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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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 degrees F (175 degrees C) 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 degrees F (175 degrees C) 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.
Notes
Baked cookies store well in an airtight container at room temperature for up to 3-4 days and refrigerated for up to a week. They will freeze for up to 3 months. Cookie dough balls can also be frozen for up to 3 months.