Ingredients
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups quick-cooking oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sweetened dried cranberries (Craisins)
1 cup raisins (optional) – add if you are a raisins lover
Instructions
Get Ready: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Combine Dry Ingredients: In a medium bowl, whisk together flour, oats, baking soda, baking powder, and salt.
Cream Wet Ingredients: In a large bowl, beat butter, brown sugar, and white sugar until light and fluffy (about 2-3 minutes).
Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients until just combined. Don’t overmix!
Fold in Mix-Ins: Gently fold in the Craisins (and raisins, if using) until evenly distributed.
Scoop and Bake: Drop tablespoon-sized dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake for 10-12 minutes, or until edges are golden brown but centers remain soft.
Cool: Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy: Serve warm or at room temperature!
Notes
Extra Chewy? Chill the dough for 30 minutes before baking for an even chewier texture.
Even Baking: Rotate the baking sheet halfway through baking for uniform results.
White Chocolate Chip Variation: Add 1/2 cup of white chocolate chips for extra indulgence.
Gluten-Free: Use a 1:1 gluten-free flour blend and certified gluten-free oats for a gluten-free version.
Vegan: Replace butter with coconut oil and each egg with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).
Storing: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 75 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg