Meanwhile, whisk flour, soda, cinnamon and salt together in a medium bowl.Reduce mixer to low speed, add eggs and vanilla, 1 at a time until just incorporated, scraping after each addition, 30 seconds to 1 minute. Beat butter, granulated sugar and brown sugar with a stand mixer with paddle attachment, on medium speed until combined and slightly lightened, about 3 minutes.Line 3 large rimmed baking sheets with parchment and set aside.
Position rack in the middle of the oven and preheat to 375 degrees F.Drizzle melted peanut butter over your cookies for additional flavor and points for presentation.Fold semi-sweet or dark chocolate chips or butterscotch chips into the dough.Add in ⅓ cup of chopped toasted nuts – such as walnuts or pecans – for more crunch.Instead of cinnamon, you could use a blend of allspice and cardamom or substitute in pumpkin pie spice for more of an autumnal twist.Dried cherries, diced dried apricots, or dried cranberries would be delicious! You can add any dried fruit in place of raisins.You can use golden raisins, or exclude raisins from the recipe altogether.Freezing Baked Cookies: You can also freeze the cookies fully baked, just store them in an airtight container or bag and then pull them out of the freezer to thaw at room temperature.Push the dough balls down slightly and bake as directed in the recipe. When you’re ready to bake, remove the dough balls from the freezer, and place them on a parchment-lined baking sheet to defrost. Then, transfer the frozen cookie dough balls to a sealed airtight container or bag. How to Freeze Cookies: Scoop your cookie dough onto a tray lined with parchment paper and freeze for one hour, uncovered.Storage: Keep your oatmeal cookies in an airtight container at room temperature or in the refrigerator for up to 5 days.Repeat with the remaining cookies and then enjoy. Then, transfer the first batch of cookies to wire racks to cool completely for about 15 minutes. This ensures a chewy, softer cookie with crispy edges. Pro Tip: The cookie should be slightly wet in the middle and golden on the outside when you take it out of the oven. Remove them from the oven and let them cool on the sheet pan for 5 minutes. Step 6: Bakeīake one pan of cookies on the center rack until they’re golden brown on the edges and just set in the center, which should take about 8 to 10 minutes. per cookie), scoop 12 cookies per tray, keeping equal distance between the cookies. Using a 1 ½-inch cookie scoop (about 1 ½ Tbsp. Pro Tip: Scraping the bowl throughout the mixing process helps ensure everything is incorporated. Add in the oats and sweet raisins and then mix them on low speed until everything is evenly distributed, about 30 seconds. Step 4: Combine Wet and Dry MixturesĪdd the dry ingredients (the flour mixture) to the bowl of a stand mixer, beat on low speed until it’s just combined, scraping the sides as needed. Meanwhile, whisk the flour, soda, cinnamon and salt together in a medium bowl. Again, mix until the vanilla is just incorporated. Combine until they’re just incorporated, and then scrape down the sides and add the vanilla. Then, reduce the mixer to low speed and add the eggs.
Mix until it’s combined and slightly lightened, about 3 minutes. In a large bowl, beat the butter and sugars with a stand mixer paddle attachment on medium speed. Line three large rimmed baking sheets with parchment paper and set aside. Position the rack so it’s in the middle of the oven and preheat to 375 degrees F. Remove the cookies with a spatula and cool on a wire rack.How To Make Healthy Oatmeal Cookies Step 1: Preheat and Prep Bake for 19-21 minutes, or until the cookies are light golden around the edges. Drop the chilled dough by rounded teaspoons onto an ungreased cookie sheet, two inches apart. Chill the dough for about an hour, or until firm. Mix in the cranberries until evenly distributed. Add the egg mixture to the butter mixture and beat until smooth on low speed.Īdd the dry ingredients and beat until just combined. In a small bowl, lightly combine the eggs and vanilla.
Slice the butter into tablespoon pats and add them slowly into the sugar and beat until combined. Put the sugar in another bowl and beat for 2 minutes until fluffy on medium speed. In a large bowl, whisk together the flour oats, baking soda, and salt. It gives the cookie a tart surprise-and who doesn't like a tart surprise, especially on a breezy autumn day?ġ 1/2 cups firmly packed dark brown sugarġ6 tablespoons (2 sticks) unsalted butter, room temperature This recipe is a fun spin on my famous Oatmeal Raisin Cookie recipe, with a simple substitution of dried cranberries for raisins.