I was looking for some new cookie recipes to make this Christmas holiday season when my friend Kelly shared the recipe for the Craisins Dried Cranberries Oatmeal Chocolate Chunk Cookies. She got the recipe from the package of Craisins Dried Cranberries. She adds pure vanilla extract to the recipe to give the cookies extra flavor. The total prep time is 10 minutes with baking time around 12 minutes. The recipe will yield approximately 2 1/2 dozen cookies.
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Freezing Instructions: If you would like to freeze the cookie dough…drop onto round spoonfuls onto a baking sheet that’s lined with parchment paper. Place the baking sheet into the freezer. Freeze the cookie dough for 2 hours. Remove from the freezer. Place the frozen cookie dough balls into a zipper closure bag or plastic freezer container. Freeze for up to 3 months.
Baking Instructions: Thaw the cookies. Follow the baking instructions listed below.
Craisins Dried Cranberries Oatmeal Chocolate Chunk Cookies Recipe
2/3 cup butter, softened
2/3 cup brown sugr
2 large eggs
1 1/2 cups old-fashioned rolled oats
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup Craisins Dried Cranberries
2/3 cup white or semi-sweet chocolate chunks or chips
1 tsp. pure vanilla extract (Kelly’s addition)
Preheat oven to 375 degrees F.
With electric mixer, beat butter and sugar together in a medium bowl until light and fluffy. Add eggs, mix well. Combine old-fashioned rolled oats, all-purpose flour, baking soda and salt in a separate bowl. Add to butter mixture slowly, mixing well. Stir in the Craisins Dried Cranberries and chocolate chips.
Drop by the rounded teaspoonfuls onto ungreased baking sheets. Bake for 10-12 minutes at 375 degrees F. until done or golden brown. Remove and let cool on a wire rack. Once cool…store the cookies in an airtight container.