Oatmeal Craisin Cookies are a delicious twist on a homemade cookie recipe. Filled with oats and dried cranberries for a soft and chewy dessert biscuit. Great for winter and Christmas or cookie exchanges.
Combine the flour, oats, baking powder, cinnamon, and salt in a medium bowl.
In the bowl of a stand mixer, add the brown sugar, granulated sugar, and softened butter. Using the paddle attachment, beat the ingredients until combined and fluffy over medium low to medium speed.
Add the eggs one at a time while the mixer is running until fully incorporated. Add the vanilla extract and beat to combine.
Reduce speed to low. Slowly pour in the flour oat mixture while the stand mixture is running until just incorporated. Turn the mixer off.
Add the dried cranberries (and nuts if using) and mix with a spatula to combine.
Refrigerate the dough for at least 30 minutes.
Preheat oven to 350°F with rack in the middle position (upper middle and upper lower if using two racks at once).
Use a scoop or your hands to make dough balls approximately 2 Tablespoons in size. Spread them out at least 2 inches apart on a parchment or silicone mat lined baking sheet.
Bake for 13-15 minutes until the bottom edges are just starting to lightly brown. They will look a little undercooked but will settle after removal from oven.
Remove from the oven and immediately sprinkle with sea salt. Let sit on the cookie sheets for 5 minutes before using a spatula to transfer them to a cooling rack.
Repeat as needed with remaining dough. Store in an air tight container or bag for up to 5 days. They also freeze well.
Notes
The sea salt is optional if you are watching your sodium but highly recommended. Sea salt on top of cookies is amazing!