I have literally made tens of thousands of Oatmeal Cookies. And more than any other cookie, I am constantly trying to prefect it. I once did 23 different batches for one recipe to get it just right, adjusting even the smallest of changes i.e. 1/4 teaspoon of salt versus a 1/2 teaspoon.

This version Alexander and I created in December handing them out in all our cookie tins.

It’s more of a cakey type of cookie. Of course we wanted to make them healthier so we took out an ounce of granulated sugar and an ounce of light brown sugar. We also added dried cranberries to make them more festive. If you prefer you can make them only with raisins. Just substitute more raisins in the same amount as cranberries.

This is a large batch. Make the dough, bake some and refrigerate rest of dough up to a week or freeze dough up to 2 months.

Enjoy!
Avec Amour, Victoria and Alexander

Oatmeal Raisin Cranberry Cookies

Yield – 152 Small Cookies

1 1/2 Cups Butter, soft (12 oz)

3/4 Cup + 3 Tablespoons Sugar

1 Cup Light Brown Sugar, packed

3 Eggs, large

1 1/2 Tablespoons Vanilla Extract

4 Cups All Purpose Flour

2 Tablespoons Baking Powder

1 1/2 teaspoons Salt

2 3/4 Cups Old Fashioned Oats (Do Not use Quick Oats)

1 1/2 Cups Raisins

1 1/2 Cups Dried Cranberries

1.  Rehydrate Raisins and Cranberries by covering with hot tap water

and microwaving for 2 minutes, drain

and blot dry with paper towels.

Don’t skip this step. Look at the difference between the raisins after they are rehydrated.

2. Pre-heat oven to 300 degrees. Beat butter in a stand mixer with the paddle attachment, add sugar and beat,

add light brown sugar

and beat until light and fluffy,

add eggs one at a time

mixing until fully incorporated before adding each egg,

mix in vanilla extract.

3. In a seperate bowl mix together flour, baking powder and salt, add to butter mixture all at the same time and mix gently on low speed for only a few seconds,

scrape down the bowl and add oats,

again mix gently for only a few seconds,

add raisins,

lastly add cranberries

and mix until dough comes together.

Do not over mix. If you do the cookies will be tough and the oats will be broken.

4. Scoop cookies onto parchment or silpat lined half sheet pans.

I used a tablespoon size cookie scoop. Press cookies down with palm of hand or bottom of a glass.

These cookies do not spread, so don’t forget to press them down. Bake 11 – 12 minutes until bottom of cookies are golden brown.

Again this is a large batch. Make the dough, bake some and refrigerate rest of dough up to a week or freeze dough up to 2 months.