Oatmeal cookies have always been a favourite of mine. But what’s better than oatmeal cookies? Oatmeal, chocolate chip, craisin cookies!
I thought I’d post this recipe because these cookies have become a staple in our home. I’ve been making them non-stop for a few years now. There’s always a jar full of oatmeal cookies. I often get a friendly reminder that we’re down to the last two or three cookies. That means: make more, cookie maker!
Oats are also good for you! Click here to check out some of the health benefits of eating oats. 🙂
I think this started out as just an oatmeal chocolate chip cookie recipe. It was one of those recipes you scribble down on a piece of paper and stuff into a cookbook for safe-keeping. It’s a classic, and I’ve used it time and time again. I started playing around with the chocolate chips, replacing them with other ingredients. My usual mix is chocolate chips, raisins and craisins, but it all works. Make these your own! You can try to incorporate other dried fruits or different chips. Semi-sweet chocolate chips work best though, I think.
Oatmeal cookies are nice and easy to make too! This recipe is great for all my first-time bakers. There’s absolutely nothing to fear! The worst thing you could do is burn them, so just keep an eye out and you’ll be fine!
MMM…COOKIESSSSS!!! NOM NOM NOM NOM.
Oatmeal Chocolate Cranberry Cookies (Makes approx. 20 cookies)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1/2 cup unsalted butter (1 stick) at room temperature. (You need it to be soft)
- 6 tablespoons granulated (regular) sugar
- 6 tablespoons coconut palm sugar (or light brown sugar)
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon water
- 1 cup rolled oats
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup Craisins (dried cranberries) *You can also try 1/4 cup craisins, 1/4 cup raisins*
1. Preheat the oven to 375 degrees and line two cookie trays with parchment paper.
2. In a small mixing bowl, whisk together flour, baking soda and salt.
3. In a bigger bowl, beat together butter, both sugars, egg, vanilla and water.
4. Add the flour mixture into your wet mixture and mix well.
5. Mix in oats, chocolate chips and craisins (or any other ingredients you’re using).
6. There should be enough batter for about 20 cookies. It all depends how big you want them to be. I usually make little balls a bit more than a teaspoon of batter each. Just loosely plop them on the baking sheet at least about an inch apart. There’s no need to pack the batter too tightly. Just plop and shape them a bit with your fingers.
7. Bake for about 12 minutes, or until they’re a golden brown colour. Be sure not to burn them. Sometimes they look okay on top, but the bottoms have burned so don’t leave them in extra long. You can rotate the tray halfway through to be sure they bake evenly. (I don’t always rotate the tray and they usually turn out fine) 🙂
8. Let the cookies cool for a couple minutes before you transfer them from the tray. Keep them in an airtight container. I’ve got a tight sealing cookie jar at home and the batch is usually gone in a week or so.
Happy baking and snacking, friends! Xx