Monday, July 12, 2010

Oatmeal Craisin Cookies

"How can something be so yummy that was so easy to make?" That is the question I ask myself as I go to grab yet another one of these delicious cookies.

Quick, easy, and oh so scrumptious.

If you prefer to use raisins rather than their cranberry cousins, feel free!

And now for the recipe:

Oatmeal Craisin Cookies

Adapted from
Makes about 3 dozen large cookies

Whisk together and set aside:

2 cups all-purpose flour (or 10 oz. Soft White wheat flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Cream wet ingredients:

1 cup butter, softened
1 cup sugar (or honey sucanat)
1 cup dark brown sugar, firmly packed (or honey sucanat)
2 large eggs
2 teaspoons vanilla

Stir in:

3 cups old-fashioned oats (not instant)
2 cups craisins (or raisins)

Preheat oven to 350ºF

Whisk the dry ingredients together and set aside. Combine wet ingredients with a hand mixer on low (or stand mixer). Increase speed to high and beat until fluffy and the color lightens.

Stir flour mixture into the creamed mixture until just combined (do not overmix).

Add oats and craisins; stir to incorporate. Drop 2 tablespoon sized dough balls onto greased cookie sheet several inches apart. (They work fine as 1 tablespoon sized cookies too, just reduce bake time slightly). Bake for 12-14 minutes, until golden brown, but still moist beneath cracks on top of cookies.

Remove from oven and allow to cool for several minutes before transferring to a wire rack to cool completely.


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