You know that joke that people make, the one where they bite into a cookie thinking it’s chocolate chip, only to find out it’s oatmeal raisin? It offends me more than a joke about cookies rightfully should. Oatmeal cookies are hands down one of my favourites, and the flavours are highly customizable – something I admire in a recipe!
These cookies can truly be made with nearly infinite flavour combinations. My favourite lately is coconut cardamom cranberry oatmeal cookies! I’ve been baking a big batch of these every month or so, and using them as treats for my kids’ lunches.
You see, at my kids’ school, they must eat a healthy morning snack, and a healthy lunch, and then they are allowed to have a treat in the afternoon. I don’t see anything wrong with that model, but I hate to send processed crap in their lunches just because it’s a treat time, so I usually send some sort of baked good! These cookies, my amazing blueberry muffins, or something along those lines.
My kids love these cookies, so do Kevin and I. The flavour is on point, the recipe is easy, and they freeze well! Let them cool to room temp, then stack them in a row on a cookie sheet, throw in the freezer for a couple hours, and transfer to a freezer bag. They thaw to their fresh state, fragrant with a crispy outside and tender inside.
Oatmeal Cookies With A Twist
- 3 eggs beaten
- 1 tsp vanilla
- 1 cup of dried cranberries I used Craisins
- 1 cup brown sugar lightly packed
- 1 cup white sugar
- 1 cup butter softened to room temperature
- 2 1/2 cups flour
- 1 tsp cinnamon
- 1 tsp cardamom
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 cups rolled or old fashioned oats
- 3/4 cup shredded coconut
Beat the eggs and vanilla, stir in the dried cranberries, and set aside.
Preheat your oven to 350f and prepare a baking sheets with parchment paper or silicone mats.
In your mixer, cream together the butter and sugar until fluffy.
In another bowl, sift together the flour, spices, baking soda, and baking powder. Mix the flour mixture into the creamed butter.
Once the flour is incorporated, stir in the raisin mixture until well combined. Then add in the oats, and mix until completely incorporated.
Scoop onto cookie sheet and bake at 350f for 8-10 minutes.
Allow the cookies to cool for 1-2 minutes on cookie sheet before transferring to a wire rack to cool.
Recipe NotesThese cookies freeze very well, simply let them cool to room temp, then stack them in a row on a cookie sheet, throw in the freezer for a couple hours, and transfer to a freezer bag. They thaw to their fresh state, fragrant with a crispy outside and tender inside.