour
- 3/4 t Baking Soda
- 1/2 C Crasins
- 1/2 t Kosher salt
- 3/4 C Packed Brown Sugar
- 1-2 t Cinnamon
- 1/4 C Sugar
- 6 T Room Temp Butter
- 1 Large Egg
- 1 t pure vanilla
Instructions
- It is important to let the butter & egg come to room temperature. I usually let them both sit out for about an hour, then get started.
- Preheat oven to 350 degrees In a medium size bowl combine first five of the ingredients & whisk until combined.
- One important thing to keep in mind is not to over mix, this is fatal to your cookies. In a separate bowl beat butter & sugars until light and fluffy. Add in egg & vanilla until combined.
- Slowly mix in the dry ingredients.
- Cover and refrigerate for at least 2 hours, better yet, a full 24 hours.
- Drop rounded tablespoons onto cookie sheet lined with parchment. Keep an eye on your cookies, mine are usually done within 10-15 minutes, sometimes I find they need a couple extra minutes.
