Ingredients
- 1/2 lb. unsalted butter, room temperature
- 1 c. dark brown sugar
- 1/2 c. white sugar
- 2 large eggs, room temperature
- 1 tbsp. vanilla extract
- 1 tbsp. water
- 2 1/2 c. quick-cooking or old-fashioned rolled oats
- 1 3/4 c. flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- 3/4 c. raisins
- 3/4 c. dried cranberries
Preparation
Step 1
Preheat oven to 375 degrees.
Place butter and sugars in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the eggs, vanilla, and water, one at a time, beating well between additions. Place the oats, flour, baking soda, cinnamon, and salt in a separate bowl, mix well, and add to the butter mixture. Beat until everything is well incorporated. Scrape down the sides of the bowl, add the raisins and cranberries and beat until just combined. Scrape down the sides of the bowl and beat again.
Form the dough into heaping teaspoon size balls and place them about 2" apart on the prepared cookie sheet. Using your palm, gently press down.
Transfer to oven and bake until the cookies begin to brown at the edges, 12 - 15 minutes. Cool on sheet. Transfer to rack and repeat with remaining dough.