These oatmeal craisin cookies are made with brown butter, oats, spices and loaded with craisins and dark chocolate chips. They're sweet, tart and buttery!
Oatmeal craisin cookies are similar to an oatmeal raisin cookie, but use tart craisins instead, and I also love adding dark chocolate for an extra depth of flavor. There is so much warmth in these cookies, you're going to love the cozy feeling that comes with a warm cookie.
If you like using oats in your cookies you should also try my brown butter oatmeal raisin cookies, my salted oatmeal cornflake cookies or my chewy monster cookies.
WHY YOU WILL LOVE THESE
BROWN BUTTER: I love the nutty, warm flavor that browning butter brings to baked goods.
CRAISINS & CHOCOLATE: The tart cranberries with the rich dark chocolate is such a good combo.
GREAT TEXTURE: The oats and dried cranberries give these cookies such a good chew.
INGREDIENT NOTES
- Butter- Browning the butter is necessary to achieve the correct consistency for these cookies.
- Dark Brown Sugar- This helps give an extra rich flavor, but light brown sugar can also be used.
- Eggs- Allow the eggs to come to room temperature before starting.
- Flour- If you have a scale make sure to weigh your ingredients. If not lightly spoon flour into a measuring cup.
- Oats- I used old-fashioned oats for this recipe.
- Craisins- These would also be good with raisins or dried cherries.
- Dark Chocolate- I love dark chocolate with fruit, but use whatever you prefer.
STEP BY STEP INSTRUCTIONS
STEP ONE: Start by browning the butter. You'll take one cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a glass bowl and put back in the fridge to solidify again. You will want it to become a soft solid again to start the cookie dough. This should take a few hours.
STEP TWO: Place butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add eggs one at a time, mix until smooth on low speed, anout 30 seconds each egg. Beat in the vanilla.
STEP THREE: Add baking powder, baking soda, salt, cinnamon and flour and mix on low, being careful not to overmix. I usually like to stop mixing when I still have flour remnants around the bowl. Fold in oats, followed by craisins and chocolate chips.
STEP FOUR: Scoop the dough into large balls. I like to use a ¼ cup cookie scoop. Place 6 cookie balls on your baking sheet. Bake the cookies for 11-14 minutes. You're looking for a nice golden brown outside rim. Sprinkle with a little flaked salt.
EXPERT BAKING TIPS
If your cookies don't come out a perfect circle, I like to take a little spatula and circle around the cookie to bring in any spots that have spread a little too far.
I always like to sprinkle my cookies with salt both before and after. Some of the salt from before baking will get stuck underneath which I always like, but then I like to add more after once the cookie has baked and spread out.
Feel free to skip the chocolate chips and add an extra ½ cup of craisins if you prefer these cookie without chocolate. You could also add white chocolate.
FAQ
For this recipe it is important not to make the cookies while the butter is a liquid. The cookie won't set up correctly.
No, cranberries would not work the same in these cookies.
Old fashioned oats are needed for this recipe.
STORING AND FREEZING
Oatmeal craisin cookies will remain fresh if stored in an airtight container at room temperature for 3-4 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.
FREEZING
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time.
OTHER BROWN BUTTER RECIPES TO TRY
Butterscotch Chocolate Chip Cookies
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Oatmeal Craisin Cookies
Ingredients
- 1 cup butter browned and then solidified again
- 1½ cups dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2½ cups old fashioned oats
- 1 cup craisins
- ½ cup chocolate chips I love using dark chocolate in these
Instructions
- Start by browning the butter. You'll take one cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a glass bowl and put back in the fridge to solidify again. You will want it to become a soft solid again to start the cookie dough. This should take a few hours.
- Preheat oven to 350 F. Line baking sheets with parchment paper.
- Place butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add eggs one at a time, mix until smooth on low speed, anout 30 seconds each egg. Beat in the vanilla.
- Add baking powder, baking soda, salt, cinnamon and flour and mix on low, being careful not to overmix. I usually like to stop mixing when I still have flour remnants around the bowl. Fold in oats, followed by craisins and chocolate chips.
- Scoop the dough into large balls. I like to use a ¼ cup cookie scoop.
- Place 6 cookie balls on your baking sheet. Bake the cookies for 11-14 minutes. You're looking for a nice golden brown outside rim. Sprinkle with a little flaked salt.
- Allow cookies to cool on the pan before moving to a cooling rack to hold their shape.
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