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Oatmeal craisin cookies on top of each other on a cooling rack
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5 from 18 votes

EASY Oatmeal Craisin Cookies

This Oatmeal Craisin cookie recipe is the ultimate soft and chewy cookie treat to make over the holidays and beyond! Making these healthy oatmeal cranberry cookies is super easy, yet provides a luxurious cookie experience loaded with craisin, cinnamon, and brown sugar!
Prep Time15 mins
Cook Time13 mins
Waiting Time1 hr
Total Time1 hr 28 mins
Course: Dessert
Cuisine: American
Servings: 9 cookies
Calories: 2327kcal
Author: Kata

Ingredients

  • 130 g Unsalted butter soft, room temperature
  • 70 Brown sugar light brown sugar or dark brown sugar
  • 40 g Granulated sugar
  • 1 Egg room temperature
  • 120 g All purpose flour
  • 120 g Oatmeal Old Fashioned Rolled Oats
  • ½ Teaspoon Salt
  • ½ Teaspoon Baking soda
  • ½ Teaspoon Cinnamon ground cinnamon
  • 150 g Craisin dried cranberry

Instructions

  • With an electric hand mixer whip room temperature soft butter with the 2 different kinds of sugar for a few minutes
  • Mix in room temperature egg, just until combined
  • Mix oatmeal, flour, salt, baking soda and cinnamon together then add this flour mixture into the cookie dough and fold with the help of a Rubber spatula just until combined. Do not overmix
  • Fold in dried cranberries. Leave some cranberries to press onto the cookies at later stage
  • Prepare baking pan with baking sheet
  • Divide the dough into 9 equal balls (using a Digital scale is handy) and place them onto the parchment paper leaving enough space between them to spread
  • Press some more craisins on the surface of the cookies
  • Let cookie dough rest in the fridge for an hour
  • Pre-heat oven to 175 C / 347°F
  • After 1h chilling time, bake the cookies for 10 minutes in the following way: Bake for 10 minutes then place more craisins on top, then bake them for further 3 minutes.
  • For the perfect round cookie, apply circular movement around the freshly baked cookies with the help of a cookie cutter
  • Let the cookies rest for a few minutes, then carefully remove from the parchment paper and let them cool on a Cooling rack
  • Serve them while they are warm but not hot
  • The Cookies will further set as they cool. Keep them on room temp for a few days in air tight jar

Notes

INGREDIENT NOTES
  1. Use always unsalted butter in dessert recipes, in the meantime make sure you add the salt stated in the recipe as that will balance the sweetness
  2. Use combination of white and (light or dark) brown sugar for the best texture and beautiful butterscotch flavor
  3. Egg should be used on room temp
  4. Use old fashioned oats (rolled)
  5. Craisin (dried cranberries) will provide sweet & juicy flavor. Alternatively, you can replace it with raisin
 
TECHNIQUE NOTES
  1. Digital scale is required for consistent, happy baking experience:)
  2. Dry ingredients should be carefully folded into the wet ingredients without over mixing the cookie dough
  3. Leave some craisin for later use to top the cookie dough before baking, then again just before it is ready baked
  4. Make sure you let the cookie dough rest in the fridge for min. 1 hour to avoid pancake like flat cookies
  5. Always pre-heat your oven and consider using a digital oven thermometer for the best results
  6. Each oven is different so you might need to adjust the baking time slightly but in my oven I bake the brownie blondies for exactly 13 minutes. It is ready when the edge looks sort of baked, and the middle slightly gooey but not raw.
  7. For the best fudge cookie experience consider rather slightly under bake your dessert

Nutrition

Calories: 2327kcal | Carbohydrates: 309g | Protein: 20g | Fat: 122g | Saturated Fat: 71g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 34g | Trans Fat: 4g | Cholesterol: 443mg | Sodium: 2639mg | Potassium: 518mg | Fiber: 14g | Sugar: 211g | Vitamin A: 3489IU | Vitamin C: 1mg | Calcium: 278mg | Iron: 7mg