Chewy Oatmeal Craisin Chocolate Chip Cookie Recipe
I love including my toddler in kitchen activities, especially baking. Through the simple act of measuring ingredients, my little one learns valuable skills while developing a love for creativity and exploration. Together, we laugh, learn, and eagerly await the oven’s ding.
Oatmeal Craisin Chocolate Chip Cookies
Indulge in the irresistible blend of chewiness, sweetness, and richness with our delectable Chewy Oatmeal Craisin Chocolate Chip Cookies. Bursting with hearty oats, tangy craisins, and decadent chocolate chips, each bite is a symphony of flavors and textures. Baked to perfection, these cookies boast a delightful chewiness that pairs perfectly with the gooey chocolate and delightful pops of cranberry. Whether enjoyed with a glass of milk or savored as a sweet treat any time of day, this recipe is sure to become a beloved favorite for cookie lovers everywhere.
Ingredients
- 1 cup unsalted butter (at room temperature)
- 1 cup dark brown sugar
- ¼ cup cane sugar
- 2 large eggs (at room temperature)
- 1 Tbsp vanilla extract
- 1 Tbsp unsulphured molasses
- 1 ½ all purpose flour
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- ½ tsp sea salt
- 3 cups sprouted oats
- 1 cup craisins
- ½ cup chocolate chips (white and dark chocolate work well with this recipe as well)
Optional
- ½ cup nuts of choice (walnuts and pecans are a great option for this recipe if you're a fan of nuts)
Instructions
- Using a standing or hand held electric mixer, cream together the room temperature butter, cane sugar and brown sugar until light and fluffy (about 2 minutes, the mixture should be light in color).
- Add the 2 eggs and mix until combined.*Pro tip: fill a cup with hot water, drop in your eggs and let them sit in the hot water for a minute. This will give you room temperature eggs.
- Add the vanilla and molasses, mix until combined.
- In a separate bowl, mix together the dry ingredients – flour, baking soda, cinnamon and sea salt.
- Scrape down the sides of the bowl with a spatula and then mix in the dry ingredients with the wet, just until combined.
- Add in the oats, craisins, chocolate chips and any other additions (nuts).
- Chill in the refrigerator, covered, for at least 30 minutes.
- Preheat oven to 350°F and line your baking sheet with parchment paper. *I prefer these silicone baking mats for less waste, quick prep and easy clean up.
- Scoop dough onto prepared pans (2 Tablespoon balls, 3 inches apart). *I love using scoops for even portions and less mess.
- Bake for 12-14 minutes, the cookies should start to get a little darker on the sides but the center should look gooey.
- Remove from over and let cookies remain on the baking sheet for 5 minutes to allow them to continue to bake.
- Transfer cookies to a wire rack to continue to cool and set.
- Enjoy!!
