I’ve always been a chocolate chip cookie girl. A Toll House cookie with a glass of ice cold milk was pretty hard to beat as a kid. I wasn’t the one grabbing for the oatmeal raisin cookies, or anything with raisins in for that matter.
So when I took a friends and family cookie poll the other day I was shocked to see that oatmeal raisin cookies came out on top. What about the chocolate? Well with spring break upon us and the house about to be full I decided to whip up a batch of the crowd favorite cookie – oatmeal raisin.
But I ran into a snag...no big bags or boxes of just plain raisins on the shelves! I was shocked – that’s craziness? A run on raisins? Was it raisin week on the Food Network?
Anyway, my desire to please the crowd wasn’t about to take me another store for a few cups of shriveled grapes – so, I picked up a couple of bags cranberries & raisins all mixed together and I’m glad I did. These turned out great. Those little cranberries and golden raisins add a different kind of sweet to the cookies.
I will always be a chocolate chip kind of girl at heart, but these are now my second favorite!
Makes about 2 dozen cookies
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
1 cup rolled oats (regular oatmeal – not steel cut)
½ cup butter (1 sticks), softened
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 ½ teaspoon vanilla extract
½ cup raisins
½ cup golden raisins
½ cup dried cranberries
Pre-heat oven to 350°F. Arrange racks in the upper and lower thirds of the oven. Combine flour, baking powder, salt, cinnamon, and oatmeal in a large bowl. Mix well.
On medium speed, beat the butter, and sugars in the bowl of a standing mixer fitted with the paddle attachment until well combined, 1-2 minutes. Beat in the egg and vanilla. Wipe down bowl occasionally with a rubber spatula.
Mix the flour in on low speed, add the raisins and cranberries, and then mix until evenly distributed. Using a tablespoon measure or medium ice cream scoop drop dough on cooking sheets lined with parchment paper about 3 inches apart. Press down slightly to flatten.
Bake for 10-12 minutes. Cool on racks. Store in an air tight container.
It’s All Delicious Notes: This recipe can be doubled – easily. Also, you could throw some nuts in there as well...up to you. Just cut back a bit on the fruit mixture – you want 1 ½ cups of any fruit/nut combo.