Delicious, chewy oatmeal craisin cookies are easy-to-make and full of fantastic flavors that are sure to make them a new favorite. Loaded with molasses, cinnamon, vanilla, and old fashioned oats that all combine to make the perfect cookie.
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Soft and chewy, my oatmeal craisin cookies are always a hit come snack time or dessert. The craisins add a special flavor that makes these cookies stand out from the traditional oatmeal raisin.
When I bake these (which I do often!), the scent permeates the air throughout the house. It always makes it hard to wait until they’re hot and fresh out of the oven!
I love these cookies when I am not in the mood for chocolate chip cookies. They are just sweet enough, thanks to the essence of brown sugar and the richness of molasses. The scent of cinnamon, orange peel, and vanilla extract make me smile as I anticipate these ridiculously delicious cookies.
This recipe will make 36 cookies, so adjust the quantities accordingly to make more or less cookies. If your family is anything like mine, 36 cookies will be gone in a flash! I often make a double batch to keep everyone satisfied.
🥘 Ingredients
To prep for this oatmeal craisin cookies recipe, the ingredients list is relatively straightforward, with some unique touches which make these treats extra-special. The familiar oatmeal cookie flavor comes through with some extra “oomph.”
- Butter – Gotta have butter for rich, ooey-gooey cookie goodness.
- Light Brown Sugar – Perfect for oatmeal cookies, warm and satisfying.
- Sugar – Part of the sweetness we all love in cookies.
- Eggs – A must-have for binding and texture.
- Molasses – Sweetness, softness, and an amazing aroma.
- Vanilla Extract – One of my favorites and something I say you can never have enough of. I've been known to be quite liberal, but I've never regretted it!
- Baking Soda – Adds volume to your cookies.
- Ground Cinnamon – Fill your senses with some nice spice. This warm baking spice makes everything so much better!
- Dried Orange Peel – A unique addition to give your cookies a gourmet touch.
- Salt – Balances out the sweetness and highlights all of the delicious flavors in your cookies!
- All-Purpose Flour – A baker’s go-to for adding the bulk of what makes all of your favorite cookies so good.
- Old-Fashioned Rolled Oats – They are oatmeal cookies! Use the old fashioned oats for best texture to these tasty cookies!
- Craisins (or dried cranberries) – The sweet-tart chewiness is addictive and appetizing.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Oatmeal Craisin Cookies
You don’t have to be a seasoned baker to make these cookies well. The recipe is easy to follow, and the cookies will come out wonderfully.
Once you nail this recipe, store-bought cookies will be a purchase of the past. You’ll be doing the homemade thing from here on out!
Step1: Mix the Cookie Dough
- In a large mixing bowl or in the bowl of your stand mixer, cream together the cup of softened butter with 1 cup packed light (or dark) brown sugar and ¼ cup sugar until smooth.
- Add 2 room temperature large eggs, 2 tablespoons molasses, and 1 tablespoon vanilla extract, then mix into the creamed butter and sugar mixture. Use 1 tablespoon of your all-purpose flour if desired to keep the wet mixture from looking curdled.
- Mix in 1 teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon dried orange peel, and ½ teaspoon of salt.
- Next, mix in 1 ⅔ cups all-purpose flour until all of the flour has been incorporated smoothly into the wet ingredients.
- Finally, fold in 3 cups of old-fashioned rolled oats and 1 ½ cups of craisins or dried cranberries.
- Your dough will still be sticky to the touch once everything is combined.
- Chill the dough in the refrigerator for at least 30 minutes before baking, an hour (or more) is optimal.
Step 2: Bake the Cookies
- Preheat your oven to 350°F (175 °C) and line a baking sheet(s) with parchment paper or a non-stick silicone baking mat.
- Portion out roughly ½ tablespoon bits of the dough and roll them into 1-inch balls. (Add more dough to get the right size dough balls as needed). Place the dough onto your prepared baking sheets leaving about 2 inches of spacing between each to allow room for the cookies to spread as they bake.
- Bake at 350°F (175°C) with the baking sheet placed in the center of the middle oven rack. My smaller cookies bake for 10 minutes, larger will take about 12-15 minutes. Remove the cookies from the oven when the edges are slightly golden brown, and the center of the cookie still looks a bit under-cooked.
- Allow the baked cookies to cool for 5 minutes on the baking sheet before transferring them to a wire cooling rack to cool completely.
Serve and enjoy your oatmeal craisin cookies! They are delicious!
Dunk ‘em in cold milk, serve with coffee or tea, or make ice cream sandwiches with vanilla ice cream squished between two cookies. I sometimes eat a couple of these as a quick breakfast - they are oatmeal, after all!
🥡 Storing & Reheating
Store any leftover cookies in an airtight container at room temperature for 3-4 days. Cookies stored in an airtight container and refrigerated will last for up to a week.
Sometimes I prep the dough ahead of time and store it in the freezer, so whenever I have the craving for oatmeal craisin cookies, the dough balls are ready to go. You can freeze both baked cookies and cookie dough balls for up to 3 months.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Oatmeal Craisin Cookies
Ingredients
- 1 cup butter (softened, at room temperature)
- 1 cup light brown sugar (packed - or dark brown sugar)
- ¼ cup sugar
- 2 large eggs (at room temperature)
- 2 tablespoon molasses
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon dried orange peel
- ½ teaspoon salt
- 1 ⅔ cups all-purpose flour
- 3 cups old-fashioned rolled oats
- 1 ½ cups craisins (or dried cranberries)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a large bowl or the bowl of your stand mixer cream together the cup of softened butter with 1 cup packed light brown sugar and ¼ cup sugar until smooth.
- Add the 2 large eggs, 2 tablespoons molasses, and 1 tablespoon vanilla extract then mix into the creamed butter and sugar (use 1 tablespoon of your all-purpose flour if desired to keep the wet mixture from looking curdled).
- Stir in the 1 teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon dried orange peel, and ½ teaspoon of salt.
- Mix in the 1 ⅔ cups all-purpose flour until all of the flour has been incorporated into the wet ingredients.
- Fold in the 3 cups of old-fashioned rolled oats and 1 ½ cups of craisins or dried cranberries. Your dough will still be sticky once everything is combined.
- Chill the dough for at least 30 minutes before baking, an hour is optimal.
- Preheat your oven to 350℉ (175℃) and line a baking sheet(s) with parchment paper or a silicone baking mat.
- Portion out roughly ½ tablespoon bits of the dough and roll them into 1-inch balls (use more dough to get the right size dough balls as needed). Place the dough onto your prepared baking sheets leaving about 2 inches of spacing for the cookies to spread.
- Bake at 350℉ (175℃) with the baking sheet in the center of the middle oven rack. My smaller cookies baked for 10 minutes, larger will take 12-15 minutes. Remove from the oven when the edges are slightly golden and the center of the cookie still looks under-cooked.
- Allow the baked cookies to cool for 5 minutes on the baking sheet before transferring them to a wire cooling rack to cool completely.
Ginny says
These are the best cookies I have ever made and anyone I gave them to. You said they were delicious.
Anonymous says
Sooo good
Sherry says
I cut the recipe in half since I'd be the only one eating them & didn't need the temptation, LOL!!! Also, changed the craisin amount to 1 cup & added 1 cup of peacans. Delicious!
Cameron says
Fabulous! Amazing! Sooo good.
Replaced molasses with maple syrup and dried orange peel with fresh orange zest. Added dark chocolate morsels.
Keri says
This is a great recipe...comes out chewy and perfect every time! I modify this recipe a little bit by adding some nutmeg and ground cloves, about 1/4 tsp of each and it just gives it a fuller flavor. I do fresh orange zest with my fine grater/zester. I think this is one ingredient that really gives it a lot of flavor! These never last long in my house and it's the most requested recipe of all the cookies I make!
Dee says
These are GREAT! I had to make a couple of adjustments because I did NOT want to make another trip to the store. I used honey instead of molasses and skipped the orange peel. I rolled out 1 inch balls and got 55 cookies! Baked them for ten minutes and let them site for another five before I moved them to the cooling rack, and that's a crucial step to get them to set up. They get crisper as they cool, too. I'm definitely going to make them again with all the ingredients (because I do like the flavor of molasses) but these turned out perfect.
Art says
We were making a dinner to take to friends whose mother had passed on and needed a dessert we could whip together with what we had on hand. Had everything but the dried orange peel, so we just made it without. They were delicious as made! Thanks, I’m sure the orange peel would only make it even better.
Darcy says
Love these! My only tweak was I soaked the craisins in brandy.
kailei says
can i use your intro
Angela @ BakeItWithLove.com says
I am usually fine with someone sharing provided there is a DOFOLLOW link back to the original page.
kailei says
thank you
Amanda says
These cookies are amazing!! My whole family eats them up. My third time making!! Thank you
Kim says
Fabulous cookies! I added dark chocolate chips!
Angela @ BakeItWithLove.com says
Sounds delicious! So glad you enjoy these cookies!!
Dale says
I tried this cookie, and first bite, I was sold.
Unfortunately, I cannot eat one in peace without my dog absolutely blowing her mind. Im sure the sugar isnt good for her, but she would jump through hoops of fire for a small kibble of the cookie. 😉