Old-Fashioned Oatmeal Cookies

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:

A descendant of the Scottish oatcake, the oatmeal raisin cookie has become one of the most popular cookies in the United States.

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.

INGREDIENTS:

• room temperature butter
• 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)

Here are the instructions to make Chunky Oatmeal Craisin cookies:

INSTRUCTIONS:

• Beat butter, brown sugar, granulated sugar at medium speed. You can use an electric mixer or a stand mixer with paddle attachment. 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: You can use unsalted butter if you like but I always love the addition of salted butter.)
• Add eggs and vanilla and beat well.
• Slowly incorporate the remaining dry ingredients (flour, baking soda, cinnamon, and pumpkin pie spice) into the wet ingredients, mixing at medium speed until incorporated.
• When smooth, gently add the oats until you reach your preferred consistency. Adding all three cups will result in a chunky 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 everything is thoroughly mixed.
• If you want, you can place dough in the refrigerator for an hour to chill, but it’s not absolutely necessary.
• 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 and bake at 375 for 10-11 minutes or until golden brown. (Hint: you can press the dough balls down with your palm so that they cook a little flatter.)
• 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.

What to Expect

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!

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 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.

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!

You’ll love this variation on Oatmeal cookies at Southern Home Express. They’ve turned cookies into Oatmeal Strawberry Jam Bars!

And since we’re singing the praises of oatmeal, check out these Oatmeal Raisin cookies from Julie’s Simply Southern!

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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.