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.
Oatmeal Raisin Cranberry Cookies
- 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
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.