Description
These chewy oatmeal cookies are scientifically formulated to balance the moisture of raisins and tart cranberries with the structural integrity of old-fashioned rolled oats. A dual-sugar system ensures a soft interior with perfectly crisp edges for a professional bakery-style result.
Ingredients
- 6 tablespoons (85g) unsalted butter, softened
- 1/4 cup (50g) dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (95g) all-purpose flour
- 2 cups (180g) old-fashioned rolled oats
- 1/2 cup raisins
- 1/2 cup dried cranberries
Instructions
- Preheat your oven to 350°F (175°C) and prepare a heavy-duty baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter, dark brown sugar, and granulated sugar together until the mixture is light and aerated.
- Add the eggs one at a time, followed by the cinnamon, vanilla extract, baking powder, baking soda, and salt, mixing until evenly distributed.
- Fold in the flour, rolled oats, raisins, and dried cranberries by hand using a large spoon until no streaks of flour remain.
- Roll the dough into balls (about 2 tablespoons or 30g each), place them 2 inches apart on the baking sheet, and flatten slightly with your fingers.
- Bake for 12 to 13 minutes until the edges are light golden brown, then allow to cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
For the most consistent texture, allow the prepared dough to rest for 15 minutes before scooping; this allows the rolled oats to hydrate and prevents excessive spreading. If your dried fruit appears overly dry, soak them in warm water for five minutes and pat thoroughly dry before adding them to the dough to maintain a plump, chewy bite.
- Prep Time: 15 mins
- Cook Time: 13 mins
- Category: Dessert
- Method: Baking
- Cuisine: American