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Oatmeal Raisin Cranberry Fall Cookie Recipe

BY VINEYARD SQUARE HOTEL | 30 September 2015

Our oatmeal cookie recipe has all the rich, spicy flavors of your pumpkin-spiced latte with an addition essential to the Cape & Islands — cranberries. It’s our new favorite cookie anytime of year, but is an absolute must-eat during autumn! Thanks to Allison, our baker, for creating and sharing this divine fall cookie recipe.

 

Fall Cookie Recipe: Oatmeal Cranberry with Golden Raisins


Oatmeal Raisin Cranberry Cookies

 

Ingredients

  • 1 cup softened butter
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 ¾ cups flour
  • 1 ¾ cup old-fashioned (not instant) rolled oats
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • 1 cup dried cranberries
  • 1 cup golden raisins

Make It

In a stand mixer (or with a hand mixer) cream the butter and sugar. Add the eggs one at a time, beating after each addition. Add vanilla and mix well.

 

In a separate bowl, whisk together flour, soda, salt, and spices. Add dry ingredients to wet ingredients and stir together until mixed well. Add oats, cranberries, and raisins and mix well.

 

Optional: chill the dough for 30 min or so.

 

Using two spoons or a 1 oz ice-cream-type scoop, drop cookie portions a few inches apart onto a sheet tray lined with parchment paper. Also optional (but highly recommended): chill the cookie portions in the fridge for at least an hour.

 

Bake at 375º F for 10-11 minutes.

 

Enjoy!