Oatmeal Raisin Cranberry Cookies
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This recipe is both chewy and sweet. I was going to suggest ways to modify them to be healthier but you know what … just enjoy them to the fullest this time 🙂
Oatmeal Raisin Cranberry Cookies
Servings
8-12
Loaf
Prep time
15
Minutes
Cooking time
12
minutes
Type
Baking
Cookies
Ingredients
WET
-
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1 cup (2 sticks) unsalted butter, softened
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1 cup brown sugar, packed
-
1/2 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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DRY
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1 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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3 cups old-fashioned rolled oats
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1 cup raisins
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1 cup dried cranberries
Directions
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or lightly grease them.
- Mix together all dry ingredients + raisins and dried cranberries in a large mixing bowl.
- In a separate mixing bowl, cream together the (wet) softened butter, brown sugar, granulated sugar, vanilla and eggs until smooth and creamy.
- Gradually add the wet mixture to the dry bowl, mixing just until combined.
- Drop rounded spoons of dough onto the prepared baking sheets, spacing them about 2 inches apart and bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly undercooked.
- Cool for 5 minutes
Notes
- If you like them chewy then don’t overbake them. They should look slightly underdone in the center when you take them out of the oven. They will continue to cook when out on the hot baking sheet.
Make a big one!
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Why are they called “Oatmeal Cookies?”
They aren’t exactly oatmeal, which is rolled oats and milk or water.
Cookies with oats in them are called oatmeal cookies because oats are one of the main ingredients, giving a specific texture to the cookies. The name “oatmeal” comes from the fact that these cookies are made with rolled oats, which are also used to make oatmeal.
So no official reason really except that both use the same type of oats.
ROOTS
Oatmeal cookies have their roots in oatcakes, which originated in Scotland in the Middle Ages. They were similar to the recipe above with a few modifications – lots of oats, a bit of flour, sugar and salt, some butter. That’s it. The Scots then brought these oatcakes to America, where they eventually became the sweeter, more dessert-like oatmeal cookie.
FUN FACT
The first known oatmeal cookie recipe was published by Fannie Merritt Farmer in her 1896 cookbook, “The Boston Cooking-School Cook Book.”
Enjoy your cookies.
– Cranby
