I guess I should call this one “oatmeal dried sweetened cranberry cookies” but that would be kind of confusing.  And unnecessary.  I mean, it isn’t like there are millions of people reading this post and running out to buy craisins instead of whatever the other companies call their cranberries.  Do any companies other than Ocean Spray make dried cranberries?  I’m really getting off topic now.  Focus, Lindsay!

Yum.  Craisins are just so good.  My friend, Allie, used to have a huge Costco bag of them at all times and would eat them throughout the day.  I don’t know how many bags she went through freshman year of college, but it was enough that I thought she would get sick of them and never have them again.  But I was wrong.  She still loves them.  So much so that she named her cat Craisin.  And he is completely crazy, so it fits. 

Now, the recipe calls for the cookies to be in 1 inch balls, but I used my ice cream/cookie scoop and they ended up bigger.  A lot bigger.  I didn’t realize until the cookies turned into hub caps are were completely raw when the cooking time was supposed to be pretty much complete.  So, I dropped the oven temperature and let them continue on their cooking journey and they actually ended up really good (though huge).  If you want monster cookies I would say you should just drop the oven to 325 degrees and then keep an eye on the progress. 

Oatmeal  Craisin Cookies (from Recipe Zaar):

3/4 cup sugar
1/4 cup brown sugar, packed
1/2 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup all-purpose flour
1 1/2 cups quick-cooking oats (not instant)
1/2 cup chopped walnuts (optional… I left them out)
3/4 cup Craisins

Preheat Oven to 375°F.

In a large bowl with an electric mixer combine, sugar, brown sugar and butter and mix well. Add in egg and vanilla and mix until combined. Add in cinnamon, baking soda, salt and flour and mix well.

Fold in by hand the oatmeal, walnuts, and dried cranberries making sure that all ingredients are uniformly distributed.

Roll dough into 1-inch balls (or just drop them on the sheet) and place 3-inches apart onto a greased cookie sheet and bake for 10-12 minutes, just until the edges are lightly golden. Remove from oven and let cool for 2-3 minutes on the cookie sheet before moving to a cooling rack.

Advertisements