In this post I’m going to show you how to make the most delicious oatmeal cookies ever! They’re loaded with flavor and texture and are easy to bake.
I hardly know where to begin with these amazing chunky oatmeal Craisin cookies, y’all. They’re a cross between a traditional old-fashioned oatmeal cookie and a chunky, heavier bite of muffin. I load them with walnuts or pecans, along with a more-than-adequate amount of Craisins (dehydrated cranberries).
You can substitute any dehydrated fruit you like, but I’m a fan of the tart cranberry as we already established in my Orange Cranberry Muffin post. But, when it comes to these cookies? Mix those cranberries with the oats and nuts. . .and yum!
Funny side story about oatmeal cookies…
I once traveled with a friend to a conference. She called oatmeal cookies her “breakfast” cookie because hers were loaded with ham, as well as the other usual goodies. I could hardly believe ham would be good in a cookie, but it was so yummy! You could throw a little into my recipe, if you like, but these are already so dense, so packed with goodness, that there’s hardly room left over for anything else.
Now I know what you’re wondering:
Are oatmeal cookies healthier than other cookies? I would say, “Maybe. A little.” Oats are very heart-healthy, after all. And they’re loaded with fiber, so great for the digestive tract. And you could always substitute a natural, low cal sweetener (like monk fruit) for the brown sugar, if you really wanted to amp up the health benefits.
Experts Say. . .
Check out what the experts at Wikipedia had to say about the history of oatmeal cookies:
When the cookies were becoming prominent in the United States in the early 1900s, they came to be known as a health food because of the fiber and vitamins from the oatmeal and raisins. Nonetheless, the nutritional value of an oatmeal raisin cookie is essentially the same as a chocolate chip cookie in sugar and calorie content. Depending on how many raisins or oats are added, the fat and fiber content may not be much different either.
So, there you have it, folks!
They’re not exactly low in calories, but most people don’t eat cookies for the health benefits, so let’s stop pretending that’s why we bake them, okay? Let’s just admit that sometimes an old-fashioned oatmeal cookie loaded with oatmeal, nuts, and Craisins (or raisins, if you’re so inclined) just puts us in mind of yesteryear. It makes us feel at home.
And, as you’ve probably heard by now, “There’s no place like home.”
So, what’s keeping you? Let’s stir up a batch of homemade Oatmeal Craisin cookies, y’all!
Here’s what you’ll need to make Oatmeal Craisin Cookies:
These are all simple ingredients. You probably have most of these in your pantry or refrigerator right now! You will find a full recipe card at the bottom of this post but here’s a quick peek at what you’ll need.
- room temperature butter (salted or unsalted, your choice)
- packed brown sugar
- granulated sugar
- large eggs
- vanilla extract
- sifted all-purpose flour
- baking soda
- uncooked quick oats
- Craisins (or raisins, your preference)
- chopped pecans
- ground cinnamon
- pumpkin pie spice (optional)
Note #1: It’s important to sift your flour and then measure. Don’t pack it into the cup or you will end up with overly dense cookies.
Note #2: Interesting side note: It’s the molasses in the brown sugar that gives cookies their chewiness. If you prefer “more chew” then increase your brown sugar in place of white. If you want a lighter, fluffier cookie, reverse that!
Note #3: You can use unsalted butter if you like but I always love the addition of salted butter.
How to make Chunky Oatmeal Craisin Cookies:
Beat butter until light and fluffy. You can use an electric mixer or a stand mixer with paddle attachment. Just don’t try to mix these by hand, as it is a dense dough once the dry ingredients go in.
Add brown sugar and granulated sugar and continue to mix at medium speed.
Add eggs and vanilla and beat well.
Slowly incorporate the flour, baking soda, and salt into the wet ingredients, mixing slowly.
Now add the remaining dry ingredients (oats, cinnamon, and pumpkin pie spice), mixing at medium speed until incorporated.
Adding all three cups of oats will result in a firmer cookie. You can trim all the way back to two cups if you want the cookies to fall flat.
Stir in Craisins and pecans. You will have a firm cookie dough. Be sure to scrape down the sides of the bowl to make sure nothing gets wasted.
Drop by spoonful (I use a cookie scoop, but you could make jumbo cookies using a large ice cream scoop) on a parchment paper-lined cookie sheet.
Press the dough balls down with your palm so that they cook a little flatter.
Bake at 375 for 10-11 minutes or until golden brown.
Cool on wire rack.
Take your first yummy bite!
Serve and enjoy!
Store baked cookies in an airtight container. Cookies will remain fresh for 4-5 days at room temperature. You can freeze the dough to use later.
What to Expect from these Cookies
These are delicious cookies, loaded with both texture and flavor. I love the various ingredients merged together–the crisp oats, the chewy craisins, and the crunchy pecans. Baked together, they are amazing!
The bottoms are crisp, the center is chewy, the edges are perfect and the flavor is sheer perfection!
This is my most requested cookie (other than my cut-out sugar cookies) and it’s easy to see why! It’s a chewy cookie that feels more like a meal!
Variations on this Cookie Recipe
This is an easy recipe, one that I’ve made again and again. These are my favorite cookies, next to my Snickerdoodles. And my Ultimate Chocolate Chip Cookies with brown butter. Oh, and my Double Mint Chocolate Cookies. They’re amazing!
This is the best Oatmeal craisin cookie out there, y’all. They’re remarkable just as they are. But there are always ways to mix things up!
- You can easily turn these into Ranger Cookies by adding peanut butter, chocolate chips, and cornflakes.
- Not a fan of Raisins? Add dehydrated cherries, instead. (Next time I might do this!)
- Want extra crunch? Add Rice Krispies and chocolate chips to turn this recipe into my Oatmeal Rice Krispie Cookies.
- Add white chocolate chips to add a smooth sweetness.
- As I mentioned above, I have a good friend who adds ham and cheese to her oatmeal cookies and calls them her breakfast cookies. I ate a couple on a road trip and they were yummy!
Questions People are Asking about Oatmeal Craisin Cookies
Can I make the dough in advance?
Yes, these are great Prepper cookies. You use your scoop to make dough balls, then place them in an airtight container (like a Ziplock bag) and freeze for up to two months. You can also roll dough in a log for slice-and bake.
Can I use whole wheat flour?
Absolutely! This is a great recipe, very flexible! You can also use nut flours (like almond flour) but the consistency will change.
Can I use old-fashioned oats instead of quick oats?
You can, but the oats will be much firmer once baked.
Can I use fresh cranberries?
I don’t recommend it. They are incredibly tart and release liquid. They also take a while to bake. (In a cake they work fine, but that’s because cakes usually bake for half an hour or more.)
Is this a sweet cookie or savory?
This cookie is very sweet–packed full of brown sugar. It’s pure delight!
Share the Love!
I hope you enjoyed this oatmeal craisin cookies recipe. It’s a family favorite! It’s the perfect cookie to add to a holiday cookie tray or a Christmas cookie exchange.
Because of the addition of cinnamon and pumpkin pie spice it’s also a great fall cookie–ideal for fall festivals and Thanksgiving.
- 1 cup butter
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups sifted all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 3 cups uncooked quick rolled oats
- 1 cup Craisins
- 1 cup chopped pecans
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice (or apple pie spice)
- Note #1: It's important to sift your flour and then measure. Don't pack it into the cup or you will end up with overly dense cookies.
- Note #2: Interesting side note: It's the molasses in the brown sugar that gives cookies their chewiness. If you prefer "more chew" then increase your brown sugar in place of white. If you want a lighter, fluffier cookie, reverse that!
- Note #3: You can use unsalted butter if you like but I always love the addition of salted butter.
- Beat butter until light and fluffy. You can use an electric mixer or a stand mixer with paddle attachment. Just don't try to mix cookies these by hand, as it is a dense dough once the dry ingredients go in.
- Add brown sugar and granulated sugar and continue to mix at medium speed.
- Add eggs and vanilla and beat well.
- Slowly incorporate the flour, baking soda, and salt into the wet ingredients, mixing slowly.
- Now add the remaining dry ingredients (oats, cinnamon, and pumpkin pie spice), mixing at medium speed until incorporated. Adding all three cups of oats will result in a firmer cookie. You can trim all the way back to two cups if you want the cookies to fall flat.
- Stir in Craisins and pecans. You will have a firm cookie dough. Be sure to scrape down the sides of the bowl to make sure nothing gets wasted.
- Drop by spoonful (I use a cookie scoop) on a parchment paper-lined cookie sheet. (Hint: you can press the dough balls down with your palm so that they cook a little flatter.) I use Nordic Ware pans, along with the perfect parchment sheets that are pre-cut to fit the half-sheet perfectly!
- Bake at 375 for 10-11 minutes or until golden brown. (I cooked mine the full 11 minutes and contemplated 12!)
- Cool on wire rack.
- Store baked cookies in an airtight container. Cookies will remain fresh for 4-5 days at room temperature. You can freeze the dough to use later. (Sometimes I freeze balls of dough so I have cookie dough ready when folks stop by.)
Nutrition Information:Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 196Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 133mgCarbohydrates: 30gFiber: 1gSugar: 18gProtein: 2g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.
These cookies are perfect for breakfast, a mid-afternoon snack, or to take to an event. I shared them recently at a neighborhood cookie exchange. I’ve also taken them to funeral dinners. They’re well-loved by people at any sort of event because they carry the taste of home.
If you’re a fan of cookies, you’ll love my Double Mint Chocolate cookies, which are even simpler to make!
And since we’re singing the praises of oatmeal, check out these Oatmeal Raisin cookies from Julie’s Simply Southern!
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.