Oatmeal Craisin Cookies
These oatmeal cookies are chewy and yummy. They include old fashioned oats, craisins, and cinnamon.
- Prep time
- 30 min
- Cook time
- 11 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¾ cup unsalted butter (browned)
- 1 cup all purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ½ cup quick oats
- 1 cup cranberry raisins
Instructions
- 1
First brown your butter. Heat butter over medium high heat until it melts completely. Lower the heat to low and cook until it is a golden color and brown solids start to appear. Remove from heat and set aside.
- 2
Stir together flour, baking soda, cinnamon, and salt. Set aside.
- 3
In a large bowl, cream together the brown butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until thick and creamy.
- 4
Use a spatula to combine the wet ingredients with the dry ingredients from step 2.
- 5
Add the oats and cranberry raisins and stir until well incorporated.
- 6
Let the dough sit for 30 minutes in the fridge.
- 7
Preheat oven to 375 degrees F (190 degrees C).
- 8
Cover 2 baking sheets with parchment paper. Use a 3 (1.5 oz) tablespoon ice cream scoop to scoop cookie dough onto the baking sheets. Cookies should be 2-3 inches apart. Sprinkle flaky sea salt on each cookie (optional).
- 9
Bake for 11-13 minutes until they are golden brown along the edges.
- 10
Cool for 10 minutes before transferring to a wire rack. Cool for another 10 minutes on the wire rack before serving.