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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (60g) Recipe makes 12 servings |
||
| Calories 242 | ||
| Calories from Fat 107 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.0g | 18% | |
| Saturated Fat 5.4g | 27% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 37mg | 12% | |
| Sodium 163mg | 6% | |
| Potassium 95mg | 2% | |
| Total Carbohydrate 31.2g | 10% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 17.5g | ||
| Protein 3.8g | 7% | |
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Oatmeal Craisin Cookies (World's Best!!)
By: Matthew Molus
May 7, 2002
I took a standard Oatmeal Raisin Cookie recipe and modified it to my liking. These cookies are ALWAYS a HIT!
SERVES 12 , 36 cookies
Ingredients
- 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 quaker quick-cooking oats (not instant)
- 1/2 cup chopped walnut
- 3/4 cup dried cranberries (Craisins)
Directions
1
Preheat Oven to 375°F.2
In a large bowl with an electric mixer combine, sugar, brown sugar and butter and mix well.3
Add in egg and vanilla and mix until combined.4
Add in cinnamon, baking soda, salt and flour and mix well.5
Fold in by hand the oatmeal, walnuts, and dried cranberries making sure that all ingredients are uniformly distributed.6
Roll dough into 1-inch balls and place 3-inches apart onto a greased cookie sheet and bake for 10-12 minutes, just until the edges are lightly golden.7
Remove from oven and let cool for 2-3 minutes on the cookie sheet.
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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Hand-formed
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > North American
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Chef #716144
On Jan 19, 2008
Outstanding oatmeal cookie recipe. I only made one change-used raisins in place of cranberries. I ate one cookie when it was right out of the oven and had another one a few hours later. They seem to have a better texture and taste when you let them sit for awhile. I was out of cranberries, and plan to make them again soon and use cranberries. I lined my old aluminum cookie sheets with reusable teflon coated oven liners(alway use) and had no problem with sticking.
From: Teaspoon
On Nov 28, 2004
Really good cookies! Just the right combination of ingredients. I dropped them instead of rolling into balls. Worked out fine. Will surely make again. Thanks!
From: Chippie
On Nov 5, 2004
Updated: Forgot to add that I didn't use the dried cranberries as it was late last night when I was baking and going to the grocery store was not an option. I used to have a very good recipe, but couldn't find it last night so I turned to zaar. I don't eat cookies, but DH just loves Oatmeal cookies and this recipe sounded great! Let me tell you the ingredients held up their end of the bargain and merged together to make an absolutely wonderful Oatmeal cookie! Thanks for posting and now this is the new staple for my household.
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