I made some empanadas de cajeta (dulce de leche empanadas) last night, and it just made me want to bake again! So I decided to share the recipe I've been using all year for oatmeal raisin cookies... only I use craisins! Incase you don't know what those are, they are just dried cranberries! They are so much tastier than raisins (in my opinion) and not as sweet!
I usually make these for Will to take with him to work, and they're always a hit, so I figured, why not share :)
Hope you try these out! Enjoy!
----Chewy Oatmeal Craisin Cookies----
(makes approx 4 dzn small cookies)
3/4 cup room temp butter (1 1/2 sticks)
3/4 cup granulated white sugar
3/4 cup light brown sugar
2 large eggs
1 tsp vanilla
1 1/4 cup flour
1 tsp baking soda
3/4 tsp cinnamon
pinch of salt
2 3/4 cup oats (i use quick oats)
1 cup of craisins
Pre heat oven to 375 degrees.
In large mixing bowl, cream together butter, white sugar, and brown sugar until smooth. Add in eggs and vanilla, and mix until light and fluffy.
Add flour, baking soda, cinnamon, and salt to the bowl and mix until well combined, scraping down the sides of your bowl as needed. Your cookie dough should be pretty sticky at this point, which is perfect.
Once combined, fold in the oats and craisins. I had to switch from a rubber spatula to a wooden spoon, because it takes a bit of elbow grease to get everything folded in evenly.
Spoon rounded teaspoons of dough onto baking sheets and bake for 8-10 minutes. If your cookies still look a bit wet, or moist (haha) when coming out of the oven DO NOT BE ALARMED!
This is fantastic! Leave the cookies to cool for atleast 5 minutes on the cookie sheet before moving them to a cooling rack to fully cool.
Once fully cool, put them in an airtight container so they stay nice and chewy and soft!! :) ENJOY!
