Oatmeal Craisin Cookies – Good Cheap Eats


Ready for something nutritious and delicious? These Oatmeal Craisin Cookies, in all their whole grain, antioxidant goodness, bake up in a flash and make a great lunchbox treat for kids of all ages.

These chocolate chip cookies with dried cranberries are a great addition to a platter of Nut-Free Cookies. Bake a double batch and freeze these chewy Oatmeal Craisin cookies for later. They are perfect for Afterschool Snacks and for tucking into holiday cookie trays.

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Are you craving cookies? They are often the ultimate comfort food, are they not? Who doesn’t want to come home to freshly baked cookies, no matter your age?

These Oatmeal Craisin Cookies are a fan favorite at our house. They include so much goodness: earthy oats, sweet tart craisins, and rich dark chocolate. I bet no one can eat just one of these oatmeal cookies.

Why Make This

This oatmeal cookie recipe is super versatile. While Craisins and dark chocolate are my go-to, you can stir in whatever you like, whatever you’ve got on hand, from dried fruit to nuts to seeds to chocolate, you’ve got a winner, no matter what.

It’s delicious. Cranberries and chocolate are made to go together. What a fantastic flavor combination!

They are allergen-friendly. There are no nuts or eggs in this recipe, and I’ve included gluten-free and dairy-free adaptations if you need them.

Ingredients

Here’s what you need to make Oatmeal Craisin Cookies:

ingredients for Oatmeal Craisin Cookies laid out on a black table.

brown sugar – Either dark or light brown sugar will work in this recipe. You can even make brown sugar if you’re in a pinch.

butter – You can use dairy butter, margarine, or a plant-based butter if you prefer.

buttermilk – Buttermilk adds acid to react with the baking soda. If you are avoiding dairy, you can use a plant based milk plus a tablespoon of vinegar to recreate that chemical reaction.

vanilla extract – Extract adds great flavor. The cheapest vanilla I’ve found is the homemade vanilla I make myself. It’s super easy and a bottle lasts a long time.

rolled oats – I like to use old fashioned oats for hefty texture, but you can use quick oats if you prefer.

unbleached, all-purpose flour – You can also use regular, all-purpose flour as well as whole wheat pastry flour, or even a gluten-free baking mix. If you use the latter, you may want to dial down the sugar just a tad.

leavening – You’ll need both baking soda and salt. Don’t omit either.

mix-ins – Dark chocolate chips and Craisins, or dried cranberries, are perfect here.

Variations

This is a great base recipe to play with! Explore the options based on what you have in the cupboard.

  • You can swap out the Craisins for other dried fruit, such as apricots, blueberries, or raisins.
  • Omit chocolate or add more kinds of baking chips.
  • Go patriotic and make them Red, White, and Blue Cookies by subbing in white chocolate for the dark and adding some dried blueberries
  • For gluten-free cookies, substitute a gluten-free baking mix, like Bob’s Red Mill, and be sure to use gluten-free oats.
  • For dairy-free cookies, use plant-based butter and milk. Replace 1 tablespoon of the milk with 1 tablespoon of white vinegar. Make sure your chocolate chips are dairy-free.

Step-by-Step Instructions

Here’s how to make Oatmeal Craisin Cookies:

Heat the oven to 375°. Line baking sheets with parchment paper.

In a large mixing bowl combine the sugar, butter, buttermilk, and vanilla. Stir in the remaining ingredients.

With wet hands, shape the dough into 2-inch balls. The dough will be sticky. Place the dough balls about 3 inches apart on the prepared baking sheet. Flatten each cookie with the bottom of a glass dipped in water.

Bake until set and lightly browned, about 10 minutes. Remove the cookies to a wire cooling rack and allow to cool slightly before serving.

Store baked cookies in an airtight container at room temperature for up to a week. For longer keeping, store the airtight container in the freezer.

To freeze unbaked cookies: scoop out the cookie balls and place on a lined tray in the freezer. Freeze until firm. Remove from tray and place in a ziptop freezer bag, labeled with baking instructions. To bake, thaw for a few minutes on the prepared baking sheet and flatten with the wet glass as instructed. Bake according to recipe.

FAQs

Are oatmeal cranberry cookies healthy?

Healthy is a fairly relative term. Are they nutritious? They do contain whole grains and antioxidants, but they also contain butter and sugar. You get to decide.

Can you freeze oatmeal craisin cookies?

Yes! Cookies freeze beautifully! You can freeze the cookie dough unbaked in a tub or in cookie balls. You can also freeze the baked cookies. Cool them completely before placing them in an airtight container or ziptop freezer bag.

Can you make oatmeal cookies with regular oatmeal?

You can make oatmeal cookies with rolled oats that has not been cooked already. You can use old fashioned or quick cooking oats.

tray lined with towels, with cookies and cups of milk.
array of oatmeal craisin cookies on rack.
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Oatmeal Craisin Cookies

These Oatmeal Craisin Cookies, in all their whole grain, antioxidant goodness, bake up in a flash and make a great treat for kids of all ages.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: 24

Calories: 247kcal

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Instructions

  • Heat the oven to 375°. Line baking sheets with parchment paper.

  • In a large mixing bowl combine the sugar, butter, buttermilk, and vanilla. Stir in the remaining ingredients.

  • With wet hands, shape the dough into 2-inch balls. The dough will be sticky. Place the dough balls about 3 inches apart on the prepared baking sheet. Flatten each cookie with the bottom of a glass dipped in water.

  • Bake until set and lightly browned, about 10 minutes. Remove to cookie sheet and cool.

Notes

To freeze unbaked cookies: scoop out the cookie balls and place on a lined tray in the freezer. Freeze until firm. Remove from tray and place in a ziptop freezer bag, labeled with baking instructions. To bake, thaw for a few minutes on the prepared baking sheet and flatten with the wet glass as instructed. Bake according to recipe. Baked cookies can also be frozen. Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months. Nutritional values are approximate and based on 1 cookie.

Variations

This is a great base recipe to play with! Explore the options based on what you have in the cupboard.
  • You can swap out the Craisins for other dried fruit, such as apricots, blueberries, or raisins.
  • Omit chocolate or add more kinds of baking chips.
  • Go patriotic and make them Red, White, and Blue Cookies by subbing in white chocolate for the dark and adding some dried blueberries
  • For gluten-free cookies, substitute a gluten-free baking mix, like Bob’s Red Mill, and be sure to use gluten-free oats.
  • For dairy-free cookies, use plant-based butter and milk. Replace 1 tablespoon of the milk with 1 tablespoon of white vinegar. Make sure your chocolate chips are dairy-free.

Nutrition

Calories: 247kcal | Carbohydrates: 36g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 201mg | Potassium: 134mg | Fiber: 2g | Sugar: 18g | Vitamin A: 245IU | Calcium: 41mg | Iron: 1mg

This post was originally published on July 2, 2010. It has been updated for content and clarity.



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