Ingredients:
- 3 large eggs: Use room temperature eggs for the best texture in the dough.
- 1 cup Craisins (or raisins): Craisins give a tangy-sweet flavor that pairs wonderfully with oats and nuts. Soaking them in the egg mixture helps them stay moist and plump, avoiding that dry texture.
- 1 teaspoon vanilla extract: Adds depth and sweetness to the flavor.
- 1 cup unsalted butter, softened to room temperature: If using salted butter, reduce the salt in the recipe by 1/2 teaspoon. Softened butter helps create a smooth, creamy dough that holds the ingredients together better.
- 1 cup granulated sugar: For sweetness and a slight crispness in the cookie.
- 1 cup packed brown sugar: Brown sugar adds a bit of moisture and a rich, caramel-like flavor.
- 2 1/2 cups all-purpose flour: This gives the cookie dough structure and chewiness.
- 1 teaspoon salt: Balances the sweetness and enhances the flavor.
- 2 teaspoons baking powder: Provides the rise and lightness to the cookies.
- 1 teaspoon ground cinnamon: Adds warmth and spice, perfectly complementing the oats and nuts.
- 2 cups old-fashioned rolled oats: These oats add chewiness and texture. Do not use instant oats, as they don’t hold up as well in cookies.
- 3/4 cup walnuts (or your choice of nuts like pecans or almonds): Adds crunch and nutty flavor that pairs perfectly with the oats and Craisins.
Instructions:
1. Prepare the Craisins:
- In a medium bowl, combine the Craisins, eggs, and vanilla extract. Stir them together and let them sit for about 1 hour. The eggs will absorb some of the fruity flavor, and the Craisins will plump up, making them soft and chewy. This step enhances the flavor and texture of the dried fruit.
2. Cream the Butter and Sugars:
- In a large bowl, cream together the butter, granulated sugar, and brown sugar using an electric mixer (or by hand with a wooden spoon if you prefer). Beat until the mixture is light and fluffy. This usually takes about 3-5 minutes. Proper creaming helps trap air in the dough, making the cookies tender and chewy.
3. Mix the Dry Ingredients:
- In a separate bowl, sift together the flour, salt, baking powder, and cinnamon. Sifting ensures the dry ingredients are evenly distributed and helps prevent clumps, giving the cookies a smoother texture.
4. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the creamed butter and sugar mixture. Mix on low speed (if using a mixer) or stir with a wooden spoon until just combined. You don’t want to overwork the dough, as this can make the cookies tough.
5. Incorporate the Craisin-Egg Mixture:
- Add the Craisins and egg mixture into the dough, mixing until fully incorporated. This will ensure the fruit is evenly distributed throughout the cookie dough. The Craisins will add pops of sweetness and tang with every bite.
6. Add the Oats and Walnuts:
- Stir in the old-fashioned rolled oats and chopped walnuts (or your nut of choice). The dough will be thick, but that’s perfectly fine. The oats add chewiness, and the walnuts give a crunchy texture that balances out the softness of the oats and Craisins.
7. Scoop and Shape the Cookies:
- Preheat your oven to 350°F (175°C).
- Line a dark baking sheet with parchment paper to prevent the cookies from sticking and to ensure even baking. If you don’t have parchment paper, lightly grease the baking sheet.
- Using a tablespoon or cookie scoop, scoop rounded portions of dough and drop them onto the baking sheet, leaving 2 inches of space between each cookie. This allows for even spreading while baking.
8. Bake the Cookies:
- Bake the cookies in the preheated oven for about 12 minutes, or until the edges are golden brown. The center may appear slightly soft, but it will set as the cookies cool. You can test one by gently pressing the center; if it springs back, they’re done.
- For chewier cookies, remove them closer to 10 minutes, but for crisper edges, let them bake a little longer.
9. Cool the Cookies:
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without falling apart.
- If you like your cookies soft and chewy, remove them slightly before the edges turn too brown.
Tips for Success:
- Texture: If you like your cookies extra chewy, consider underbaking them slightly so they retain moisture. For crunchier cookies, extend the baking time by 1-2 minutes.
- Dough Consistency: If your dough seems too thick to scoop easily, chill it in the fridge for about 30 minutes. This will help make the dough easier to handle.
- Freezing: These cookies freeze wonderfully. You can freeze the dough in portioned scoops on a baking sheet, then transfer the frozen dough balls into a freezer-safe bag. Bake straight from frozen, adding a minute or two to the baking time.
- Add-ins: Feel free to play with the add-ins! You can swap walnuts for pecans, or even throw in some chocolate chips or coconut flakes for a twist.
Enjoy your Oatmeal, Craisins, and Walnut Cookies—they are the perfect combination of chewy, sweet, and nutty, and they’re sure to become a family favorite!