Wow! That’s a mouthful! I guess it really just is my oatmeal cookie recipe with other add in’s, but still. Its more fun with longer titles. These are easy and simply delicious (and moderately healthy because its got oatmeal in it…right??)
I really do have a problem with baking cookies. Some weeks more than others. And really, who doesn’t like things like chocolate, cinnamon and other yummies? Makes it a easy sale for me. I can whip these up pretty quickly so I’d consider them really easy and not very time consuming. You could always double the batch too 🙂
- 2 cups all-purpose flour
- ½ tsp baking soda
- 1/4 tsp salt (I never measure salt, so this is my guess)
- 2 tsp. cinnamon
- ¾ cup butter (softened)
- 1 heaping c. brown sugar (the more the merrier-AND chewier!)
- ½ cup white sugar
- 2 tbsp vanilla extract (again, the more the merrier, I seriously love the smell of this stuff)
- 2 eggs
- 1 ½ cups rolled or quick oats (I used quick oats)
- 1cup. raisins
- ½ cup craisins
- ½ cup (or more) white chocolate chips, but really any chocolate chips could work here.
In a small bowl combine the flour, baking soda, salt and cinnamon and set aside.
Soften the butter in a large bowl (don’t melt it, but you can soften it up with a few seconds in the microwave). Add the brown and white sugar to the butter and mix together until well combined.
Add in the vanilla and the egg to the butter/sugar mixture and beat until creamy and light.
Slowly add in the flour mixture and keep stirring. If the dough is super sticky you can add a bit more flour. Once there are no remnants of flour lingering around the bowl, add in the oatmeal, raisins, craisins and white chocolate chips and stir to incorporate all the ingredients. Stir until well mixed, or just until there are little bits of the good stuff throughout the dough.
Roll in your palms a heaping tablespoon and drop onto cookie sheet. My perfect cookie comes from the Panderno sheets with the air-pocket underneath it for even cooking, worth the investment I promise. Slightly press the ball of dough to flatten just a little. The balls I make are maybe the size of a golf ball or slightly bigger (to give you a reference point)
Bake at 325F for 10-12 minutes. Until the edges of each cookie are browning, but the middle is still soft and doughy. Wait a minute to transfer the warm cookie to the cooling rack, as they might try to fall apart. Be strong, and don’t let them. Makes about 2 dozen, depending on how big you make the cookies. Remember, if you make them smaller, they won’t need as long in the oven.
Enjoy them while they last. I always find these don’t last very long in my kitchen…!