Hello! It’s the eve of valentines day and I’m sure you’re looking for something easy and quick to make to take to work or give as a gift — well look no futher! These easy craisin oatmeal cookies are definitely the way to go!
These craisin oatmeal cookies are super easy to whip together, scoop and bake — with minimal fridge time — they will be your new go-to all year round. They’re even, dare I say it, kind of healthy? Ok, lets be real — there’s a lot of sugar in them but the oats make up for that don’t they? No? We’ll I thought I’d give it a shot. 🙂
Anywho. Back to the cookies. Because these cookies have browned butter in them, you will need to chill them but its not that long! Just about 15-20 minutes and they are ready to go. Based on that, I would hold off on preheating your oven until you put the dough in the fridge just so you’re not running your oven for no good reason.
Alright then, it’s time to get baking! Find that recipe for these easy craisin oatmeal cookies down below!
XO ,
Danielle
Looking for more cookie recipes? Check them out here!
Easy Craisin Oatmeal Cookies
Sink your teeth into these soft and chewy oatmeal cookies studded with cranberries and white chocolate.
Ingredients
- 1 1/4 Cup All Purpose Flour
- 1 1/2 Tsp Ground Cinnamon
- 1 1/2 Tsp Baking Soda
- 1/2 tsp Kosher salt
- 3/4 Cup Butter Unsalted
- 2/3 Cup Brown Sugar
- 1/3 Cup Granulated Sugar
- 1 Large Egg
- 1 1/2 tsp Vanilla extract
- 1 3/4 Cup Rolled Oats
- 1/2 Cup Crazin’s dried cranberries
- 1/2 Cup White Chocolate Chips
Instructions
In a medium saucepan, melt butter over low heat until slightly browned. Set aside to cool.
In a large bowl combine flour, baking soda, cinnamon and salt together.
When the butter is cooled, beat it and the sugars together in the bowl of your stand mixer until combined. Add the egg and vanilla and mix until combined.
Slowly add the flour mixture to the sugars and mix to combine. Add the oats, white chocolate and crasins and mix to combine.
Chill dough for about 15 minutes and preheat oven to 350 Deg F.
Scoop cookies onto parchment paper lined cookie sheets, approximately 2 inches apart.
Bake cookies for approx 12 minutes or until set on the outside and slightly golden. Remove and allow to cool on the sheets for 10 minutes. Remove to cooling racks and allow to cool completely.
Serve right away or store in airtight containers for 3-5 days.
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