Ingredients
Scale
- 4 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups packed light brown sugar
- 2 sticks butter, softened
- 1 stick margarine, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup dried cranberries
- or
- 1 cup raisins
- or
- 1/2 craisins and 1/2 white chocolate chips
Instructions
- Preheat the oven to 350ºF.
- Line a baking sheet with a Silpat baking mat.
- Stir together the oats, flour, baking soda, baking powder, cinnamon, and salt and in a large mixing bowl and set aside.
- Place sugar, butter, and margarine in the bowl of an electric mixer and mix on medium speed until fluffy.
- Add eggs one at a time and then the vanilla, combine.
- Reduce speed to low and slowly add oat-flour mixture until just combined. Add your choice of chocolate chips and cranberries/ raisins and mix gently with a spatula.
- Using an ice cream scoop, scoop the dough into rounds and place them 1-inch apart on the baking sheet.
- Bake for 12 to 14 minutes until golden and just set.
- Let the cookies cool on the baking sheet for 5 minutes.
Notes
These cookies last for several days in a airtight container. They also freeze well. Be sure they are room temperature before freezing.
Keywords: Oatmeal Cookies, Oatmeal Cookie, Freezer, Raisins, Chocolate chips, Freezer Friendly, Make Ahead, Easy Cookies, Dessert
