If this isn’t comfort food, I don’t know what is. I made these after I bought a butt-load of rolled oats at the natural food market. I intended to use the oats for oatmeal but they never really cooked down enough for me. I don’t really like chewy oatmeal. I do however love chewy oatmeal cookies and that’s what you’ll get with this recipe. You could easily substitute just raisins or craisins, or even semi-sweet chocolate chips. But I really like this combination. The cranberries give a little tartness while the raisins add the sweet. Yum. Serve them just out of the oven with a glass of milk or a nice cup of tea. If you can make a chocolate chip cookie, you can make these.
Recipe adapted from The All-American Cookie Book
- 3/4 cup raisins
- 3/4 cup dried cranberries
- 2 cups all purpose flour
- 1/2 tsp baking soda
- generous 1/4 tsp salt
- 2 sticks unsalted butter, slightly softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 1 large egg, plus 1 large egg yolk
- 2-1/2 Tbsp light or dark corn syrup
- 2-1/2 tsp vanilla extract
- 1-1/2 cups old-fashioned rolled oats
Preheat oven to 350 degrees F. Grease or coat with non-stick spray several baking sheets.
In a medium bowl, combine the raisins and cranberries and enough hot water to cover; set aside.
In a medium bowl, stir together flour, baking soda, and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter, brown sugar, and sugar until light and smooth, about 1 minute. Add the egg and egg yolk, corn syrup, and vanilla and beat until well blended and fluffy, about 2 minutes. Beat in the flour mixture until well blended. Thoroughly drain the raisins and cranberries. Add them and the oats to the dough and stir until evenly incorporated.
Drop the dough onto baking sheets by heaping measuring tablespoonfuls, spacing about 2-1/2 inches apart.
Bake the cookies for 12 – 15 minutes, or until lightly tinged with brown and almost firm when pressed in the centers. Reverse the sheets from fronts to back halfway through baking to insure even browning.
Transfer the sheets to a wire rack and let stand until the cookies firm up slightly, about 2 minutes. Using a spatula, transfer the cookie to wire racks. Let stand until completely cooled.
Store in an airtight container for up to 2 weeks or freeze for up to 1 month.