Oatmeal Craisin Cookies
"I like these oatmeal cookies because they do not have a ton of craisins in every bite and have a soft texture to them. The nuts are optional and can be eliminated for those with food allergies."
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
48 cookies
ingredients
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1 cup butter or 1 cup margarine, softened
- 3⁄4 cup brown sugar, packed
- 3⁄4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups oats, quick cooking, uncooked
- 1⁄2 - 3⁄4 cup craisins, to your desired taste
- 1⁄2 - 3⁄4 cup pecans, to your desired taste
directions
- Preheat oven to 350 degrees.
- Mix together flour, baking soda, cinnamon, and salt in a small bowl.
- In a large bowl, with electric mixer, beat butter, brown sugar and sugar until you have a creamy consistency. Add eggs and vanilla extract then beat the mixture well.
- Add flour mixture in small increments to butter mixture, beating well after each addition.
- With a large spoon or using dough hooks on the mixer, mix in the oats, craisins, and nuts; make sure they are well incorporated into the mixture.
- Drop by tablespoonfuls onto an ungreased baking sheet.
- Bake 10-12 minutes or until light golden brown.
- Cool on baking sheet for 1 minute. Then put on wire rack until cooled completely.
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