Even though I've made some pretty darn good oatmeal raisin cookies before, I felt the need to switch things up a bit. Using a tried and true recipe, I simply substituted craisins for the raisins. And I think I might like the new cookies even better than the originals! Craisins are a lot like raisins, but give a little extra oomph all thanks to the consolidated flavors of the dried tart cranberries. The bright red color also gives these cookies a wonderful makeover in the appearance department.
Now get to town and do some experimentation in your own kitchen. Maybe add raisins and craisins? Maybe a few chopped up nuts too? Orrr yogurt covered raisins?! Go crazy; and let me know how your's turn out!
Chewy Oatmeal Craisin Cookies (adapted from Averie Cooks)
(16 cookies)
1 egg
1/2 cup unsalted butter, room temperature
1 cup light brown sugar, packed
2 tsp vanilla extract
1 1/2 cup old fashioned oats
2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
3/4 cup plus 2 Tbsp bread flour*
1 cup craisins
Add the egg, butter, brown sugar, and vanilla extract to a large mixing bowl. Beat ingredients on high speed until very light and fluffy, about 4 minutes. Add the oats, cinnamon, baking soda, and salt and mix into batter until fully incorporated. Slowly add the bread flour to the mixture, mixing until just incorporated. Fold in the craisins. Cover the cookie dough and refrigerate for at least 2 hours or overnight.
Preheat oven to 350 degrees. Spray a cookie sheet with cooking spray or line with parchment paper or a Silpat mat. Scoop large balls of dough (about 2 Tbsp of dough), roll into a ball, and place on prepared cookie sheet. Bake the cookies for 10-12 minutes, or until the edges are just starting to brown. The cookies will appear underdone, but will harden as they cool. Remove the cookies from the oven and let cool on the cookie sheet for 10 minutes; remove the cookie to a wire rack and allow them to cool completely.
*Bread flour is what makes these cookies extra chewy. You can use all-purpose flour instead, but the results will vary.
Print this recipe!
Nutritional Info
Servings Per Recipe: 16
Amount Per Serving:
Calories: 185.8
Total Fat: 6.8 g
Cholesterol: 27.2 mg
Sodium: 47.4 mg
Total Carbs: 35.1 g
Fiber: 1.4 g
Sugars: 23.5 g
Protein: 2.3 g
Pros:
-Simple list of ingredients
-Easy and quick to make the cookie dough
-Only makes 16 cookies (recipe can easily be doubled to make more)
-Versatile-add nuts, raisins, chocolate chips, yogurt covered raisins, dried fruit, or other mix-ins
-Cookies keep for up to 5 days in an airtight container
-Easy and quick to make the cookie dough
-Only makes 16 cookies (recipe can easily be doubled to make more)
-Versatile-add nuts, raisins, chocolate chips, yogurt covered raisins, dried fruit, or other mix-ins
-Cookies keep for up to 5 days in an airtight container
Cons:
-Having to refrigerate the dough requires planning ahead
Yes, Yes, Yes! Oatmeal Raisin Cookies are my favorite!!!
ReplyDeleteYou are so right about the texture, thin and crispy does NOT make the cut! I have never tried making them with bread flower, but these and chocolate chip cookies will always be my quest for perfection cookies. I am definitely going to try it!
So glad I found another Oatmeal Raisin Cookie fanatic! You should definitely try this recipe. It's one of the best I've made. Let me know how they turn out. :)
DeleteSo glad you tried these and they turned out wonderfully thick and chewy looking! I would love to try them with craisins and glad you liked my recipe! Yes to bread flour producing some uber-thick and chewy cookies! Glad you liked them! :)
ReplyDeleteThanks so much for your wonderful recipe, Averie! They are out of this world delicious.
DeleteI LOVE oatmeal raisin cookies, I never would have thought to put craisins in them! I'm lame. These sound fantastic!!
ReplyDelete-AJ
FitTravelerAJ.com
Haha you are not lame at all! It took me a while before I thought of switching out raisins for craisins! Such a subtle difference, but I love the flavor. Now I'm curious about using other dried fruits in oatmeal cookies!
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