This soft and chewy oatmeal craisin cookies recipe is so easy and you get perfect cookies each time. Gooey oatmeal cookies with the perfect hint of cinnamon studded with sweet craisins. These cookies only need 30 minutes to chill and bake up perfectly each time. Melted butter means no mixer is needed, easily whip these cookies up by hand.
Highlights of these one-bowl craisin cookies:
- Chewy cookie
- Studded with craisins
- Center stays gooey while outsides get slightly crisp
- Family friendly
- Crowd favorite
- Same classic cookie recipe, but with a tangy swap
- Simple ingredients
- Right amount of sweetness
- Uses melted butter not softened butter, so mixing is easier
These chewy oatmeal craisin cookies are perfect served warm with a glass of milk!
Tools I used for this easy cookie recipe:
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
Grocery List & Substitutions:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Unsalted butter, melted
- Granulated white sugar
- Light brown sugar
- Large eggs
- Vanilla extract
- Old fashioned rolled oats (could substitute quick oats)
- Craisins
- Walnuts or Pecans (optional)
First Steps:
- In a large bowl combine melted butter, sugars, eggs, and vanilla
- Whisk well to combine
- In a separate medium bowl combine the flour mixture
Variations:
- Fold in dried cherries or blueberries
- Mix in extra spices like nutmeg or clove
- Fold in rich dark chocolate chips or semi sweet chocolate chips
- Top with white chocolate chips before baking
If you like these thick oatmeal craisin cookies, try these other cookie recipes…
One-Bowl Chewy Oatmeal Raisin Cookie Bars
Classic Oatmeal Raisin Cookies
Peanut Butter Chocolate Chip Oatmeal Blondies
Chewy Peanut Butter Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chunk Cookies
The are the perfect cookie for a holiday cookie tray, cookie boxes, or a fun weekend bake!
You can freeze this cookie dough!
Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions. Keep in your freezer stash for 6-8 months. Remove desired amount when needed, bake, and enjoy! You may even want to make a double batch!
Pro Tips for delicious Cookies:
- Allow dough to chill, this lets the fat set up so cookies do not spread too thin.
- If chilling dough overnight, allow to come to room temperature before scooping for easier scooping.
- Do not overcrowd baking sheets, allow ample space for these cookies to spread and not stick together
- Start with less time and add baking time as needed so cookies stay chewy
- Use a round cookie cutter or lid to gently scoot warm cookies into perfect circles
- Sprinkle with sea salt while warm if desired
Second Steps:
- Add dry ingredients into wet ingredients
- Mix well to combine
- Add in oats and craisins
- Fold in gently
Instructions for this oatmeal cookie recipe:
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper, set aside. In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt, set aside.
- In a large mixing bowl combine the melted butter, sugars, eggs, and vanilla extract, Whisk well to combine. Slowly add the dry ingredients into the wet ingredients. Mix to combine. Fold in oats and craisins.
- Cover and allow the dough to chill for a half an hour.
- Using a portion scoop or measuring spoon, scoop even sized balls of cookie dough – roughly 1 oz. Arrange cookie dough balls evenly on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake at 350 for 9-11 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a wire rack. Sprinkle with sea salt if desired and enjoy!
*You can also use an electric mixer fit with the paddle attachment
Store uneaten cookies in an airtight container for up to a week!
Soft and Chewy Oatmeal Craisin Cookies Recipe
Equipment
- 1 oz. portion scoop, optional
Ingredients
- 2 1/2 cup All purpose flour
- 1 tsp Baking powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tbsp Ground Cinnamon
- 1 cup Unsalted butter, melted
- 1 cup Granulated Sugar
- 1 cup Light brown sugar, packed
- 2 Eggs, room temperature
- 1 tbsp Vanilla
- 1 1/2 cups Old fashioned oats
- 2 cups Craisins
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper, set aside. In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt, set aside.
- In a large mixing bowl combine the melted butter, sugars, eggs, and vanilla extract, Whisk well to combine. Slowly add the dry ingredients into the wet ingredients. Mix to combine. Fold in oats and craisins.
- Cover and allow the dough to chill for a half an hour.
- Using a portion scoop or measuring spoon, scoop even sized balls of cookie dough – roughly 1 oz. Arrange evenly on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake at 350 for 9-11 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack. Sprinkle with sea salt if desired and enjoy!
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @theheartylife on Instagram and hashtag it #theheartylife.
