Oatmeal Cookies With A Twist
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You know that joke, the one where someone bites into a cookie thinking it’s chocolate chip, only to find out its oatmeal raisin?
It offends me more than a joke about cookies rightfully should.
Oatmeal cookies are hands down one of my favourites, they have the perfect ratio of tender, chewy insides and slightly crispy, crunchy outside edges – something I admire in a cookie.
Oatmeal cookies can truly be made with nearly infinite flavour combinations. My favourite lately is coconut cardamom cranberry oatmeal cookies! {2020 update – we STILL love these}
This recipe is dedicated to the forgotten cookie.
Tips + Tricks
No. 1 –> Sounds weird to soak the cranberries in eggs, doesn’t it? Don’t care – do it. HA! It will make for a great end product as they slightly plump up.
No. 2 –> Vanilla extract is so expensive – you should make homemade vanilla extract!
No. 3 –> Stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
Ingredients
This recipe has a LOT of ingredients. Don’t be daunted – you likely have all of them!
- eggs
- vanilla
- dried cranberries
- brown sugar
- white sugar
- butter
- flour
- cinnamon
- cardamom
- baking soda
- baking powder
- rolled or old fashioned oats
- shredded coconut
How to make
- Beat eggs + vanilla: Beat the eggs in a small bowl, add in dried cranberries – set aside.
- Cream butter + sugars: Use your stand mixer and the paddle attachment (or handheld mixer) to cream the butter and sugar until light and fluffy.
- Dry ingredients: Mix flour, baking soda, baking powder, cinnamon, and cardamom together in a separate bowl. Slowly mix the dry ingredients into the creamed butter.
- Cranberries + eggs: Stir in the soaked cranberries and egg mixture on low speed until combined.
- Oats + coconut: Add in the oats and coconut, and beat on low speed until completely combined.
- Scoop: Scoop your cookie dough, using your favourite scooper or roll by hand. Place on a prepared baking sheet (line with parchment paper or silicone mat).
- Bake: Bake the cookies at 350°F 8-10 minutes until lightly browned. Allow the cookies to cool on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely.
Make ahead
These cookies are wonderful fresh, but they are great when made ahead too!
To freeze: allow the cookies to cool to room temperature. Arrange on a cookie sheet, stacked in rows, and place in the freezer for a couple/few hours until completely frozen. Transfer to a freezer bag for storage.
Thaw your cookies at room temperature. They come back to their fresh state, fragrant with a crispy outside and tender inside.
Other cookie recipes you’ll love!
Recommended Tools
I’ve made it no secret that I love appliances. I have a really extensive collection – and I use them all. This recipe is here because of my KitchenAid Stand Mixer – it’s the quintessential baking accessory, and there’s no wonder why.
If you love this recipe, please give it a star rating or leave a comment below! This helps me to create more content you enjoy!
📖 Printable Recipe
Oatmeal Cookies With A Twist
Ingredients
Instructions
- Beat the 3 large eggs and 1 teaspoons vanilla in a small bowl, stir in 1 cup dried cranberries, and set aside.
- Preheat your oven to 350f and prepare baking sheets with parchment paper or silicone mats.
- In the bowl of your mixer, cream together 1 cup butter, 1 cup brown sugar, and 1 cup white sugar until fluffy, approximately 2 minutes on medium speed.
- In another bowl, sift together 2 ½ cups flour, 1 teaspoon cinnamon, 1 teaspoon cardamom, 1 teaspoon baking soda, and 1 teaspoon baking powder. Mix the flour mixture into the creamed butter.
- Once the flour is incorporated, beat in the raisin mixture on medium low speed until well combined. Then add in the 1 ½ cups rolled oats and ¾ cup shredded coconut (if desired), and beat until completely incorporated.
- Using your favourite cookie scoop, or by rolling into balls, form the cookie dough and drop onto a cookie sheet and bake at 350f for 8-10 minutes – until the bottom of your cookies are golden brown.
- Allow the cookies to cool for 1-2 minutes on cookie sheet before transferring to a wire rack to cool.
Notes
Storage:
These cookies keep in a sealed container at room temperature for up to 7 days. If they last that long !!Make ahead:
These 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.Recommended Equipment + Ingredients
Nutrition
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If I’m not much on coconut, should I just leave it out or replace it with the same amount of rolled oats?
If you’re not huge on coconut, I would actually sub in probably an extra 1/4 cup oats in lieu of 3/4 cup of coconut, as they absorb moisture more readily than coconut, so I’d be afraid that too many oats would make a dry cookie! I’d actually probably take it a step further and try it with a scant 1/4 cup and then bake a couple to see how the dough reacts and if you need a bit more oats you could add then! Sorry that’s not really “make it now” advice!