Be prepared to love this seasonal twist on a classic cookie. Chewy Oatmeal Craisin Cookies combine the tart of dried cranberries, sweet white chocolate and warm spices with the wholesome goodness of oats.
In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon and cloves. Set aside.
Place butter, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Or use a hand mixer with a large mixing bowl. Beat on high speed for 2 minutes or until creamy.
Add the eggs and vanilla and beat to combine.
Add the flour mixture into the butter mixture and mix to combine. Stir in the oats.
Fold in the cranberries and white chocolate chips.
Cover the bowl with plastic wrap and place into the refrigerator to chill for 45 minutes.
After the dough has chilled, preheat the oven to 350 degrees F.
Line two baking sheets with parchment paper or silicone baking mats.
Use a medium cookie scoop or spoon to shape the cold dough into 2 tablespoons-sized balls.
Place dough onto the baking sheet, leaving at least 4” between each ball. Very lightly press each ball to slightly flatten them.
Place the pans into the oven and bake for 20 minutes, or until very lightly browned around the edges and slightly soft in the middle.
Remove pans from the oven and allow cookies to set for 1-2 minutes before removing them to a cooling rack to continue cooling.
Notes
Use dark brown sugar for a richer flavor.
Substitute raisins and semisweet chocolate chips for the dried cranberries and white chocolate for a classic oatmeal cookie.
We do not recommend using instant or quick cooking oats with this recipe.
Check the expiration date on your baking soda and baking powder to make sure it’s fresh.
Make sure your Craisins (or raisins) are fresh to avoid hard little chunks in your cookies.
Chilling the dough will give you the best results because it prevents the dough from spreading too much while baking. If you're baking in batches, store the dough in the refrigerator until you are ready to use it.
Avoid overbaking the cookies or they'll be dry and overly crunchy.
Storage: store cooled cookies in an airtight container or storage bag at room temperature for up to 1 week.
Freezing: the cookie dough and baked cookies freeze well. To freeze dough: scoop out the dough balls and place on a baking sheet. Flash freeze the dough until firm (about 2 hours) then transfer the dough balls to an airtight container or freezer bag and store in the freezer for up to 3 months. To freeze baked cookies: place baked cookies in an airtight container or freezer bag and seal. Store in the freezer for 2-3 months. Thaw on the counter or overnight in the refrigerator.