These cookies are absolutely fabulous, not overly sweet and just with a delicate hint of cinnamon which gives them a spicy background note, it's just very mild, you might not even be able to tell "it's cinnamon" but it's just perfect to blend with the rest of the flavors, so you can enjoy them all!
So... Here's my Recipe (which I adapted from the original Quaker Recipe for "Raisins Oatmeal Cookies")
Craisins and Chocolate Chips Oatmeal Cookies
Yield: Makes about 50 cookies
- 1/2 cup of butter (room temperature)
- 3/4 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups of quick or old fashioned, uncooked oats
- 1 cup chocolate chips
- 2/3 cup craisins
Pre-heat oven to 350°F.
In a bowl combine flour, baking soda, cinnamon and salt, whisk it all together until it's all incorporated. Set aside.
In a large bowl, beat butter and sugars on medium/high speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well (do not over-mix). Add oats mix well.Then using a spatula fold in the chocolate chips and craisins until it's all incorporated.
Drop dough by rounded tablespoonfuls (you can use a small ice cream scoop) onto ungreased cookie sheets.
Bake 9 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
© Paloma K.