Oatmeal Cranberry Raisin Cookies
These Oatmeal Cranberry Raisin Cookies are soft baked, chewy, warm, filled with oats, and sweet cranberries & raisins. Enjoy a bite (or 10) at any time!
INGREDIENTS
- 1½ cups all purpose flour
- 1½ tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking soda
- ½ tsp salt
- 1 cup softened butter (2 sticks)
- 1½ cup brown sugar
- ¼ cup white sugar
- 2 eggs
- 2 tsp vanilla
- 3 cups rolled oats
- ½ cup raisins
- ½ cup dried cranberries
INSTRUCTIONS
- In a small bowl combine flour, cinnamon, nutmeg, baking soda, salt together. Whisk until combined.
- In a separate small bowl add 1½ cups room temperature water to raisins. Leave for 10-12 minutes. Drain water + set raisins aside.
- In a medium bowl, cream the softened butter and both sugars together until smooth, slowly add the vanilla until combined. Set aside
- Add the flour mixture to the wet mixture and mix (either by hand or stand mixer) until all ingredients are combined.
- Add in the oats, raisins, + cranberries. The dough will be very thick. Cover & chill the dough for 45-60 minutes in the refrigerator.
- Preheat oven ro 350°F.
- Line two (or more) baking sheets with parchment paper. Using a spoon (or an ice cream scoop) roll balls of dough and place them 2-3 inches apart on baking sheets. The bigger the ball, the bigger the cookie will be.
- Bake for 12-14 minutes until lightly brown on the sides.*
Notes
*The center of the cookies will look soft and slightly undercooked, but while cooling they will set to a chewy and fully cooked interior.
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