A few weekends ago, I went on a crazy baking bender. It was a little cooler than it had been previously, two of my friends just or were having babies, and I just had the urge to bake for them (and for ourselves). I came across this absolutely epic oatmeal cookie recipe on the back of the dried cranberries package that I modified and simply had to share with you. These cookies are SO yummy, and they’re the perfect snack for school lunches. I really like them with cranberries, but this recipe is also fantastic with chocolate chips or (ew!) raisins (if you like raisins).
What I like about this oatmeal cookie recipe is that these cookies are puffy and cakey, not flat and crunchy. If you’re not into cakey cookies, just click away. Click away! If you are, you’re in for a scrumptious treat.
Epic Oatmeal Cookies
- 2/3 cups salted butter, softened
- 2/3 cups packed brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups quick oats
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups dried cranberries or raisins or chocolate chips
Using an electric mixer (I use my big KitchenAid), beat the butter and sugar until it’s fluffy. Mix in the eggs and vanilla. Add in the oats, flour, baking soda and salt and mix well. Stir in the cranberries, raisins or chocolate chips. Roll in balls, and flatten on a cookie sheet. Bake for 9 minutes at 375 degrees F.
Makes about 2 dozen cookies.