Oatmeal Craisin Cookies
Oatmeal Craisin Cookies: Chewy oat cookies chock full of dried cranberries and incredibly delicious! This Thomas Keller recipe is a winner.
Once you learn How to Make Oatmeal Cookies, you can swap the craisins for raisins or even chocolate chips. All variations are terrific!!
Why You Must Make
- The texture is sublime. A touch of crispness on the exterior, but chewy and almost melt-in-your-mouth deliciousness on the inside.
- Thomas Keller, of French Laundry and Bouchon fame, had this recipe using raisins in one of his cookbooks.
- Loaded with butter and a touch of cinnamon, they’re mighty tasty!
How to Make Oatmeal Cookies
- Preheat the oven and prepare baking sheets.
- Whisk together dry ingredients. Set aside.
- Place butter in the bowl of a stand mixer fitted with a paddle attachment and beat until creamy.
- Add brown sugar and sugar and mix for 3-4 minutes (this is a longer mixing time compared to most oatmeal cookie recipes).
- Scrape down the sides of the bowl, then add the other ingredients as directed.
- Using a cookie disher, scoop out equal-sized cookies and place them onto a baking sheet. Or divide the dough into 6 rounds and flatten with the palm of your hand on the baking sheets.
- If making 6 giant cookies, bake for 20 minutes. If using a medium cookie scoop, bake for 10-12 minutes.
- Cool on the baking sheet before moving the cookies to a cooling rack.
Expert Tips
- Read the recipe thoroughly before starting. Make sure you have all ingredients on hand.
- For the best-tasting cookies, make sure your recipe contains butter. Shortening is flavorless. Also, look for a recipe containing brown sugar or dark brown sugar as both provide moisture and will keep your cookies soft.
- Use old-fashioned oatmeal for this recipe, not quick oats.
- Line your sheet pans with parchment paper. This will prevent sticking, plus it makes cleanup a breeze!
- Use a cookie scoop so all your cookies will be the same size and bake evenly.
- Slightly underbaking is better than overbaking. The cookies will continue to bake as they cool on the hot cookie sheet.
Frequently Asked Questions
The addition of oats adds some fiber and nutrients and the craisins also contain fiber and vitamin C, but they’re not nutritious enough to call healthy. They are healthier than many cookies, though. These cookies have about 180 calories for 2 cookies.
Raisins are simply dried grapes and Craisins are dried, sweetened cranberries. Since cranberries are quite tart, they need the addition of sugar to balance their flavors.
Yes, you can swap equal amounts of craisins for raisins in most recipes.
Overmixing cookie dough, once the flour is added, can over-activate the gluten and make the cookies tougher. It’s best to mix in the flour with a wooden spoon or the paddle attachment of your stand mixer. Overbaking can also make for hard cookies.
Once your cookies are baked and cooled, make sure to store them in an airtight container for up to 3 days. An easy trick is to add a slice of bread to the container of cookies. The bread will add some humidity and keep the cookies soft. Slightly underbaking also helps make for chewier cookies.
As mentioned above, they should be stored in an airtight container at room temperature for 3-4 days. After that, freeze them for up to 3 months.
You Might Also Like:
- Thomas Keller’s Chocolate Chip Cookies
- Healthier Oatmeal Cookies
- Oatmeal Cherry Chocolate Chip Cookies
- Chewy Oatmeal Cookies with Chocolate Chips, Pecans, and Dried Cherries
- Cowboy Cookies
- All the Best Cookie Recipes
Oatmeal Craisin Cookies
Incredibly delicious chewy oat cookies chock full of dried cranberries.
Ingredients
- 1 cup flour
- ⅓ teaspoons cinnamon
- 1 ⅓ teaspoon baking soda
- ⅓ 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
Instructions
- Preheat oven to 325º. Line baking sheets with parchment and set them aside.
- Whisk together flour, cinnamon, baking soda, and salt. Set aside.
- Place butter in the bowl of a stand mixer, Using the paddle attachment, beat till light and creamy.
- Add brown sugar and sugar and mix for 3-4 minutes.
- Scrape down the sides of the 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 medium cookie disher, scoop out 1 ⅓ tablespoons worth of dough. Roll into spheres if needed, then place on prepared baking sheets and flatten slightly with the palm of your hand.
- Bake for about 10-12 minutes. If making 6 giant cookies, bake for 20 minutes. If using a small cookie scoop, bake for 18 minutes. Cool on the baking sheet while the next batch bakes, then remove to cooling rack.
Notes
Adapted from the Bouchon Bakery cookbook.
May substitute raisins for craisins.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
18Serving Size:
2 cookiesAmount Per Serving: Calories: 177Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 195mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 2g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
89 Comments on “Oatmeal Craisin Cookies”
My favorite for Spring is strawberry + rhubarb especially in a pie!
never thought to add craisins instead of raisins! Genius
I have made this recipe, and I agree that it is wonderful!
I do love a good oatmeal cookie and with such rave reviews I really want to make these. Might even do the 6 large ones for fun hi hi. Good luck to Mary with her new initiative. To bad just US for contest 🙁
I’d probably only get 6 cookies out of this recipe. I always use my giant ice cream scoop for cookies and I never regret it! I am constantly on the quest for the best oatmeal cookie, so I bookmarked these to try!
I would have sampled way too many too, yum! This is my all time favorite cookie!! This recipe really sounds fantastic! Hugs, Terra
My friend Liz.
This is what I call perfect and delicious cookies. They were tempting, will all be eaten up pretty fast here at home.
Friend, I would like to come more often to this little corner that I love so much, but due to health care have days that I can not do anything.
But just wait a while …
Soon I’ll be fine and will always be around.
kisses
oatmeal so good for us..we should have it everyday!~~ I ENJOY USING MY FROZEN RHUBARB FROM LAST YEAR..AND MAKING RHUBARB DESSERT!~!~
I think this is the Oatmeal Craisin (or Raisin) Cookie recipe that I have been waiting for! I’ve tried so many disappointing recipes but these look fabulous! And I’ll probably just go ahead and make 8 HUGE cookies! More to love! Pinned
You made the perfect size because I think more is beter, especially when it comes to cookies 🙂 I really love organizations that give back. I’ll be checking out the website!
I love to play (cook) with artichokes!
Strawberries!
I love asparagus! They can be used in so many different ways!
I love these cookies. I make them a few times a year and even John will eat them and he doesn’t like anything sweet.
Definitely strawberries! These are such delightful cookies Liz!
Oh…they look chewy and moist and delicious! 🙂 ela
What a beautiful way to use oatmeal! Plus, you added the craisins which are also vrey very nutritious! These cookies look filling and delicious, thank you Liz!
asparagus – we have it twice a week march – may
Oatmeal cookies are my faves, Liz, even although it’s not low-carb.
Oh wow! 6 gigantic cookies! They must be huge (and I bet I could have enjoyed one!) These look perfect. I like smaller cookies because you can eat and share more 🙂