Chewy, Gooey, and Delicious is how to describe these Oatmeal Craisin Cookies that are loaded with oats, craisins, and white chocolate chips.
One of the best parts about these cookies is even after a few days they are still chewy! If you are looking for other chewy cookie recipes then you should check out my Chewy Pumpkin Chocolate Chip Cookies, Soft Chewy Oatmeal Raisin Cookies, and Chewy Ginger Cookies!
If you are looking for a cookie recipe that is perfect for Fall and the Holiday Season than look no further than this Oatmeal Craisin Cookies Recipe. Although these cookies might not look different from the classic Oatmeal Raisin cookies, once you taste them you will see these pack a punch of flavor. Craisins have a sharper and more tart flavoring to them compared to raisins and when you combine that with the sweetness of white chocolate chips you have a whole new oatmeal cookie experience!
How to make Oatmeal Craisin Cookies
Assemble your ingredients. For exact amounts see the recipe card below.
In your stand mixer, beat the butter, sugar, and light brown sugar together until fluffy.
Next, add in the eggs, molasses, and vanilla into your mixer and combine with the butter and sugar. Scrape down the sides if needed. Note: The mixture might look grainy, this is normal.
Then, add into the mixer the baking soda, cinnamon, orange zest, and salt and combine.
After that, add in the flour and mix until it has combined with the wet ingredients.
Next, fold in the oats, craisins, and white chocolate chips.
After the dough has combined, chill it in the refrigerator for 30 minutes.
While the dough is chilling, preheat your oven to 350 degrees Fahrenheit and line your baking sheet with parchment paper.
Once chilled, roll the dough into 1 inch balls and place on your prepared baking sheet. Note: These cookies will spread so leave room between each cookie dough ball to expand.
Then bake the cookies for 10-15 minutes until the edges are ever so slightly golden.
Allow the cookies to cool and then serve and enjoy!
Storage information
To STORE these cookies you can do so in an airtight container on your counter for 3-5 days. If you are wanting to REFRIGERATE these cookies you can in an airtight container and they will last for up to 1 week. Also, to FREEZE these cookies, do so in an airtight container for up to 1 month.
More Delicious Cookie Recipes:
- Bakery Style Chocolate Chip Cookies
- Kitchen Sink Cookies
- Peanut Butter No Bake Cookies
- White Chocolate Macadamia Nut Cookies
- Lemon Sugar Cookies
Cranberry and White Chocolate Oatmeal Cookies Recipe
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Ingredients
- 1 cup butter
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 2 Tbsp molasses
- 1 Tbsp vanilla extract
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp orange zest
- 1/2 teaspoon salt
- 1 2/3 cups all-purpose flour
- 3 cups old fashioned rolled oats
- 1 cup craisins
- 1/2 cup white chocolate chips
Instructions
- In the bowl of a stand mixer, beat the butter, sugar, and light brown sugar together until fluffy.
- Next, add the eggs, molasses, and vanilla into your mixer and combine with the butter and sugar. Scrape down the sides as needed. Note: The mixture may look grainy — this is normal.
- Then, add into the mixer the baking soda, cinnamon, orange zest, and salt and combine.
- After that, add in the flour and mix until it has combined with the wet ingredients.
- Next, fold in the oats, craisins, and white chocolate chips.
- After the dough has been combined, chill it in the refrigerator for 30 minutes.
- While the dough is chilling, preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and line your baking sheet with parchment paper.
- Once chilled, roll the dough into 1-inch balls and place them on your prepared baking sheet. Note: These cookies will spread, so leave enough space between each dough ball for them to expand.
- Then, bake the cookies in the preheated oven for 10–15 minutes, until the edges are ever so slightly golden brown.
- Allow the cookies to cool, then serve and enjoy!
