Oatmeal Craisin Cookies

Delicious oatmeal craisin cookies with soft, chewy centers and slightly crunchy edges.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Yield: 28 cookies

Author: www.likingourlove.com

Ingredients

1 1/4 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temperature
1 Tablespoon vanilla extract
1 Tablespoon maple syrup OR pancake syrup
3 cups old fashioned rolled oats
2 cups craisins
1 cup chopped walnuts (optional)

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper.
In medium bowl, whisk together dry ingredients (flour, baking soda, baking powder, salt, and cinnamon). Set aside.
In a separate, large mixing bowl, use an electric mixer on medium speed to cream together butter, brown sugar, and granulated sugar. Mix for 3 minutes. Stop and scrape down sides of bowl with a rubber spatula.
Add eggs, vanilla extract, and syrup. Mix on medium speed for 1 minute to combine. Scrape down bowl.
Add the dry ingredients to the wet ingredients. Mix on low speed for 1 minute, or just until combined. Scrape down bowl.
Add rolled oats, craisins, and walnuts. Mix on low speed until just combined. Don't overmix.
Using a cookie scoop or two spoons, drop 2 Tablespoons of dough for each cookie onto the prepared baking sheet. The dough will be very sticky, so don't try to roll it. Just drop each mound of dough onto the baking sheet, at least 2 inches apart.
Bake for 12-15 minutes, until edges of cookies are golden brown. The centers will still look undercooked and a little gooey. Remove from oven and let cookies cool on the baking sheet for 20-30 minutes (Sorry!) before serving. The lengthy cooling time allows the cookies to set and become chewy instead of gooey. Removing cookies from the tray too early will cause them to fall apart. Recipe makes around 28 cookies.
Note: This recipe makes a thinner style cookie. However, If you find that your cookies are coming out too flat, chill the dough for at least 30 minutes before baking to reduce spreading.