Oatmeal Cookies with Cranberry Raisinets

By mitzzy

Raisinets.

Whether you’re snowed in or just craving a good cookie, I hope you’ll give these a try.

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed light brown sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3 cups quick cooking oats
• 3/4 cup chocolate covered cranberries
• 3/4 cup semisweet chocolate chips

Preparation

Step 1

Directions:
1. In the bowl of a stand mixer fitted with the paddle attachment, or in large bowl with an electric mixer cream together butter and sugar until light and fluffy, about 3 minutes.

2. Beat in eggs one at a time and add in vanilla. In a medium bowl, stir together flour, baking soda, salt, and cinnamon. Mix the dry ingredients into the creamed mixture until just combined. Stir in oats, chocolate covered cranberries and chocolate chips mixing until incorporated. Cover, and chill dough for at least one hour.

3. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper or spray with nonstick cooking spray. Use a medium scoop (1 ½ tablespoons) to create dough balls. Place the balls of dough 2 inches apart on prepared baking sheets.

4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes:
- If you don't have chocolate covered cranberries, these would be equally as delicious with chocolate covered raisins or simple use all chocolate chips.
- Store cooled cookies in an airtight container at room temperature for up to three days.