Description
These chewy oatmeal cookies blend the classic sweetness of raisins with a tart burst of dried cranberries for a modern twist on a family favorite. Perfect for busy schedules, this one-bowl recipe delivers a batch of warm, buttery treats in just 25 minutes.
Ingredients
- Butter (softened)
- Dark Brown Sugar
- Granulated Sugar
- Eggs
- Cinnamon
- Vanilla Extract
- Baking Powder
- Baking Soda
- Salt
- All-Purpose Flour
- Old-Fashioned Rolled Oats
- Raisins
- Dried Cranberries
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy cleanup.
- In a large mixing bowl, cream together the softened butter, dark brown sugar, and granulated sugar until smooth and well combined.
- Add the eggs, cinnamon, vanilla extract, baking powder, baking soda, and salt, mixing until the leavening agents are evenly distributed.
- Stir in the all-purpose flour and rolled oats until a thick dough forms, then gently fold in the raisins and dried cranberries.
- Roll 2-tablespoon portions of dough into balls and place them on the prepared baking sheets, flattening them slightly with your fingers.
- Bake for 12 to 13 minutes until the edges are golden brown, then let them cool on the sheet for a few minutes before transferring to a wire rack.
Notes
To keep your cookies soft for days, store them in an airtight container with a small slice of plain white bread to maintain moisture. If you prefer a crispier texture, leave the cookies in the oven for an additional two minutes until the centers are set. You can also toast the oats for five minutes before adding them to the dough to enhance the nutty flavor.
- Prep Time: 12 mins
- Cook Time: 13 mins
- Category: Cookies
- Method: Baking
- Cuisine: American