Saturday, November 13, 2010

What's for Dessert: Oatmeal Chocolate Chip Craisin Cookies

Note: edited to correct amount of butter!

These are currently my favorite cookies. Make them. You will not be disappointed. If you are disappointed, mail them to me and I will eat them.

Oatmeal Chocolate Chip Craisin Cookies

1/2 cup room temp butter
3/4 cup packed brown sugar
1/2 cup regular sugar
1tsp vanilla
2 eggs
1 1/2 cups flour
1tsp baking soda
1tsp ground cinnamon
1/2 tsp salt
3 cups oats, either quick-cook or old-fashioned (uncooked, of course)
About a cup of chocolate chips
About a cup of Craisins (dried sweetened cranberries)
Also: A gallon of milk - because you'll want a glass with your cookies later. You shouldn't make these if you're out of milk, because you'll regret it. I speak from experience.

Crank the oven to 350F. Cream the butter and sugars, then mix in eggs and vanilla. Sift all dry ingredients together (or be lazy and stir them in a bowl with a fork, like I did) and then add them to the sugar mixture, half at a time. It will be pretty thick at this point. Add the oats and stir them in. This is the point at which I wished I'd remembered I have a KitchenAid mixer in a cupboard, because my arm was hurting. This is a very hard batter to mix well by hand! Stir in Craisins and chocolate chips. Use as many as you think you need to have a few in each cookie. I ended up using about 3/4 cup of each for this batch because it seemed like enough, but I've used the full cup in the past with no problems.

Drop the dough onto an ungreased cookie sheet in tablespoon-sized blobs. Leave a little room for them to expand, but you don't need much.

Bake them for 10-12 minutes, until golden brown. Because I'm paranoid that my oven is crazy, I started peeking at 8 minutes. 10 minutes was definitely the "done" point for my batch.


Let them sit on the cookie sheet for at least one minute before taking them off to cool or they will crumble apart. Unless you want them to crumble apart on purpose because the broken ones have no calories, in which case you should remove them immediately.

This recipe makes 4 dozen. But you should double it. Because they disappear fast.

3 comments:

  1. You should probably remind your readers that 1/2 lb of butter is the same as 2 sticks of butter is the same as 1 cup of butter.

    Also, if I weren't in the midst of my own cranberry cookie experiments, I'd make these today. Alas, I must fix my own work!

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  2. Thanks, Tasha - I actually copied it wrong and it's 1/2 CUP of butter. Oops. I fixed it.

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  3. I just asked Bill yesterday what kind of Christmas cookies he wanted and he asked for these. I know we made them for Christmas one year, but they aren't really "Christmas-y" in my mind. Completely yum though, I might just make some this weekend for the hell of it!!

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