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oatmeal craisin cookie
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Big, Fat Oatmeal Craisin Cookie

This Oatmeal Craisin Cookie is a giant, soft, delicious cookie loaded up with tons of oatmeal, dried cranberries, and rich dark chocolate. This one-bowl cookie recipe is a pretty and delicious treat for the holiday season and easy enough for anytime you’re craving a great oatmeal cookie.
Course Dessert, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings 12
Calories 511kcal
Author Cara Lanz

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup brown sugar
  • ½ cup white sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 tablespoon cornstarch
  • 2 cups rolled oats
  • 1 cup craisins
  • 1 cup dark chocolate chips

Instructions

  • With a mixer, cream together the butter and sugars. Mix in the eggs until fully incorporated, then the vanilla.
  • Sift in the flour, baking soda, cinnamon, salt, and cornstarch. If you don’t have a large strainer or sifter, you can also whisk them together in another bowl before adding them to the wet ingredients. Mix until just combined. Don’t overmix.
  • Mix in the oatmeal, craisins, and chocolate chips until just combined.
  • Chill your dough for at least one hour.
  • Line baking sheets with parchment paper or silicone baking mats.
  • With a cookie scoop, ice cream scoop, or measuring cup, portion dough into very large balls. About the size of a baseball, actually.
    If you have a kitchen scale, go with portions that are about 4.5 ounces. Don’t flatten the dough or press them down. Keep the dough in round ball-shaped scoops.
  • Place 4-6 scoops on a baking sheet.
  • Bake at 400 for 11-14 minutes, or until the tops are golden brown.
  • For Smaller Cookies:
    Use different sized cookie dough scoops to make smaller cookies. Reduce the cooking time to about 9-11 minutes, or until the tops are golden brown.
  • Let the cookies rest for a few minutes on the baking sheet, then transfer them to a wire rack.
    For gooey, oozy cookies, let them sit for about 15 minutes. For thick, dense cookies, let them cool for at least one hour.
  • This recipe makes 12 gigantic oatmeal craisin cookies.
  • Store your oatmeal craisin cookies in an airtight container or zip-top bag for a couple of weeks.

Notes

Use room temperature butter and eggs for best results
Chill the dough and scoop it into round balls — don’t flatten the dough— before baking
Use old fashioned rolled oats to get the best texture in this oatmeal craisin cookie recipe

Nutrition

Calories: 511kcal | Carbohydrates: 73g | Protein: 7g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 357mg | Potassium: 217mg | Fiber: 3g | Sugar: 38g | Vitamin A: 514IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg