Life is all about balance, and these Oatmeal Craisin Cookies are the perfect way to find it. These little gems are a celebration of flavor and texture that are sure to make your taste buds dance. Packed with hearty oats and sweet-tart craisins, these cookies offer a satisfying crunch and a burst of fruitiness in every bite.
Oatmeal cookies have long been a beloved classic in the cookie world, and for good reason. Their chewy texture, hearty oat flavor, and versatility make them an enduring favorite.
But what if we told you there's a way to elevate these humble treats into something even more delightful? Enter craisin oatmeal cookies - a sweet and tart twist on traditional oatmeal raisin cookies that's sure to make your taste buds dance with joy.
Imagine biting into a cookie that's perfectly crispy on the outside yet soft and chewy on the inside.
The oats provide a wholesome, hearty texture, while the craisins (dried cranberries) offer a burst of tart sweetness that perfectly balances the cookie's overall sweetness. It's a symphony of flavors and textures that come together to create a truly memorable dessert.
So, are you ready to step up your cookie game and try something new? Join us as we teach you how to make craisin cookies with oatmeal. They may just become your favorite oatmeal cookie recipe.
Ingredients
- All-purpose flour: I have not tried this recipe with gluten-free flour, but I believe a gluten-free blend (like Bob’s Red Mill 1:1) would work.
- Baking powder & Baking soda: These leavening agents help our cookies rise and become fluffy. Make sure yours are fresh!
- Salt: Sea salt enhances all the other flavors in our cookies.
- Ground cinnamon: This adds a warm, spiced note to our oatmeal craisin cookies.
- Unsalted butter: This contributes to the rich, buttery flavor of our cookies. If you only have salted butter on hand, you can use it, but unsalted is best.
- Sour cream: This ingredient adds moisture and a slight tang to our cookies, making them extra tender. Greek yogurt is a great substitute if you don't have sour cream.
- Granulated sugar & Brown sugar: These sweeten our cookies and contribute to their texture. The brown sugar also adds a hint of caramel flavor.
- Large eggs: They bind our ingredients together and add moisture to our cookies.
- Vanilla extract: This enhances the flavor of our cookies. You can also experiment with almond or maple extract for a different flavor profile.
- Old-fashioned oats: These give our cookies their characteristic chewy texture. Avoid using quick oats as they could make the cookies too dry.
- Craisins: These dried cranberries add a sweet-tart flavor and chewy texture to our cookies. Feel free to substitute with raisins or other dried fruits you enjoy.
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
First, let's set the stage by preheating your oven to 350 ° F and lining those baking sheets with parchment paper.
Into the oven they go! Bake for 10 to 12 minutes, until the edges are lightly browned and your kitchen smells like cookie heaven.
Finally, transfer your baked masterpieces to a wire cooling rack to cool completely.
Tips & Tricks
- Quality ingredients: Use high-quality oats and craisins for the best flavor and texture in your cookies. Old-fashioned rolled oats are ideal as they hold up well during baking.
- Don't over-mix: Once you add the oats and craisins, stir just until they're incorporated. Over-mixing can lead to tough cookies.
- Chill the dough: If time allows, chill the dough for at least an hour before baking. This helps the cookies keep their shape and results in a chewier texture.
- Space out your cookies: Oatmeal craisin cookies spread while baking, so be sure to leave enough space between each cookie on the baking sheet.
- Monitor your bake time: For softer cookies, bake on the lower end of the recommended time range. For crunchier cookies, bake a bit longer.
- Customize your add-ins: Feel free to experiment with other add-ins like nuts, chocolate chips, or coconut flakes to make these oatmeal cookies with craisins your own.
FAQs
Why do my oatmeal cookies taste dry?
This oatmeal craisin cookie recipe has a lot of butter, so you shouldn’t have that issue. In other recipes, this can be caused by a few things, including using too much flour, overmixing the dough, or baking for too long.
Make sure to measure your ingredients accurately and follow the mixing and baking instructions as closely as possible.
How do you refresh baked cookies?
The best way to refresh baked cookies is to place them in an airtight container with a piece of fresh bread. The moisture from the bread will help keep the cookies soft and chewy. You can also reheat the cookies in a 300°F oven for 5 minutes if you prefer a crispier texture.
Storage
Store leftover cookies in an airtight container. They should keep fresh at room temperature for up to four days.
Place them in the fridge for up to two weeks for longer storage.
To freeze cookies, place them in an airtight container and store in the freezer for up to three months. When ready to eat, let thaw overnight on the counter top or pop into the microwave for a few seconds.
Tools
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- Stand Mixer or Hand Mixer
- Bowl
- Baking Sheets
- Parchment
- Cookie Scoop
- Cooling Rack
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Crispy and Chewy Oatmeal Craisin Cookies
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ½ cups unsalted butter at room temperature
- ¼ cup sour cream
- 2 cups granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 cups old-fashioned oats
- 1 cup craisins
Instructions
- Preheat the oven to 350 ° F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together th flour, baking powder, baking soda, salt, and cinnamon.
- In the bowl of a stand mixer, beat together the butter, sour cream, sugar, and brown sugar over medium speed for 2 minutes.
- Add the eggs, one at a time, until combined. Add in the vanilla.
- Reduce the speed to medium-low and add the flour mixture until just combined.
- Stir in the oats and craisins, and beat on low speed until they are incorporated.
- Use a cookie scoop to measure out the dough and roll it into balls. Place the balls on the prepared baking sheets and press down with your finisher.
- Bake for 10 to 12 minutes, until the edges are lightly browned.
- Transfer to a wire rack to cool completely.
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