So, I feel like I owe an apology. I’ve said some things I now regret. Back in January I said some really hurtful things. Now I need to apologize, and I hope you will forgive me, oatmeal raisin cookie. On my Pumpkin, Chocolate, & Cranberry Oatmeal Cookies post, I said some mean things about the oatmeal raisin cookie. Now I feel bad. I called the oatmeal raisin cookie boring and less successful than other cookies. I hope oatmeal raisin will forgive me.
The spark of this post is due to my creation of an oatmeal craisin cookie. While this may not be an exact oatmeal raisin cookie, the craisin is pretty close. These cookies are very delicious. They are soft, moist, and full of craisins. I really enjoy the texture of the soft cookie and the chewiness of the craisin. Together they are a great combo. So, I admit I was wrong about the oatmeal cookie. This cookie is a great combination of sweet and tart. If you are like me and you normally don’t choose the oatmeal raisin cookie, give this one a try. You may surprise yourself, like I did.
There are only two real steps to this recipe, both of which are simple. First, combine all ingredients in a mixing bowl. Beat well.
Drop by spoonfuls onto prepared baking sheet. The dough may seem slightly loose or liquid. Don’t let this scare you. The cookies bake up firm, so even if they look thin they do puff up slightly. Just give the cookies about an inch of space in between to allow for spreading. The batter won’t be extremely thick. Bake for 10-15 minutes or until browned
These cookies are packed with delicious craisins and oats. The texture is soft with a little bit of chewiness from the craisins. I’m honestly impressed with these cookies. I am by no means an oatmeal raisin lover. However, I do really enjoy eating these cookies. I’ve had several of them…in one day. So if you are an oatmeal raisin or oatmeal craisin lover, you will really enjoy these.
Oatmeal Craisin Cookies
Total calories: 1,355
Servings: About 20 cookies
- 1 cup all-purpose flour
- 1 cup old fashioned oats
- 1 tsp ground cinnamon
- ½ tsp pumpkin pie spice
- 1 tsp baking powder
- ½ tsp baking soda
- 1/3 cup craisins
- 1 cup natural applesauce
- ¼ cup water
- 1/3 light margarine, melted (regular margarine or butter is fine)
- 6 tbsp liquid egg whites
- 1 tsp vanilla extract
- ¼ cup Truvia Baking Blend
Optional: raisins, chopped nuts, chocolate chips (or just make a plain oatmeal cookie and take out the craisins!)
- Preheat oven to 375°F. Line a baking sheet with parchment paper, silicone baking mat, or spray lightly with nonstick oil.
- Combine all ingredients in a mixing bowl. Beat well.
- Drop by spoonfuls onto prepared baking sheet. Bake for 10-15 minutes or until browned
The dough for these cookies may seem runny or thin. Go ahead and spoon the batter onto the baking sheet and just give the cookies room to expand a little. They will bake up just fine!
1/3 cup vegetable oil for 1/3 cup light margarine, melted
2 large eggs for 6 tbsp liquid egg whites
½ cup granulated sugar for ¼ cup Truvia Baking Blend
Substitute the following for the pumpkin pie spice:
¼ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp ground cloves