Full of hearty oats and tangy craisins, these soft and chewy oatmeal craisin cookies are a fun twist on the traditional oatmeal raisin cookie!
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Are you team crispy cookie or team chewy cookie? For me, it depends on the day! Sometimes there is nothing better than a nice, crispy cookie and other times you want some chew in your cookie.
These delicious cookies are so easy to make and so delicious. The craisins give a tart, tangy flavor that you won't get from the classic oatmeal raisin cookie. These cookies have quickly become my family's favorite cookies.
Don't forget to check out these other cookie recipes too!
- Nutella Thumbprint Cookies
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- Peppermint Bark Brownie Mix Cookies
- Double Chocolate Oat Cookies
- Ranger Cookies
Why You'll Love This Recipe
- They are a fun twist on the classic! The classic oatmeal raisin cookie can get a little boring. Add some tart and sweet craisins for a fun twist! Craisins are so good in cinnamon hot cross buns too!
- They are easy to make! No need to chill the dough or wait to bake the cookies. The cookie batter goes from the stand mixer to the oven in just a few minutes.
- They can be made ahead of time! Make these cookies a day or two ahead of time and keep them in an air-tight container and they will maintain their freshness for a few days.
Ingredients For Oatmeal Craisin Cookies
- All-purpose flour
- Baking Soda
- Unsalted Butter- Room temperature butter is best
- Brown Sugar
- Granulated Sugar
- 2 Large Eggs
- Vanilla Extract
- Old Fashioned Oats- For that classic chew and texture
- Craisins- Which are simply dried fresh cranberries.
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Stand Mixer or electric mixer
- Ice Cream Scoop For equal sized cookies
- Baking Sheet
- Wire Cooling Rack
How To Make Oatmeal Craisin Cookies
Preheat the oven to 375 degrees. Mix the dry ingredients. In a large bowl, mix together the flour, baking soda, cinnamon, and oats together. Set that aside.
Mix the wet ingredients. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, ½ cup brown sugar, and ½ cup sugar. Cream butter mixture on medium speed until light and fluffy, about 2 minutes.
Add the eggs, one at a time, beating in between each addition.
Add the vanilla extract and beat again. Scrape down the sides of the bowl and beat again.
Slowly, add the flour and oat mixture to the bowl of the stand mixer. Mix until all the ingredients are combined.
Add the craisins to the stand mixer and mix one more time. The cookie dough will look stiff and hard. That's ok! You want to be able to scoop the dough.
With an ice cream scoop, or a spoon, scoop the cookies out and place them on a silicone or parchment paper lined baking sheet. Flatten the cookies if you prefer a thinner cookie. If you don't have silicone or parchment to line the baking sheet, place them on an ungreased cookie sheets.
Place the baking sheet in the oven for 10-12 minutes or until the cookies are golden brown and cooked through. The cookie time may vary based on your oven. Keep an eye on them after 12 minutes to ensure they do not burn.
Place the baked cookies on a wire rack and allow them to cool before serving
Tips and Tricks
- Make sure to use room temperature butter. Cold butter won't cream and mix with the sugar well and you will get chunks of butter in the cookies.
- You can roll the dough if you prefer. Roll the dough between two pieces of parchment paper and then cut the cookie dough and place them on a baking sheet.
- These cookies are perfect for the holiday season! They serve a lot of people and you can easily make a double batch and feed a lot of people!
- Add chocolate! You can add a cup of white chocolate chips or a cup of semi-sweet chocolate chips to the batter before baking.
- Add nuts! 1 cup of chopped walnuts or pecans will give these cookies a crunchy texture to compliment the chewy oats.
- Add some salt! Right before the cookies go in the oven, sprinkle them with a little coarse sea salt. This will pair nicely with the sweet cookie dough!
- Up the nutrition! Feel free to use whole wheat flour, gluten free flour, or a mixture of both all-purpose flour and whole wheat flour. This will make these oatmeal craisin cookies even more chewy.
- Make them ice cream sandwiches! Allow the cookies to cool them place a scoop of your favorite ice cream on one side of the cookie. Sandwich the ice cream with another cookie for a kid friendly, delicious treat!
Frequently Asked Questions
Yes! You can make the dough and keep it in the refrigerator for up to 24 hours. Once they are baked, they will stay fresh in an airtight container for up to 5 days.
Yes! You can freeze these baked cookies for up to 3 months in an airtight container or a gallon sized Ziploc bag. You can also freeze the dough. Make the dough and then shape the dough into dough balls. Freeze them on a baking sheet and then move the frozen dough balls to a Ziploc bag for 3 months. When you are ready to bake them, place them on a baking sheet and bake for 15 minutes.
For this recipe, you need old-fashioned oats. Instant oats will not give the same texture that old-fashioned oats give and will disintegrate into the cookie.
Other Recipes To Try!
Did you love these Oatmeal Craisin Cookies? If you did, don't forget to tag me on social media here on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious recipes!
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Soft & Chewy Oatmeal Craisin Cookies
- Ice Cream Scoop For equal sized cookies
- 1 cup All Purpose Flour
- 3 cups Old Fashioned Oats
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1 cup Butter Room Temperature
- ½ cup Brown Sugar
- ½ cup Granulated Sugar
- 2 Eggs
- 1 tablespoon Vanilla Extract
- 1 ½ cups Craisins
- Preheat the oven to 375 degrees.
- In a large bowl, mix together the flour, baking soda, cinnamon, and oats together. Set that aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugars. Mix for 2 minutes until light and fluffy.
- Add the eggs, one at a time, beating in between each addition.
- Add the vanilla extract and beat again. Scrape down the sides of the bowl and beat again.
- Slowly, add the flour and oat mixture to the bowl of the stand mixer. Mix until all the ingredients are combined.
- Add the craisins to the stand mixer and mix one more time.
- With an ice cream scoop, or a spoon, scoop the cookies out and place them on a silicone or parchment lined baking sheet. Flatten the cookies if you prefer a thinner cookie.
- Place the baking sheet in the oven for 10-12 minutes or until the cookies are lightly browned and cooked through.
- Place the baked cookies on a wire rack and allow them to cool before serving.
- Add white chocolate chips, semi-sweet chocolate chips, or walnuts to these cookies for even more flavor!
- Flatten the cookies if you prefer a thinner cookie, otherwise keep them in a ball for a chewy cookie.