Big O Oatmeal Raisin Cranberry Cookies

By mitzzy

Crisp outside, dense and chewy inside. A cookie that is wonderfully wholesome but still delivers great cookieness. It's one of my own go-to oatmeal cookie recipes.

Ingredients

• 1 cup unsalted butter
• 1/2 cup packed light brown sugar, firmly packed
• 1/2 cup packed dark brown sugar, firmly packed
• 3/4 cup sugar
• 2 eggs
• 1 tablespoon pure vanilla extract
• 1 tablespoon cream or half-and-half
• 1 1/3 cups all purpose flour
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 4 cups old fashioned oatmeal
• 1/2 cup coconut, optional
• 1/2 cup dark raisins, plumped and dried
• 1/2 cup dried cranberries, plumped and dried

Preparation

Step 1

Preheat oven to 350 F. Stack two baking sheets together and line one with parchment paper.

Blend butter with sugars. Add eggs, vanilla and cream. Fold in all dry ingredients, then coconut, raiasins and cranberries. Form batter into large balls, about two golf balls worth. Press very lightly on baking sheet.

Bake for 12 to 14 minutes. Cool on baking sheet for 3 minutes then cool on a rack.

Makes about 8 to 12 very large cookies
This dough doubles and triples well and freezes well, up to 3 months.