Oatmeal Cookies With A Twist
Level up your cookie jar with this modern oatmeal cookie! Crisp at the edges, chewing at the centre with caramelized brown sugar and plump juicy raisins or cranberries.
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.