Oatmeal Craisin Cookies: Chewy oat cookies chock full of dried cranberries and incredibly delicious!
Oatmeal Craisin Cookies
This oatmeal cookies recipe was supposed to make 6 humongous cookies…crazy, huh? Instead, I used a small scoop and baked up nearly 4 dozen two-bite sized oatmeal craisin cookies. And these tasted like no other oatmeal cookie I’ve eaten…they were extraordinary.
The texture was nearly indescribable. Sublime. A touch of crispness on the exterior, but chewy and almost melt in your mouth deliciousness on the inside. I ate four before I knew it. Maybe I should have made the gargantuan version????
A Thomas Keller Oatmeal Cookie
And you know why these cookies were so incredible? It was a Thomas Keller recipe…yes, the famous chef and cookbook author. I have made the Chocolate Chip Cookies from his Ad Hoc at Home cookbook to rave reviews, so I figured his oatmeal cookies would be a sure-fire hit. In his Bouchon Bakery cookbook, where I spotted this recipe, Keller’s instructions stated to cream the butter and sugar for 3-4 minutes. Is that the secret? Who knows.
I suggest following the instructions exactly and, if you dare, divide the dough into 6 rounds and bake for about 20 minutes. You won’t regret blowing your diet for these. And, if you’re a fan, feel free to substitute back in some raisins which were called for in the original recipe.
- 1 cup flour
- 2 teaspoons cinnamon
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 1/4 cup plus 1 tablespoon sugar
- 11 tablespoons butter, at room temperature
- 1 egg
- 1 generous teaspoon vanilla paste (vanilla extract may be substituted)
- 2 cups old-fashioned oatmeal
- 1 cup dried cranberries or Craisins
- Preheat oven to 325º. Line baking sheets with parchment and set aside.
- Whisk together flour, cinnamon, baking soda and salt. Set aside.
- Place butter in the bowl of a stand mixer, Using paddle attachment, beat till light and creamy.Add brown sugar and sugar and mix for 3-4 minutes.Scrape down sides of bowl, then add egg and vanilla and mix on low till just incorporated.
- Add the dry ingredients and mix on low till just combined. Then mix in oats and cranberries.
- Using a small cookie disher, scoop out 2 teaspoons worth of dough. Roll into spheres if needed, then place on prepared baking sheets and flatten slightly with the palm of your hand.
- Bake about 8 minutes. Cool on baking sheet while the next batch bakes, then remove to cooling rack.
Adapted from Bouchon Bakery
Serving Size:2 cookies
Amount Per Serving: Calories: 133 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 22mg Sodium: 170mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 1g Sugar: 12g Sugar Alcohols: 0g Protein: 1g