These Oatmeal Craisin Cookies are a delicious twist on an old favorite. They’re chocked full of Craisins and toasted pecans, not to mention the healthy oats.
I used the following ingredients for the Oatmeal Craisin Cookies: Unsalted butter, granulated sugar, light brown sugar, vanilla extract, cinnamon, nutmeg, salt, cider vinegar, egg, baking soda, all-purpose flour, old-fashioned oats, Craisins, and pecans. I know that it seems like a lot of ingredients, but they come together very quickly.
To make the Oatmeal Craisin Cookies, the first thing I do is preheat the oven to 350° F. Then I beat together the butter, sugars, vanilla extract, cinnamon, nutmeg, salt, and vinegar. I know that vinegar may seem like an odd ingredient, however it helps cut down on the sweetness and helps give the baking soda a boost. Then I beat in the egg until the mixture was smooth. I then added the baking soda and flour, and beat the mixture until everything was well incorporated.
Next I added the oats, Craisins, and pecans (that I had toasted). Then I stirred the mixture until everything was well combined.
Using my 1¾-inch ice cream scoop, I dropped the dough balls into a parchment lined baking sheet. I took each dough ball, rolled it between my hands, and flattened it to about ½-inch.
I popped the Oatmeal Craisin Cookies Into a preheated 350° F oven 10 minutes. After 10 minutes, they were golden brown around the edges and perfectly cooked. I transferred the cookies to a wire rack to cool.
I ended up with 28 incredible Oatmeal Craisin Cookies. There may have been more if I hadn’t sampled the cookie dough. Yum!
If you’re looking for more Oatmeal cookie recipes, check out my Chocolate Chunk Oatmeal Cookies.
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Recipe
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Oatmeal Craisin Cookies
Ingredients
- ½ cup (4 ounces) unsalted butter, room temperature
- ¼ cup (1.75 ounces) granulated sugar
- ½ cup (3.75 ounces) light brown sugar
- 1 teaspoon vanilla extract
- 1 ¼ teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon cider vinegar
- 1 large egg
- ½ teaspoon baking soda
- ¾ cup (3 ounces) unbleached all-purpose flour
- 1 ½ cups (5 ounces) old-fashioned oats
- ¾ cup (3.75 ounces) Craisins
- ¾ cup (3 ounces) toasted pecan pieces
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper. Set aside.
- Beat together the butter, sugars, vanilla, cinnamon, nutmeg, salt, and vinegar until smooth.
- Add the egg; beat until smooth.
- Add the baking soda and flour; beat until well incorporated.
- Add the oats, Craisins, and pecans; stir to combine.
- Using a 1 ¾-inch ice cream scoop, drop dough onto prepared baking sheet. Flatten to about ½-inch with damp hands. Space cookies 2-inches apart.
- Bake for 10 minutes, or until golden brown.
- Cool on wire rack.
- Yield: 28 to 30 cookies.
Kelly Stephens says
My family and I enjoyed these cookies to the fullest!! The best recipe ever! Thank you for sharing!
Chula King says
Kelly,
I’m so pleased that you and your family liked the cookies. They are one of my favorites!
Chula